Back Office Recipes
From our Menu Item Maintenance window, create and maintain portion control recipes that calculate food costs based on the most recent inventory prices. Recipes also enable Digital Dining to estimate usage based on sales and compare this to actual usage, flagging discrepancies.
Batch and Sub Recipes
For sauces and mixes that are prepared and then used in other dishes, Digital Dining allows you to enter batch recipes to accurately account for all the ingredients in the batch. Sub recipes allow you to replace menu items, such as items in mixed vegetables, and still keep accurate inventory records.
For most restaurants, a small number of inventory items represent most your sales. To account for the “80-20 rule” in restaurant inventory, Digital Dining developed the Key Item feature to track the most popular and fast-moving items in your stock.
Inventory, menu items and associated recipes are automatically reduced — when a menu item is ordered, the POS tracks the sale and deducts the appropriate amount of inventory during end-of-day processing. Digital Dining generates suggested purchase orders and automates the receiving process by immediately updating stock and calculating new costs.