Restaurants, single and multi-units

With reciProfity you can manage any and all aspects of your restaurant business:

  • Actual food costs, ideal food costs, menu costing and engineering, counting, invoices, ordering, variance. reciProfity separates your bar costs from your food costs, suggests orders from par levels, tracks price creep, calculates overhead, and much more. Sell alcohol? reciProfity tracks your pours and your mixers.
  • The Book of Yields is the ‘bible’ for yields and equivalents. And it’s now fully integrated into reciProfity. With an integrated shrinkage calculator to determine the most accurate food cost in the industry. Like we said, all the work is done for you!
  • Do you have multiple cost centers? Do you have one or more restaurants, one or more bars and a catering hall? With reciProfity you can receive your goods in one central area and then track the transfer of those goods to each cost center. There is no limit to the number of cost centers (we call them units) you can maintain.
  • Recipe Relay: do you need to copy recipes from one unit to another? With Recipe Relay you maintain consistency by copying recipes from a central location to any of your units.
  • Agility: respond to market fluctuations and eroding margins BEFORE a full sales cycle. React instantly to customer concerns about allergens, nutrition and other dietary restrictions. You can also add custom nutrition and allergens.
  • Consistency:  create fully standardized recipes, with accurate measures, instructions and images. This is essential for customer satisfaction.
  • Manage your bar too! reciProfity separates food and bar costs for optimal reporting.
  • Food Costing: yields less than 100% cost you money. reciProfity uses the Price after Shrinkage as the item cost in recipes. Resulting in more accurate food costs.

    How do we manage shrinkage? When you enter an ingredient just click on the Select Book of Yields Conversion and then choose your ingredient. reciProfity automatically calculates the yield and any after shrinkage price.

Calculating Shrinkage Book of Yields

Retail Prepared Foods

  • A successful retail foodservice operation, including prepared foods, co-ops, grab & go, bakeries, and delis, MUST have accurate recipe pre-costing.

    With reciProfity you use batch and prep recipes freely in other recipes, and portion batch recipes easily into serving recipes. Price changes are entered once, and ripple through all the affected recipes. Actual to target food costs  monitor your profitability, and manage price creep.

    reciProfity prepared foods and production kitchen software provides all these features, and more:

    • Production
    • Recipe scaling/converting
    • Accurate food costing: the key to your profitability is a selling price that achieves your profit target. You can only accomplish this WITH ACCURATE FOOD COSTS. reciProfity ALWAYS calculates recipes at your current costs, so you’re assured of accuracy.
    • Batch recipes: create large scale prep recipes, and portion them out in your selling recipes (catchweight, slice, piece, by container, etc.)..
    • Change the batch recipe once, and it ripples through all of your selling recipes automatically!
    • React instantly to customer concerns about allergens, nutrition and other dietary restrictions. You can also add custom nutrition and allergens.
    • Bakery formulas calculated in weights
    • Book of Yields integration for the most accurate yield and shrinkage calculations

View your actual vs theoretical food costing for serving recipes using multiple prep/batch recipes.

Price out items you prepare as a batch but sell by the lb.

Caterers
‘If you can’t make the margin you need, then don’t do the event’.

When you’re catering and selling an event, it’s essential that you pre-cost your menu accurately, and propose a selling price that MAKES MONEY FOR YOU.

It sounds simple, but, as you know, it isn’t. reciProfity is catering and banquet software – the ideal tool for maximizing your profit potential.

The key to your profitability is a selling price that achieves your profit target. You can only accomplish this WITH ACCURATE FOOD COSTS. CostGuard ALWAYS calculates recipes at your current costs, so you’re assured of accuracy.

React instantly to customer concerns about allergens, nutrition and other dietary restrictions. You can also add custom nutrition and allergens.

Standardize recipes using unlimited ingredients and/or sub-recipes. Display plated images for clients.

Instant “pre-cost” information updated automatically based on your most current food costs.

Converts recipes to larger and smaller yields and create Requisition lists so you can accurately order the correct inventory.

reciProfity converts units intelligently. This would convert teaspoons to cups so you would never see 48 teaspoons. Using metric weights? No problem, reciProfity has built in metric conversions.

Unlimited ‘nesting’ of recipes within recipes, so it’s fast and easy to create and customize banquet and event menus. Menus can be converted (scaled) to the guest count with a single keystroke. Print the menu for your clients without pricing.

Accurate plate costs and menus for an event.

Pricing recipes for a caterer

Hotels, Banquets and Casinos

  • The key to your profitability is both a selling price that achieves your profit target and keeping a handle on your variances.

reciProfity for hotel foodservice software provides all the critical management tools you need for a successful operation. You can only accomplish this WITH ACCURATE PORTION FOOD COSTS and intimate knowledge of your inventory. reciProfity ALWAYS calculates recipes at your current costs, so you’re assured of accuracy and it tracks your inventory from the moment it arrives through it’s use or waste.

Does your hotel have multiple cost centers? Do you have one or more restaurants, one or more bars and a catering hall?

With reciProfity you can receive your goods in one central area and then track the transfer of those goods to each cost center. There is no limit to the number of cost centers (we call them units) you can maintain.

Each of those cost centers can also track their own food costs and inventory levels. When levels are low they can request goods from central purchasing.

Unlimited ‘nesting’ of recipes within recipes, so it’s fast and easy to create and customize banquet and event menus. Menus can be converted (scaled) to the guest count with a single keystroke. Print the menu for your clients without pricing.

React instantly to customer concerns about allergens, nutrition and other dietary restrictions. You can also add custom nutrition and allergens.

Standardize recipes using unlimited ingredients and/or sub-recipes. Display plated images for clients.

Instant “pre-cost” information updated automatically based on your most current food costs.

Converts recipes to larger and smaller yields and create Requisition lists so you can accurately order the correct inventory.

reciProfity converts units intelligently. This would convert teaspoons to cups so you would never see 48 teaspoons. Using metric weights? No problem, reciProfity has built in metric conversions.

Unlimited ‘nesting’ of recipes within recipes, so it’s fast and easy to create and customize banquet and event menus. Menus can be converted (scaled) to the guest count with a single keystroke. Print the menu for your clients without pricing.

Transfer goods between units

Current CostGuard Users

Are you a current CostGuard user?

reciProfity has an easy data import from CostGuard!