Modifying Recipe

Users can modify the details of a recipe by performing the following steps:

Click Masters à Recipes. The Recipes page appears.

Select a recipe from the left pane.

Click Edit. The Edit Recipe page appears.

Modify the preferred recipe details.

Click on the Nutrition tab.

Refer to the following table and fill in the fields:

Field	Description
USDA Nutrition Link
USDA Item	The name of the USDA item. Eatec displays the complete nutrition name in the USDA Item popup. Data is collected on the following nutrients: Calories (kcal) Total Lipid/Fat (g) Saturated fatty acid (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Carbohydrate (g) Total Dietary Fibre (g) Sugar (g) Protein (g) Vitamin A (iu) Vitamin C (mg) 4rr Iron (mg) Water (g) Ash (g) Vitamin A (rae) Added Sugars (g)
Product Serving Service/Nutrition Calculator
Grams per Serving	The number of grams in per serving of the item. For example, a product with each serving having 62 grams.
Serving per Base Unit	The number of units in base unit. For example, a case that holds 24 units of a product, with each unit 62 grams. Here, 24 is the serving per base unit.
/BU	The Grams per Serving is multiplied by the Servings per Base Unit to calculate the proper conversion between the entered grams and the defined base unit. For example, an inventory item is defined with a base unit equal to a Case. This case holds 24 units of the product, each unit is 62 grams. The user enters 62 in the Grams per Serving field and 24 in the Servings per Base Unit field. Using this information, Eatec automatically performs the calculation for the conversion and displays it in this field.
Label Information
Allergens	Indicates any allergens that are present in the recipe. For example, Egg
Ingredients	Lists all ingredients in a recipe.
User-entered ingredients	The ingredients entered by the user. Users can add or update the user-entered ingredients value in the nutrition data. For example, Dark Chocolate (76.2%), Sugar, Cocoa solids (28.2%)
Refuse Adjustments
Refuse %	Indicates the percentage of a form of yield for an inventory item or recipe to calculate nutritional information and gram weight of a recipe or product more accurately. In this field: A positive percentage value entered in the Refuse field decreases the nutritional gram weight of this Inventory item or Recipe when it is used in other Recipes or Products. This field is used to enter the Refuse percent from bones, skin, cores, etc. For example, nutritional information is entered for an apple, core, and all. This apple is never used with the core. If the core of the apple is 10% of the gram weight of the whole apple, 10% can be entered in the refuse field to account for this loss. When the Apple is used in a recipe, 90% of the whole apple’s gram weight is utilized in the nutritional analysis to get an accurate representation of the nutrition and gram weight of an apple in used. The use of plastic cutlery or packaging in a recipe. Set these items with a refuse % of 100 so that they are not considered in the nutritional calculation.
Nutrients
Nutrient	The name of the nutrient and the unit expressed. For example, Calories (kcal), Cholesterol (g), Vitamin C (mg)
%	The daily recommended value in percentage.
/NaN gms	The grams per serving.
/100 gms	Standard 100 grams per serving.

Click Save.

Adding User Entered Ingredients in Nutrition Data

Users are allowed to add/update the user-entered ingredients to recipe nutrition data.

By default, if recipes do not have any ingredients the User-entered Ingredients field remains empty. If the recipe is linked to one or more ingredients or recipes and such ingredients or recipes contains the user-entered ingredients, then the same data is cascaded from link items to master recipe's nutrition user entered ingredients section.

Users must perform the following while entering the ingredients:

Arrange the user-entered ingredients data from the linked items based on grams contributed from the link items to the recipe and arrange them in descending order, that is, from highest grams contribution item to lowest grams contribution item. Based on the gram-level contribution of each ingredient, the nutrition is calculated for each recipe that is linked using the following formula - Link Item Quantity × Link Item Conversion × Link Item Serving Grams) / Recipe Batch Size Quantity
Each user-entered ingredient data from each linked item must be separated by a comma (,).
After each comma, add a space before entering the next link item's user-entered ingredient.

The nutrition data is saved at the product nutrition level only when the Lock nutrition when item linked checkbox is enabled under Setup à System Preference à Inventory Options.

Recipe Ingredients - Scaling, Margin, and Markup

Posting Production in Eatec is used to create a Finished Good Inventory Item. In normal processing, the cost of the Finished Good Item is calculated directly from the costs of the inventory items used in the production recipe. It is based on the quantity and cost of each item used. To attribute a different cost than the base calculation, certain Eatec environments need to assign Markup percentages or Marginal costs to goods produced in house (Finished Goods).

For portion or quality control, many operations butcher or portion meat and fish from whole or bulk pieces (Short Loin, Side of Beef, Whole Salmon, and so on).

The addition of a margin (+/-) cost allows the operation to give different costs to different cuts of meat, similar to Market Costs. For example, Beef Filet might have a market cost of 6.00/lb., and beef scrap as little as .59/lb., but without adding a margin cost, both products in Eatec would have the same cost, 4.50/lb.

Recipe - Ingredients list - Actions à Set Markup %

When linking inventory items or sub-recipes to master recipes, users are provided with action to Set Markup % at each line item of master recipes ingredient list.
Users can set Markup % for each inventory item.
- For every markup % set for an ingredient (inventory/recipe) the markup % are applied to current item and all items preceding to current item.
- Users are provided with the markup % for the current item and application of markup % to preceding items are systematically applied without manual interaction.
- Lower boundary of markup % application: current item will be lower limit of markup % application.
- Upper boundary of markup % application: an ingredient item where a manual markup % is applied by user from list of preceding items compared with current item.
- A dedicated column is provided to get the markup %. Column Name: Markup (%)
- Computed markup value is reported against each ingredient in a dedicated Markup Value column. Column Name: Markup ($)
  - Field Type: Red-only. Computed in real time based on Markup %, QTY & Unit Cost
The action button is controlled as flag to enable the Markup % application to ingredients of recipe.
- Default: Off; Markup % field is disabled and closed from user input. This state is considered as 0% markup.
- On clicking, switch from Off to On, when enabled:
  - Enable Markup % field at current ingredient for user input for markup %.
  - Markup % field for preceding ingredients shall not be enabled for user input.
  - User shall add preferred markup % to this field.
  - The system represents a Markup % flag where users have applied markup %.
  - Preceding items shall not be added with markup flag. Markup % action button shall not be set to On for preceding ingredients.
System shall apply Markup % to preceding ingredients as mentioned above & compute Markup value for each ingredient with respect to mentioned markup %
Markup value [Markup ($)]: (ingredient QTY × ingredient Unit Cost) × markup % / 100
Computed markup value shall be reported against each ingredient in a dedicated Markup Value column.
- Column Name: Markup ($)
- Field Type: Red-only. Computed in real time based on Markup %, QTY & Unit Cost
AMOUNT (for each recipe ingredient) = (QTY × UNIT COST) + MARKUP ($)
Recipe Batch Cost/UN: Sum of Amount from ingredients list / Batch Size Quantity
Recipe Portions/Batch Cost/UN: Sum of Amount from ingredients list / Portion Size Quantity
FG Inventory Production / Butchery
- Cost/UN of FG inventory loaded to Production / Butchery shall be referred from Recipe Batch Cost /UN (including Markup amount)
- FG item Valued = FG production QTY × (FG item Cost/UN)
- Raw ingredient usage Valued = inventory item Usage QTY × inventory item WAC at depletion location
- Markup Amount = Sum of (Raw ingredient usage Valued × markup % at Recipe Ing. links / 100)
  Markup Amount must be CREDIT 'ed to Chart of Account linked with Misc. Accounts à Markup Account
  FG Inventory valued shall be DEBIT 'ed from FG inventory item's Inventory account (from Type or inventory override)
- Raw ingredients usage shall be CREDIT 'ed to raw ingredient's Inventory account (from type or ingredient override)
- GL activity location shall be respective production & depletion location
- GL activity department shall be Inventory department from production & depletion location

Recipe - Definition - Set as Margin Price/UN

When defining a recipe, the user shall set a recipe price as Margin Price which overrides the FG production item's Cost/UN in place of sum of Inventory usage valued for respective production item's production process.
The difference between FG Production Valued and raw ingredients usage values will be credited to the Margin Account defined at Misc. Accounts.
Users are provided with an option to say provided Recipe Price is a Margin Price. This flag will determine Cost/UN of linked FG production inventory item.