Skip to main content

How Do I Get Started with CALCMENU? Part 2

After defining your preferences in Part 1, now it’s time to identify the other information needed in managing your recipes in CALCMENU. You can manage the categories, keywords, sources, taxes, texts, units, yield units, nutrient rules, labor and ingredients.

In Managing the Merchandise List

If you are managing your merchandise list (or ingredients list), I suggest you first create units, categories and suppliers.

Units
Identify which units you will use when creating new merchandise. Go to Configuration> Manage Units. CALCMENU has predefined units which you can already use. Just click the checkboxes of the units you want to use. It’s so easy! If there is a unit that you want to use but is not in the Unit List, you can quickly create a unit by clicking the Add button.

Categories
Categories are terms to classify a group of merchandise, recipes or menus. To create categories, go to Configuration> Manage Categories> Merchandise (Recipe or Menu). You can create categories for merchandise groups (oils, pork, beef, poultry, vegetable, etc.), for recipe collections (appetizers, cookie, meatloaf, salads, soups & stews, etc.) and for types of menus (À la carte, banquets, buffets, table d'hôte, etc.). You can create as many categories as you like. Categories can help you in searching and sorting your merchandise, recipes and menus. If you are creating a dessert menu for a party, you can easily filter your recipes using a category.

Suppliers
Suppliers are the companies or people which provide you with your merchandise. This is where you buy your ingredients from. Go to Supplier> Supplier List. Create suppliers by clicking the Add a supplier button. You can provide all information about your supplier or just provide the required info: Reference name. Like the Categories, you can also use Suppliers in searching merchandise. Just select a supplier from the drop-down list and all merchandise from the selected supplier will be displayed in the search results.



In Managing the Recipe List
If you are managing the recipe list, you first need to create categories, sources, yield units and taxes. These are required information in creating a recipe.

Source
A source refers to the origin of a particular recipe. It can be a chef, a book, magazine, food service company, organization, website, etc. To create a source, go to Configuration> Manage Sources.


Sources can help you in searching recipes. If you want to see which recipes came from a specific source, you can easily do so in CALCMENU. Just select a source from the drop-down list and viola! CALCMENU will automatically display recipes from that source.

Yield UnitA yield unit is the number of servings a particular recipe makes. For example, a recipe for “Chicken parmesan” yields 8 servings. “Servings” is the yield unit of the recipe. To create a yield unit, go to Configuration> Manage Yield Units.

CALCMENU made it easy for you since it has predefined yield units which are available when you create, modify and view a recipe. If you want to limit the yield units being displayed when you create, modify or view a recipe, just click the check boxes of the yield units which you want to be visible. Only these selected yield units will be displayed when selecting a recipe yield unit. If you want to use a yield unit that is not included in the list, click the Add button to start creating yield units.

Taxes
Government imposes tax. Whatever country you are in, there is tax. You shouldn’t forget assigning a tax rate on your merchandise or recipes. Go to Configuration> Manage Taxes. Create taxes by clicking the Add button. You can create several taxes like VAT or GST, sales tax and excise tax.

Now that you have created all the essential information, you can now start with creating merchandise and recipes in CALCMENU.

Comments

Popular posts from this blog

Food Brand Marketing using Recipe Websites Why they Work and How “ Recipe content is the single most important aspect of our food brands / and forms a key channel to consumers…” - Top clientele of Recipe Management Software global experts Enggist and Grandjean Software SA When consumers search for Recipes on brand websites, they are instantly drawn to buy the brands used if the recipe is interesting. This is an important goal for consumer brands companies to maintain a strong brand identity  and build their corporate image to a particular market. However,/ with their recipes in different places,/ regions,/ formats,/ done by different chefs and authors, / companies worry about not having good recipes / available for their target markets, / and thus / losing on the opportunity to advertise their brands / with this potent medium. // The Challenge: / No standardization, / no consistency in how recipes are written, resulting to a disordered recipe management system.// T
Kitchen software management for Nursing and Retirement Homes: EGS CALCMENU Web Care Hospitals and nursing homes gain more with these benefits by creating meals best suited to the particular condition of the patients. With a dedicated, central organization that decides assigned meal plans for different branches, the risk of inaccuracies is eliminated. Food and patient safety Nutritional content is the cornerstone of the patient's health and well-being There are specifics that need to be strictly followed when providing food services for patients and individuals with special needs. In such, it is a task that needs an extensive amount of time and effort to provide for hospitals, nursing homes and other similar institutions that provide care for clients with different needs. A study conducted in Brazil states that hospital nutrition present inadequacies saying that 45.5% of patients lose their weight in the first three days of their stay. Researchers attribute this
Allergens, Nutrients and the importance of Label Information Shrimps, nuts, and eggs. These are but a few food items that could really trigger an itch and for some, even death. However, these food items are often what makes recipes unique and tasteful. Allergens are often included to ingredients that make culinary masterpieces what they are. Allergens are generally defined as any number of materials (food or chemicals) that produce an abnormally vigorous immunity response to the body resulting to hypersensitive reaction. It’s like introducing something really strange to your body and it starts to defend itself because it is unable to identify it as a food product. What EU authorities say Food allergens are often a topic of concern for most foodservice establishments that serve various menus for different sets of customers. This is why allergen information is critical to both foodservice providers as well as consumers not only for health but also for p