The products and prices page contains a grid in which you enter/modify the various items that appear on your menu. This grid lets you insert, delete and re-arrange component ingredients, recipes and courses for the menu and displays the following details for each item on the menu.
•Component ingredient names
•POS Code
•Cost
•Production quantity
•Production unit
•Price (ex. tax)
•Price (inc. tax)
•Tax rate
•Food cost percentage
•Factor
•Markup
•Gross profit
•Gross profit percentage
•Calculate food cost from
The menu rollup will also be available on screen.
Component Ingredient Name
For an existing menu, all ingredients, recipes and courses relating to the menu will appear on the list. For a new menu, the list will be blank ready for you to enter all ingredients, recipes and courses.
NOTE: If you intend to use Resort Restaurant's Menu Engineering facilities on a menu, you MUST insert courses into this list to break the menu down into it's component sub-menus, i.e. Insert courses to separate 'Starters' from 'Main Courses'. For more information on this, please see the following topics.
•How can I make Menu Engineering work for me?
•How do I interpret a menu engineering graph?
There are 2 ways to edit ingredients and recipes within a menu. They are:
•Quick edit mode
•External form editing mode
Quick Edit mode
If Quick Edit mode is enabled, then in form editing of ingredients and sub recipes is possible by double clicking on the component ingredient. This will open the quick editor dialog where you can make changes to ingredients and recipes without leaving the main menu form. More information on the quick editor dialogs can be found in the following topics.
•Ingredient quick editor dialog
External form editing mode
If Quick Edit mode is not enabled, double clicking on an ingredient, course or recipe will force the program to open up the relevant form for editing of the item. Once the changes have been made and saved, you can then close the form and go back to the menu form.
To insert an ingredient, recipe or course
There are two methods for inserting component items into a menu's ingredient list:
•Use the Menu Rollup window to drag-n-drop ingredients into the menu or
•Use the Search/Select dialog to search for individual items to insert into the menu.
See the section titled 'Grids' (and related sub-topics) for detailed instructions on inserting, removing, and re-ordering items in grids.
NOTE: Resort Restaurant only lets you insert retail recipes and ingredients into menus. For a recipe or ingredient to qualify for insertion into a menu, its 'Retail' flag must be set. See the topic on Ingredient & Costs page under Recipe Form for further guidance.
To delete an ingredient, recipe or course
To delete an item from the menu grid, choose the item you wish to delete from the listing and
•Right-click and from the pop-up menu, select delete or
•Select the recipe/course and hit the "Delete" key on your keyboard
The ingredient/recipe/course will be removed from the list.
To move up or move down
To move an item in the menu up or down, choose the ingredient/recipe/course you wish to move either up or down in the listing, right-click and from the pop-up menu, select move up or move down.
POS Code
This column displays the POS code assigned to each ingredient or recipe if you have chosen to assign one.
Quantity
This column displays the production quantity of the ingredient or recipe.
Cost
This column displays the production cost of the ingredient or recipe.
Unit
This column displays the unit in which the item was costed.
Price (ex. tax)
Insert the price excluding tax in this column and all other columns related to the 'calculate from' column will update their figures to suit, and price (ex. tax) will be selected in the 'calculate from' column.
Price (inc. tax)
Insert the price including tax in this column and all other columns related to the 'calculate from' column will update their figures to suit, and price (inc. tax) will be selected in the 'calculate from' column.
Tax
Choose the applicable tax rate from one of the five rates available in this column.
To modify the rates choose the Tax Rate Preferences Property Page in the File Menu, Preferences option.
NOTE: If you change a tax rate the new figure will apply to any previous tax entries for that particular rate.
FC%
Insert the food cost percentage in this column and all other columns related to the 'calculate from' column will update their figures to suit, and food cost percentage will be selected in the 'calculate from' column.
Factor
Insert the factor in this column and all other columns related to the 'calculate from' column will update their figures to suit, and factor will be selected in the 'calculate from' column.
Markup
Insert the markup in this column and all other columns related to the 'calculate from' column will update their figures to suit, and markup will be selected in the 'calculate from' column.
Calculate from
This column tells you how the item cost is calculated.
Gross Profit
This column displays the gross profit achieved by each dish.
Gross Profit percentage
This column displays the gross profit percentage achieved by each dish.
The following image shows a screenshot of the Product & prices page of the menu form. Note the various columns listed for each item on the menu.
As well as inserting/removing menu items, this page of the menu form lets you adjust the prices and profitability figures of the various products that appear on your menu. You can alter any of the cells in the grid that appear in blue and the program will recalculate new values for the other cells on the same row of the grid.
Items appearing in red in the grid are those which fail to meet your preset profitability target. For our example menu in the screenshot above, the profitability target is set at 25% food cost percentage. That is, all menu items with a food cost percentage greater than 25% are highlighted in red in the grid. You can see that there are six items in the menu which fail to meet our profitability target. The fact that they are highlighted brings them immediately to your attention and highlights the fact that those menu items aren't perhaps making you as much profit as you might have hoped for. You can adjust the retail prices or the portion sizes (to reduce the production cost) for various items to improve their profitability.
NOTE: Profitability targets are set up in the General Details page of the Retail Product Prices Form.
What do we do with all these numbers?
As mentioned above, you can alter cells that appear in blue in the grid and the program interactively recalculates the other values on the same row of the grid. This lets you ask 'What if?' type questions of the program.
For instance, given that they cost $3.36/serve to produce, and we currently charge a price of $12.10/serve, the Portland Lamb Cutlets have a very high food cost percentage (30.59%). We might ask ourselves, 'What price should we be charging to get the food cost percentage of the Lamb Cutlets down to our target of 25%?'.
The easiest way to find out is to change the FC% cell from 30.59% to 25% for the Portland Lamb Cutlets and the program will recalculate all of the other cells in that row (including the selling price) and redisplay those figures. See the following diagram.
Similarly you can manipulate any of the blue figures in the grid and all of the others will be recalculated.
This behaviour is virtually identical to that of the Ingredient/Recipe Pricing page of the Retail Prices Form with the exception that the form lists ALL retail ingredients and recipes whereas this form only displays the retail ingredients and recipes used in the current menu.
NOTE: If you don't like the standard colours used in drawing grids, you can change those colours from the Grid Settings Dialog.