Resort Executive performs a number of recipe costing calculations to give you the actual ingredient cost of a recipe. This cost can be displayed in a number of different ways depending on how the recipe has been set up.
For instance, a batch type recipe (like a stock or a sauce) will most likely be set up to make a certain fixed quantity of the recipe (i.e. 3 litres, 2 pints, 4 pounds, etc.). The program will calculate the total production cost for the recipe batch as well as a per unit cost. These costs are used when the recipe is inserted into a menu or into another recipe (as a sub-recipe). Resort Executive takes care of using the latest ingredient prices when calculating recipe costs.
Resort Executive also performs a number of specialist calculations for recipes which represent retail products. These are the final products that you plate up or package to hand over to your customers. These differ from batch type recipes because they have retail prices and profitability details associated with them.
