A mini-guide to using our Recipe Management Software to manage your commercial recipes and menus
Food, recipe and menu costing
How do I calculate the cost of my recipes and menus?
Use Saffron software! Once all of your stock items have their cost attached to them, Saffron is able to calculate the cost of each dish based on the yield and amount of ingredients used, whether that be for the whole recipe or cost per portion. You can find out more about how this works in our advice, Business Challenge: Costing.
How should I work out a Recommended Selling Price for my dishes?
Saffron will work with your recipe cost to calculate a recommended selling price based upon your % gross margin.
Why do food costs vary across different sites in a hospitality chain?
Large catering operations will often have several sites/units (like restaurant locations in a chain), and each site/unit may have to sell their food for a different price. Prices of each recipe may differ when they are made in different sites or units.
That’s because costing recipes for various units depends on the stock items being used by that unit. Each unit has the ability to attach its own prices based upon the supplier they are using and therefore the prices of the same recipe may differ from unit to unit.
Allergens and nutrition
How do I calculate the nutritional profile of my dishes?
Easily! Saffron will calculate the nutritional values of a dish based upon the nutritional values of your stock items, the amounts used, the yield and the percentage weight loss or gain through cooking. You can read more about how this works in our advice, Business Challenge: Nutritional Analysis.
How do I work out what allergens are in my food?
Saffron consolidates the allergen information of each ingredient to provide you with a complete list of allergens within your dish. As you build your recipes and menus from your ingredients, allergen information is imported daily from either McCance and Widdowson or your suppliers’ databases. Any changes to ingredients will then automatically update every recipe that the ingredients are used in. You can then display this allergen information to your customers using the Saffron Allergy Web Portal.
Changing and adapting recipes
How can I convert recipes for different yields or batches?
Saffron can do that for you. Whether your recipe is to make one portion or 100 portions, by specifying the yield, Saffron will not only work out the total cost for the recipe, but the cost per portion and nutrition per portion too.
My food business has multiple units/sites but I want them to each cook different food. How can I restrict which recipes can be seen within each unit/site?
You can use Saffron at a head office level to create recipes, you may want to restrict which units are able to see which recipes. This is done through the use of permissions and creating different user groups within the software.
How can I build a menu for specific diets’ Halal, or vegetarian for example?
Information tags can be attached to your ingredients. Saffron comes with some standard information tags, but you can also configure and add your own. This ensures that you use only ingredients that are tagged as safe for that type of special diet when building your recipes and menu. Check out our advice on building recipes here: Business Challenge: Menu and Recipe Planning.
Recipe production and maintaining consistency
How can I produce standard recipe cards or templates to be used in my catering kitchen?
Saffron has a bank of recipe reports, of which there are a selection of ‘recipe card’ style reports – ideal for use for reference within the kitchen. Read more in Business Challenge: Menu and Recipe Planning.
How do I store a cooking method against a recipe?
This is called standardising your recipes – it helps you maintain consistency so that your dishes are made the same way in each different site/unit location, each time they’re cooked. You can store a cooking method against each recipe in Saffron: there is a free text box for you to add in a method against your recipe, this will then populate any recipe card reports you wish to use. You can read more about this in our advice, Business Challenge: Menu and Recipe Planning.
I want to store recipe images with my recipe card templates, to remember how to present a dish.
Store an image of your recipe in Saffron, to avoid variable presentation at different sites (or each time the dish is made by a different person!). Images can be uploaded against your recipes, and recipe cards can be printed giving a detailed breakdown of the ingredients, method and how the final dish should look.
Find out more about this in our advice, Business Challenge: Menu and Recipe Planning, and find out how some NHS hospitals save money by using standardised recipes.
Can I use software to create recipes for non-food items, and cost food-related commodities or disposables’ Such as cocktails perhaps, or other commodities/disposables served with the food?
Absolutely! A stock item doesn’t have to be food – perhaps you serve your pizzas in a pizza box and want to account for this cost against the pizza recipe’ You can easily add in a pizza box as a non-food stock item (ingredient) and add into your recipe to do this, producing a complete cost.