Build the dish, set its meal type, add ingredients from your own catalogue, and the recipe costs itself out per serving. Plan the rotation in the menu planner, schedule a dish onto the days you will offer it, and the daily menu builds itself from the cycle — publish it ad hoc when the day changes, and check which resident units have had it. Residents' meal orders come back against that menu, so you cook to a count instead of a guess. Order the ingredients on a purchase order built from a recipe and the number of meals you expect, pick the supplier, and mark it received. Clock the kitchen staff and read the hours by department. Behind it is the same ledger the Business Assistant keeps — a bank register you post against your own accounts, where the money goes and a proforma tax report — with ingredients, suppliers and the food catalogue in one record file.

Inside: Recipes with costed ingredients · Cost per serving · Menu planner (the rotation) · Daily menu from the cycle · Publish menu · Resident unit distribution · Meal orders · Meal schedule with day overrides · Purchase orders · PO from a recipe and a meal count · Suppliers · Ingredient catalogue · Time clock · Hours by department · Bank register · Accounts · Where the money goes · Tax report · Record maintenance · Mailing labels · Scheduling · double-entry accounting.

UNDER DEVELOPMENT … COMING SOON — ask to be told when it is ready