Creation of Recipes

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The implementation of automation of the processes aids and facilitates the whole process of creating and performing a recipe. The process is the following:

  1. The dish recipe, size, raw materials quantity and preparation method is defined by the chef, and is then entered in the computer system. This process is still a human-driven managerial one and cannot be substituted by computers;
  2. When the recipe is ready, all products are assigned with their production norms and quantities and are into Microinvest Warehouse Pro as a new product with its relevant recipe;
  3. The technology for preparing the dish is entered into the product description. This is a non-mandatory requisite and serves only for reports and documents;
  4. Through the program Microinvest Nutrition Calculator, a % of lost material for separate raw materials and recipes are entered. Through this program, the approximate values of calories, proteins, fats and carbohydrates are calculated.
  5. A sale price of the dish, which is calculated by the manager and is checked and verified by the program, is entered;
  6. When selling the respective dish, the program automatically writes off the necessary raw materials from the warehouse and calculates the value and the remaining quantity of the materials.

In relation to the above-mentioned information, a classification of which processes can be automated and which should be performed by the chef, can be made:

  1. The chef creates a recipe;
  2. The chef creates the quantity allocation of the necessary raw materials;
  3. The chef determines the preparation technology of the dish and the technological card;
  4. The computer stores and perform the quantitatively set recipe;
  5. The computer prints a calculation card (which has already been created by the chef and is equivalent to the recipe with the necessary raw materials);
  6. The computer prints a technological card (which has already been created by the chef);
  7. The computer prints an energetic map of the dish, as the percent of waste of the given raw materials is accounted for. This card can be used as a guide, since, depending on the raw materials, there is a different percent of waste ( for instance, the fatter meat loses a higher % of fats than the fillet meat).

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