- About the Recipes at Scale Report
- How to Get a Recipe Printed in the Report
- Selecting Settings to Determine Items to be in the Production Report
- Specific Report Settings: Recipes at Scale Report
- Display of Recipes and Prepared Foods as Ingredients
- Display of Extended Items
- System Calculation for Scaling Ingredient Amounts
- Tutorial Video - Recipes at Scale Report (4:22)
- FAQs:
About the Recipes at Scale Report
The recipes at scale report generates each recipe scaled to the ingredient amounts needed for the total servings (i.e., a recipe is scaled to match your production requirements).
How to Get a Recipe Included in the Report
For a recipe to be included in the report, its Include in scaled recipes and cookbooks check box must be selected, as per screenshot below (see Editing a Recipe for more information).
Selecting Settings to Determine Items to be in the Production Report
Via Production > Reports, select the production report settings to determine the items to be included in the report. These settings include the date range, meal periods, menu service locations, and production areas. See the separate article Opening the Production Report Settings for more information and specific instructions.
Specific Report Settings: Recipes at Scale Report
After selecting the settings to determine the items to be in the report, then from the left side of the screen select the Recipes at Scale option. The Recipes at Scale section appears for you to select the report settings.
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Sort Order
- Alphabetical - sorts items alphabetically.
- Menu Category - items are listed according to the sort order of the menu categories. Items in a menu category are sub-sorted by choices. Items in a choice are sub-sorted by their sort order on the menu.
- Appearance on Menu - sorts items by their appearance on their respective menu (see Sorting Menu Categories and Sorting Menu Items for more information).
- Consolidate all Meals & Days (available if more than one meal is selected or more than one day is selected in base settings) - TBD
- Service Day Information - displays the meal period and day the recipe is served.
- Financials - displays costing information for the recipe.
- Nutritional Info - displays up to six nutrients with the recipe. The nutrients to be included are selected via Tools & Setup > Recipe Tools > Key Nutrients tab. See Selecting Key Nutrients for more information.
- Picture - displays the image for each recipe, assuming a recipe has an image.
- Table of Contents - generates a table of contents at the beginning of the report.
Display of Recipes and Prepared Foods as Ingredients
If a recipe or prepared food is used as an ingredient in a recipe, then that recipe or prepared food displays on the report after the recipe item it is part of.
Display of Extended items
Any extended items for regular/regular items are listed on the report if the respective diet order (i.e., diet type/texture type) of an extended item is assigned to a person. Extended items are listed after the regular/regular item according to the sort order of the diet orders (see Sorting Diet Orders for more information).
System Calculation for Scaling Ingredient Amounts
When a recipe is scaled to new serving amounts (i.e., yield), the amount of each ingredient is adjusted accordingly by the system. The calculation that is used to adjust the amount of an ingredient is as follows:
New yield / original yield x ingredient original amount = new ingredient amount.
For example:
New Yield | Divided by original yield | Multiplied by ingredient original amount | Equals new ingredient amount |
---|---|---|---|
50 | 30 | 1.33 gallons | 2.22 gallons |
2 1/4 cup | 3 3/4 cup | ||
37.5 each | 62.5 each |
Tutorial Video - Recipes at Scale Report (4:22)
FAQs:
Why is a recipe not included in my Recipes at Scale report?
For a recipe to be included in the Recipes at Scale report, its Include in scaled recipes and cookbooks check box must be selected, as per screenshot below (see Editing a Recipe for more information).
I am not seeing all of my choice 2 items?
Ensure that the forecasting method that is applied to the menu is the percentage forecasting method instead of the census forecasting method. The percentage forecasting method includes items from all choices on a menu; whereas the census forecasting method only includes non-choice 1 items if a resident/patient's assigned diet order warrants it via the item selection logic.