Our Example recipes are designed to show you the functionality of our RECIPE CALCULATION SYSTEM.
Save time writing up and calculating recipes. Create recipes using your ingredients database, then let MyEChef calculate the recipe costs automatically - and as ingredients prices change so do all recipe calculations without you having to start from scratch.
ALLERGEN INFORMATION is attached to the ingredients, which automatically pulls through and displays in your recipes and can shared with both FOH & BOH to inform your customers.
Our yield calculator built into ingredients is a valuable tool for accurately calculating dishes, for example, if you are buying whole striploins and trimming them down before cutting them into steaks you could potentially loose 10% of the striploin before you start portioning there fore increasing the value of the trimmed steak by 10%.
All your own recipes will be built from your own supplier price lists so you can accurately and easily cost out dishes before they go live on your menus.
Easily calculate and multiply batch recipes in seconds for ease of preparation and costing.
GP CALCULATOR AND MENU PRICE
Automatically calculate your required GROSS PROFIT on every individual recipe and test your ideal menu prices for profitability.
Build sub recipes, which are used by MyEChef just like ingredients that can be pulled through into plated recipes massively simplify calculations and means parts of recipes only need to be recorded once.
METHOD EQUIPMENT AND PREPARATION
Create your methods including multiple photographs in order to make recipes easy to follow and produced consistently.
FEATURED PRESENTATION PHOTO
To drive presentation consistency of your plated recipes, so that your customers receive the dish the same every time.
Build in your COURSES, NATIONALITIES AND CATEGORIES to easily search through your recipes.
Supported by The Idea Bureau
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