Set the description, servings, gross profit, tax rate and current selling price, add the necessary ingredients and production costs. ReciPRO calculates and displays the cost price for each section as well as the overall cost price and cost price per serving. Based on your desired gross profit ReciPRO also calculates the recommended retail price.
Menus are great for catering as you can add recipes to a menu, set the course and have the cost price calculated for the menu based on the added recipes. ReciPRO will also calculate the recommended selling price based on the gross profit margin.
When creating ingredients you set the quantity, pack size, yield and purchase price. You then need to select the base unit of measure and set the quantity per pack. Once that is done you can add it to a recipe and select from the list of available units of measure and it will automatically calculate the cost.
Production costs can be used to track labour, electricity, water, etc, basically anything that is used in the production of the recipe. You set the description and unit or hourly cost. These production costs can then be added to each recipe.