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Recipes are used to cost dishes and to calculate
ingredients required for the Central Kitchen and Event modules. The cost of
each Ingredient is automatically updated each time the item is received.
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Ingredients can include material items and semi-processed
items such as stock or dough.
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Recipes can also include complete preparation
instructions, HACCP control points and a presentation photograph.
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Nutritional information is calculated based on recipe
ingredients and a standard nutrition label produced for one portion.
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A la carte Menus provide the link between the POS system
and the Innsight Stock and Cost Control modules.
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Menu items can be either Recipes or direct sale items such
as bottles of wine.
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Set Menus allow complete menus to be created for use by
the Event Management module or simply for costing purposes.
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