1. Recipe Manager © Manage your Operation with Precision

2. What is Recipe Manager? Recipe Manager is a powerful application for restaurant data management. Built with the end user in mind, its simple even for the computer novice. Recipe Manager will bring form and function to the recipes that restaurants have built their good name on. It is a tool that can be used for any size organization from the single restaurant to the large chain. It can be integrated into a number of leading corporate business systems for real-time data management.

3. Recipe and Menu Costing Store, scale, and size an unlimited number of recipes Instantly analyze recipe and menu costs by portion or yield Update prices or change ingredients with the touch of a button Cost an entire event or catering job in Minutes Add videos for preparation and training Add pictures of plate turnout, or plate layout, for consistency

4. Use Recipe Manager for… Inventory Tracking (Recipe/Ingredient) Cost Control Nutritional Analysis Interfacing to Other Systems Multi-location Data Sharing Custom Menu Writing Custom Reporting Picture/Document Attaching Recipe Scaling Automatic Unit Conversions

5. Recipes & Sub Recipes are maintained centrally from Dubai. Recipes & Sub Recipes can be updated from Dubai to all Catering Units. Attach photographs, videos and plate diagrams to recipes to achieve maximum consistency across the enterprise Use current, highest, lowest or average inventory prices for recipe costing

6. Menu Writer The Menu Writer application allows the user to build custom menus and control the amount prepared of each assigned product (recipe) for any given time period. This tool bridges the gap between the raw recipe data and actual product for consumption.

7. Scaling Recipes Any recipe can be scaled up or down to review detailed nutrition information based on a standard 2,000-calorie diet. Nutritional information transfers when you include recipes as an ingredient into other recipes. This allows the user to produce a detailed nutritional analysis for any single dish, an entire combo/platter, or menu.

8. Inventory Tracking Keep track of waste Track ingredients by category Convert among units automatically Use recipes as ingredients Track purchases Track costs by different methods Flag when costs are too high

9. Cost Control Automatic unit conversions from inventory purchases Automatic cost / price number adjustment when recipes are scaled Analyze recipe and menu costs by single portion or yield. Calculate cost and profit margins by several different accounting methods Cost an entire menu, event, or catering job in minutes

10. Nutritional Analysis Automatic unit conversions from ingredient-entered elements Importation from USDA web site Easily change, add, or remove Nutrition Facts label elements Report on any nutritional component Print or export an entire list of recipes with similar nutritional data Build custom menus off recipes with high or low nutritional elements

11. Automatic importation of data in designated locations Can configure buttons to automatically launch 3 rd -party programs throughout the system Can export to many different formats including XML, XLS (Microsoft Excel), ASCII text, CSV, etc. Standard interfaces supported to many popular POS, PO, ERP, and accounting business systems Interfacing to Other Systems Popular interfaces include Micros, POSitouch, Aloha, EnterprisePOS, etc.

12. Ingredients/ Inputs Product/ Outputs Process Instructions Equipment Requirements Formula Recipe Output/Product Applecin Input/Ingredient Whole Grain Oat Spec-20-5470 91 % Apple Flavor Spec-20-2125 0.001% Salt Spec-20-1861 0.01 % Oil, Soybean … Process Meter or weigh ingredients and add to make-up tank Add re-work to make-up tank Blend ingredients Pass ingredient through metal detector Transfer to use tank and maintain temperature under constant agitation Equipment Requirements Make-up Tank with 500 LTR capacity; heats up to 100°C Formula

16. Recipe pictures can be viewed on screen or printed in selected reports.

21. Graphs

23. Recipe Nutritional data is based on ingredient and quality information provided to us by the manufacturers of the ingredients. We make no representation or warranties, expressed or implied, as to the data provided by the manufacturer. Actual portion sizes sometimes vary which effect the nutritional values represented in this Nutritional Statement. This statement provides information about food and human nutrition. The statement is not intended to be used for the diagnosis or treatment of a health problem or as a substitute for consulting a licensed health professional.

24. Recipe Nutritional data is based on ingredient and quality information provided to us by the manufacturers of the ingredients.

31. How does the system work? You enter your inventory first based on your vendor orders. For each item ordered, you will need to enter the purchase order and nutrition element detail (cholesterol, calories, fats, vitamin content, etc.). That's it! Now, simply add the inventory items as ingredients into recipes. The nutrition and cost information will be pulled in, converted to the proper units, and scaled accordingly to provide you with all the detail you need.

32. Synopsis The implementation of Recipe Manager will ensure better control and traceability on day to day operations both from stock control and financial perspective. I would like to highlight the benefits of the Recipe Manager implementation. Provide a Nutrition Facts label on any food product on demand for restaurant customers. Comply with FDA / USDA nutritional standards. Provide a nutritional analysis page on their corporate web site for all popular food items.

33. Synopsis Track costs and profit margins for all recipes by single portion or yield. Quickly scale recipes up or down prior to food preparation. Track a number of custom fields such as allergens that their old system would not allow. Provide an automated way of recipe data distribution among all restaurants. Centrally control recipe data from the corporate office.

34. Synopsis Build custom reports with corporate standard layouts. Build custom menus for specific days and specific shifts. Track ingredient waste. Interface with other business systems. Automate unit conversions

35. Synopsis Build custom reports with corporate standard layouts. Build custom menus for specific days and specific shifts. Track ingredient waste. Interface with other business systems. Automate unit conversions