To make good use of features like the ordering module, bill of materials feature, cost analysis... It is very important that the recipe information in Apicbase does not contain any errors. This article gives you tips on how to check this information.
This article contains a step by step plan to check if recipe information in Apicbase is correct. Click on "Recipes" in the left side menu and select the recipe you want to check in the recipe list/grid.
Step 1: Check the general information in this tab. Here you can check if the recipe is categorized as a finished or semi-finished product. If you want to change this setting, you can do so in the "portioning" tab in edit mode.
Step 2: Is all the necessary ingredient information added?
- Start by checking if every ingredient is added and if there is a net quantity. If you use a waste %, you can also check it here.
- Then check the symbols under the ingredient name. If the symbol is orange, the necessary information is lacking. If it's green, there is information on this topic in Apicbase. Beware, this does not always mean that the information is correct!
: Shows if there is price information known for this ingredient in APICBASE.
: Shows if there is measurement information (quantity and unit) filled in for the ingredient.
: Shows if the allergens are verified.
: Shows if the nutritional info is verified.
The first two symbols are crucial if you want to calculate food cost, use the bill of materials,... It is very important that these symbols are green. If you want to read up on adding or editing ingredient info, you can do so in this article.
The allergen and nutrition information is important if you use this information to make for example allergen lists, or nutrition labels.
If you use sub-recipes in a recipe, you can check this information by clicking on the name of the sub recipe. You will see a dropdown with all the ingredients of the sub-recipe.
Here are two examples:
In the first example, we see that the first two symbols are green.
This means there is pricing and measurement info for this ingredient. This is the minimum required for every ingredient. The allergens and nutritional info, however, is not validated. If you use this information, it should be added. Read these articles if you want to learn how to validate allergen info and add nutritional info.
The second example shows an ingredient with only orange symbols.
You have to add at least the pricing and measurement (quantity and unit) information on ingredient level, for this recipe to be complete. Read this article to learn how to add pricing and package information.
Step 3: Are all the steps and images for the methodology added in the right order?
Step 4: Is the recipe set to stockable if necessary?
If this is a recipe that you keep in stock, it is key that this is set in APICBASE. If this is the case, you can check this in the Inventory tab. It will show the Quantity, Par, Minimum Quantity and storage location per outlet. You will also see a "Packages and Pricing" tab for this recipe.
Make sure that this tab is filled in if you are checking a stockable recipe.
Step 5: Is my portioning information correct in the "Portioning" tab?
- Is the number of portions correct? (Remember: You don't have to fill in this information if it's a semi-finished product.)
- Do I have to give net measurement info?
Step 6: Is the allergen and nutrition information for this recipe correct and verified?
You should only check this if you use the allergen and/or nutritional info.
indicates that a part of the information is not validated or approved. This can also mean that the allergen information is not approved for a specific ingredient used in the recipe.
Step 7: Is the production time filled in?
Step 8: Is the financial information filled in?
The Financial tab is a very important tab to check if the information on this recipe is correct. The first part shows the costs for one serving portion.
When you click the "Show Detailed Cost per Ingredient" you can check if there is a cost per ingredient. You can also check if the cost of an ingredient is too high or too low.
In the image below, you see that there is no cost for the "Romatomaten" because there is no quantity set. The price for the "Olive oil extra vierge" is too high because the unit was set to liter (l), instead of a milliliter (ml). For the broccoli, there is also no cost, because there is no package and pricing info set for this ingredient.
Now the errors are corrected and we see that for every ingredient, there is a correct cost.
Step 9: Are all the outlets selected that need to see this recipe?
Step 10: Are all the necessary general images uploaded and if there are more then one, is the primary image selected?
If you have gone through all these steps, your recipe should be correct! If you don't remember how to edit some information, you can find out how in this article.