Whenever you're preparing ingredients for your dishes, a part of the ingredient gets wasted. Think about the shell of an egg, the peel of an orange, the bones of a fish, ... Apicbase will help you to take this form of food waste into account.
There are three ways of doing so:
- Library settings
- Costing Defaults ( Food & Production)
In your library settings, you can set a default preparation waste percentage, “5%” for example. Doing this, Apicbase will automatically take 5% waste into account every ingredient in every recipe. For example: when you use 100 grams of sugar in a certain recipe, Apicbase will withdraw 105 grams of sugar out of your stock. Also, for the food cost calculation, 105 grams of sugar will be used to calculate your foodcost.
- Costing Defaults ( Food & Production)
- Set waste percentage on ingredient level
If you want to be more precise, you can enter a waste percentage per ingredient. This article shows you how to add a new ingredient. After the basic information is filled in, you can set a waste percentage for this ingredient in the ‘General’-tab.
For example; when using tomatoes in a recipe, the software will automatically take 10% waste into account. Important to know is that the waste percentage on ingredient level will overwrite your default preparation waste percentage set in your library settings.
- Set waste percentage on recipe level
When creating a recipe (click here to learn how to create a recipe), you can still edit the waste percentage of the ingredients used. This will also overwrite your default preparation waste percentage and your waste percentage per ingredient.
For example: In this recipe, more waste needs to be taken into account for the tomatoes because only the flesh of the tomato is being used. This simply can be done by editing the waste percentage in the recipe itself. Doing this will overwrite the waste percentage you've set in your library settings or your waste percentages per ingredient.
- Set Waste in Sub-recipes (semi-finished products)
Waste can also be manually added for sub-recipes, in which you can specify waste on semi-finished products added to the main recipe while not affecting your waste added to the ingredients under the sub-recipe.- Example:
Imagine you're making a Pizza recipe that uses Tomato Sauce as a sub-recipe. The Tomato Sauce, in turn, is made from a Tomato ingredient. Now, let's say you want to account for waste in your ingredients. If you add 10% waste to the Tomato ingredient, this waste will be reflected in both the Tomato Sauce and the final Pizza recipe.
But that's not all - you can also add waste to the Tomato Sauce when you use it in the Pizza recipe. For example, you might add an additional 5% waste to the Tomato Sauce. In this case, you should be able to see both the original 10% waste from the Tomato ingredient and the additional 5% waste from the Tomato Sauce.
The waste from the Tomato ingredient affects the Tomato Sauce, and then the additional waste from the Tomato Sauce affects the final Pizza recipe. By accounting for waste at each stage, you can get a more accurate calculation of your ingredient needs.
- Example: