Recipe Items, along with Purchased Items and Sales Items, make up your Inventory in R365. Extra care should be paid when creating these various Inventory Items as they will have a lasting financial impact through the Stock Count and Menu Item to Recipe Assignments. The R365 Ops Team is available to work with you as you setup your initial Inventory Database in R365.
We recommend that you create a Recipe Item for each Recipe and Sub-recipe that you want to report on (or use for Actual vs. Theoretical Analysis). You can create an unlimited number of Recipes and Sub-recipes in the R365 Operations Module. Once a Recipe has been created, it can then be used as an Ingredient (a Sub-recipe) on any other Recipe.
This article will detail each component of the Recipe Item record. Click here to learn more about Recipe Costing in R365 and how you can get the most out of this powerful feature in the R365 Operations Module.
Create a Recipe Item
- Manually - Hover over the 'Item' menu in the top ribbon, then the 'Setup' sub-menu and select 'New Recipe'
- Copying from an existing Recipe Item - Use the 'Copy' option found on the 'Save' menu of an existing Purchased Item
- Via the Import Tool - This is a two-part process where the Recipe is imported 1st, then the Ingredients are imported into the specific Recipe
Save & Copy Options
As you work on your Recipe Item records, be sure to Save periodically to protect your data. The three save options are the standard save options throughout R365.
In addition to saving, you can use the 'Copy' feature to create a duplicate of the existing Recipe Item record in a new tab. Copied Recipe Items will prepend '[COPY]' to the Purchased Item Name as shown below:
1) Name* - Enter the Name for the Recipe Item as it will appear throughout R365. Recipe Item Names should be unique, but it is not required
2) Type* - This value is read-only and cannot be modified. It identifies the Item as a Recipe Item
3) Catering Item Checkbox - Check this box if this Recipe Item will also be available for sale on Catering Menus in the Catering Module. When checked, the 'Catering' tab will appear on the Recipe Item record. Click here for more information on how to setup Purchased Items as Catering Items
4) Number (optional) - Enter a Number value for the Recipe Item. This value can be useful for filtering and sorting purposed in the 'Items' and 'Recipes' lists. All alphanumeric characters are accepted in this field
5) Description - Enter a description for the Recipe Item. Similar to 'Number', this value is available on the 'Items' and 'Recipe' lists
6) Commissary Item Checkbox - Check this box if this Recipe Item will also be available for ordering on a Commissary Order in the Commissary Feature. When Checked, the 'Sales' tab will appear on the Recipe Item record. Click here for more information on how to setup Recipe Items as Commissary Items
7) Available in AR Invoice - Check this box if this Recipe Item will also be available as a Sales Item on the AR Invoice. When Checked, the 'Sales' tab will appear on the Recipe Item record. Click here for more information on how to setup Recipe Items as Sales Items
8) Active Checkbox - This box is checked by Default and indicates that this Recipe Item is Active in R365 and can be selected as an Ingredient on other Recipes, and counted on Stock Counts (if made Available for Inventory). When an Recipe is discontinued, uncheck this box to remove the Recipe from Recipe/Item Selectors throughout R365
9) Available in Inventory - Check this box to make this Recipe Item available to be counted on Stock Counts. When checked, the 'Inventory Cost' and 'Item Categories' tabs appear. Item Categories are not required, but for a Recipe to be 'Available in Inventory' you must complete the required fields on the 'Inventory Cost' tab, including 'Cost Account', 'Inventory Account', and 'Inventory U of M'. If the Recipe will be used with Waste Logs, the 'Waste Account' field should also be completed. Read more about the 'Inventory Cost' tab fields on the Purchased Item Record
10) Actual as Theoretical Checkbox - Check this box to use the Actual Usage for this Recipe in place of the Theoretical Usage (via Recipes mapped to Menu Items) on the AvT Report
11) Prepped Checkbox - Check this box to have this Recipe appear on Prep Logs
12) Select Recipe Image Button - Click this button to upload an image that will be printed with the Recipe on the 'Print Recipe' Action or the 'Recipe' report found in My Reports
13) Upload File Button - Attach a file to the Recipe Item record using this button
1) Yield Qty* - Enter the total Yield Quantity (the amount created) of the Recipe
2) Yield U of M* - Select the U of M that corresponds to the Yield Qty value
3) Portion Size* - Enter the individual Portion Size. If the Recipe does not produce Portions, enter '1' here
4) Portion U of M* - Select the U of M that corresponds to the Portion Size value. If the Portion value is '1', select the same U of M that you entered in the 'Yield U of M' field
5) Number of Portions - This is a calculated value that will determine how many Portions are available in the Yield Qty
6) Prep Minutes - Informational Only. Enter the total Preparation Minutes for the Recipe. This value appears on the Detailed view of the Recipe Report
7) Cook Minutes - Informational Only. Enter the total Cook Minutes for the Recipe. This value appears on the Detailed view of the Recipe Report
8) Finish Minutes - Informational Only. Enter the total Finish Minutes for the Recipe. This value appears on the Detailed view of the Recipe Report
9) Shelf Life Days - Enter the total Shelf Life Days for the Recipe. This value appears on the Detailed view of the Recipe Report and will aid in the Suggestion Prep in a Prep Log
10) Recipe Cost Update Method* - Similar to the 'Cost Update Method' on the Purchased Item record, Recipes can have their costs automatically updated based of the most recent cost of the Ingredients that make up the Recipe. Available Options include:
- Nightly - This option will activate a process that will run each night to update the Recipe cost based on current cost of the Ingredients
- Manual - This option will allow you to update the Recipe Cost on demand, and will not automatically update the cost for this specific Recipe. To perform the Cost Update, hover over the 'Item' menu, then the 'Tools' sub-menu and select 'Update Recipe Costs'. This will update the Costs for all Recipes, including those set to 'Nightly'
11) Tools - Informational Only. Enter any Tools used in preparing the Recipe. This value appears on the Detailed view of the Recipe Report
12) Serving Plate - Informational Only. Enter any serving plates / dishes used for the Recipe. This value appears on the Detailed view of the Recipe Report
13) Storage Container - Informational Only. Enter any Storage Containers used for the Recipe. This value appears on the Detailed view of the Recipe Report
Recipe Header Information appears on the Detail view of the Recipe Report:
U of M Equivalence Tab
Click here for more information on U of M Equivalencies
Equivalencies appear on the Detail view of the Recipe Report:
The Ingredients tab is where you add each Purchased Item or Recipe Item to this Recipe as Ingredients. Once an Ingredient has been added, you can click into several of the individual field cells to make updates, or click the trashcan icon to delete the Ingredient from the Recipe. The 'Batch Cost' and 'Portion Cost' fields cannot be edited as they pulled and calculated from the Purchased/Recipe Item record cost. The 'Current Cost' and 'Prepped Cost' will update as Ingredients are added.
1) Location - A drop-down menu listing of all Locations. Checking one Location will show that Location's specific cos, as noted on the Item Location Record for that Item. Checking multiple Locations will average together costs from those Locations. Selecting 'None' will have the same net effect as selecting All -- a total average of all Locations
2) Ingredient Selector - Select the Purchased or Recipe Item that will be the Ingredient on this Recipe. Once selected, the 'U of M' value will be automatically set the Item's 'Inventory U of M' value
3) Qty - This value is set to '1' by default, but can be changed as needed. This field supports decimal values.
4) U of M - This value will be automatically set to the 'Inventory U of M' of the Item selected in the 'Ingredient' column. Update the U of M that will be used for this Ingredient as needed. If a U of M that you expect to see is not appearing, that is likely due to an issue with the U of M type. U of Ms that are not in the same type or base (Each vs. Weight vs. Volume) cannot be used with an Item of another base without a U of M Equivalence set on the Purchased Item / Recipe Item itself. Click here for more information on U of M Equivalencies
5) Yield % - This value is set to 100% by default, but can be changed as needed. An Ingredient might use a 'Yield %' lower than 100% if some of the Ingredient is wasted in the production of this Recipe. If 1/3 (33%) of an Ingredient is wasted when making this recipe then the 'Yield %' should be set to 67%. This field is used when calculating Recipe Costs
6) Instructions - Enter specific Instructions for this Ingredient. Each Ingredient has an 'Instructions' line. This value appears on the Summary and Detailed views of the Recipe Report
7) Batch Cost - This is a calculated value based on the selected Ingredient (its respective Cost) multiplied by the value set in the 'Qty' column. This value cannot be edited during entry, or in the Ingredients table after the Ingredient has been added
8) Portion Cost - This is a calculated value based on the selected Ingredient (its respective Cost) multiplied by the value set in the 'Qty' column, divided by the 'Number of Portions' value found on the 'Recipe' tab. This value cannot be edited during entry, or in the Ingredients table after the Ingredient has been added
9) Add Button - After all fields have been completed/updated, click this button to add the Ingredient to the Recipe
- Note: You can edit all values (except the 'Batch Cost' and 'Portion Cost') after adding the Ingredient to the Ingredients table by clicking into their respective cells
10) Compare Costs Drop-Down Menu - This includes a listing of all Locations that have this item so that Costs for those items can be compared. For each Location checked, it will average the cost of the total recipe item as well as the individual ingredient costs
11) Current Cost - This column contains the sum of all the 'Batch Cost' values and represents the total Batch Cost of the entire Recipe
12) Portion Costs - This column contains the sum of all the 'Portion Cost' values, and represents the individual Portion Cost of the entire Recipe (based on the 'Number of Portions' value found on the 'Recipe' tab)
Recipes On Tab
This tab will contain a link to each Recipe that this Recipe is included as an Ingredient (sub-recipe)
This tab contains a text editor where Steps to prepare / cook / store the Recipe can be entered. These Steps will appear on the Recipe Report
Item Locations Tab
1) Location - All of the Locations that use this recipe. These Locations are marked as having a Commissary or Restaurant Location Type
2) Inv Cost - The total cost of the recipe item
3) Inventory U of M - The Unit of Measure used for this recipe item in inventory
4) Current Batch Cost - This is the current cost it would require to prepare this Recipe at this Location
5) Prepped Batch Cost - This is the cost of the most recently prepped batch, which drives the cost onto Stock Counts, Waste, and Transfers
6) Par Qty - The par level set here will be displayed on Purchase Orders placed for this Location
Assigning Recipes to Menu Items
Creating your Recipes is Step 1 in a two step process. The true value of Recipe Costing is assigning (mapping) your completed Recipes to the Menu Items imported from your POS System. Click here for more information on Mapping Recipes to Menu Items and the different record types: Menu Items vs Menu Item Links
This article was updated and replaced on 8/26/2019. Click here to download the previous version
* Denotes a required field.