Calculating food cost requires a number of elements being setup first. Namely, ingredients, batch recipes and menu recipes. Accessing the reporting menu and selecting 'Food Cost Margins' will then give you an accurate record for this.
Back Office
1 - Go to Company: Management > Stock control > Ingredients
Add a single ingredient by clicking **New Ingredient** in the top right corner.
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Once ingredient has been added > SAVE. This will populate a row in the table but also enable the user to export the spreadsheet into excel.
2 - Export template into excel in order to easily added ingredients.
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and select Excel Export.
3 - This will now open a spreadsheet with the template. Now add all ingredients with fields populated. Save the spreadsheet with a filename.
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4 - Once completed an excel import needs to be done.
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and select Excel Import.
Locate the spreadsheet that was saved and this will upload the ingredients from the spreadsheet to the table in the back office.
5 - Now select Batch Recipe****s and click
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Add details of batch recipe. See example below 'Fries'. (Note that Total Food Cost is calculated per batch).
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6 - Now select 'Menu Recipe****s' and click
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Add details of menu recipes. See example below for 'Classic Fillet Burger'
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7 - Now that ingredients, batch recipes and menu recipes have been added, Food Cost Margins can be viewed. In order to do this, select Store: Menu Reports > Food Cost Margins.