The recipe module is one of the core features of Apicbase. It's a very powerful tool to document your kitchen's most important knowledge. To add a recipe, follow the steps below.
- In the left-hand side column, go to the "Products" section. If the section is closed, click on the arrow to fold out the options. Now click on "Recipes". You are redirected to the recipe overview page.
- On the recipe overview page, go to the top bar menu. Click on "New" and "+New Recipe". You are now redirected to the recipe entry page.
The Recipe module has several tabs that allow you to fill in very detailed information on your recipes. It is very important that you think about the use of your recipes in order to fill out this information correctly.
1. General tab
In this tab you can enter general information on the recipe: reference #, cuisine, shelf life (in days and/or hours), difficulty, dish type, class, stage and seasons. This information is not required but it helps to structure your library. You can also filter recipes on these criteria. Extra information can also be added to this section, as well as HACCP remarks, kitchen Utensils and custom fields you've created yourself.
1.1 Ingredients section
Here you add the used ingredients for the recipe.
- Ingredient or Recipe name: Fill in every ingredient you use in this recipe. When you start typing, Apicbase will automatically give you suggestions for ingredients or sub-recipes that are in your library. You will learn more about sub-recipes later in this article or head over to this page to learn everything about stockable recipes.
If you enter an ingredient that is not yet in your library, Apicbase gives you the option to create a new ingredient. If you select this option a new ingredient will be added to your library.
You can fill in the rest of the ingredients, package and pricing information in the ingredient module. If you want to read up on adding ingredient information, check this article.
- Net Qt.: Fill in the net quantity you are using for this recipe.
- Unit: Fill in the unit for the quantity you are using (kg, g, mg, l...).
- Prep. Waste%: Here you can enter the waste % for every ingredient. You can enter the default waste for an ingredient in the ingredient module, but this is overwritten if you enter a value in this field.
- Remarks: Here you can make any remarks you want to add to an ingredient.
- On the right side of every ingredient you find the Actions:
- Click on the icon and drag the ingredient to the desired position in the ingredient list.
- Delete the ingredient from a recipe.
Link with database:
- there is a link with an ingredient in your database.
- A new ingredient will be created by filling in this ingredient and saving the recipe.
The methodology allows you to add information on the composition of the recipe and also a step by step tutorial on how to make the recipe. Fill in for every step of the process what actions have to be taken to create the recipe.
For each step you have a few buttons you can use to add an image, move or delete the step.
- Move a step in your recipe. Click on the icon and drag the step to the desired position in the methodology.
- Add an image to this step of the methodology. You can only add images from your library. If you want to use another image, you first have to upload it to your APICABSE library.
- Delete the chosen image.
- Remove this step from the methodology.
At the end of this tab, you can add general remarks on the recipe. Be sure to save before going to the next tab.
2. Inventory tab
This tab lets you select if a recipe is stockable. Check the box next to "stockable" if this is a recipe for a product you make beforehand and have in stock. E.g. sauces that are made and kept in stock.
3. Portioning tab
- Recipe type: If you check the box, next to "this is a semi-finished product", you indicate that it is a product that is not to be sold to costumers, but can be used as a semi-finished product in another recipe (see the "general tab" adding ingredients or recipes). An example of this is can be a Bolognese sauce. We make a recipe for this, but it's is used in a larger recipe e.g. "tagliatelle al ragu". The Bolognese sauce is used as a sub-recipe here and you can add like you can add an ingredient as we saw earlier in this article.
- #portions: In this field, you can enter how many portions the recipe gives. tip: you don't have to fill this in if it's a semi-finished product.
- Net Measurement info: In general the net weight of a recipe is the added weights of all the ingredients. Sometimes the net weight of a recipe can differ. E.g. if you reduce a sauce, it weighs considerably less then the sum of its ingredients. This can be important if you make this a semi-finished product as stockable. If your sauce is only 500gr after being reduced and it contains 1000gr of ingredients, you can only use 500gr of finished product from your stock. You can check the box and enter either the net weight or volume.
4. Allergens and Nutrition tab
In this tab you can enter additional allergen information. Apicbase automatically adopts all the allergens from every ingredient used in the recipe. You can, however, add extra allergens. E.g. if the recipe does not contain nuts, but there are nuts processed in the kitchen, you can add "may contain traces" for this allergen.
You have four options for every allergen
- Does not contain the allergen
- Contains the allergen
- May contain traces of the allergen
- Unkown if it contains this allergen
In the lower-left corner of this tab, you see the allergen information of this recipe. The allergens coming from the ingredient information have an asterisk behind them.
5. Dietary info tab
If you want to add dietary info on this recipe, you can do so here. Just check the box next to the diet or condiment the recipe contains.
6. Production tab
This tab gives the option to add very detailed production time information. If you enter the wages in your library settings, you also get the production cost per portion. You can enter:
- Production preparation time
- Production cooking time
- Plating time
- Passive preparation time: e.g. marinating an ingredient in advance
- Passive cooking time: e.g. letting a stock steep
This information is optional. If you want to take the production cost into account, the time you fill in here will be multiplied with the wage/hour and added to the food cost. This gives a more complete picture of your costs.
7. Financial tab
Calculating food cost is one of the most insightful features of Apicbase. Filling in the financial information on your recipes is crucial to do this. You can enter this information here.
- Sell price (per portion) in the currency selected in your library
- VAT %
- Target Profit Margin in %
8. Outlets tab
This tab allows you to select the outlets that will be able to see this recipe. The outlet users will only be able to see the recipes you assign to them by checking the box next to the outlet name in this tab.
9. Image tab
In the Image tab you can enter images of the recipe.
- Click on the "Add from Library" button on the right: Add images from your Apicbase library.
- Click on the "Upload images" button: this lets you upload an image from your device to Apicbase.
You can add several images. Use the key button to select the primary recipe image you will see in the recipe list or grid.
- Click "Quick Save" at the top of the page to save the recipe or click "Save and...go back/go to recipe grid/go to recipe detail/add new recipe".