The recipe costing workbook also accounts for all the subrecipes that are integrated into the recipes of your fully plated menu items. As an example, note the addition of 2.5 oz of Sun Dried Tomato Alfredo sauce in the sample recipe above. This sauce has its own ...
Hey. Great work. superb. It works. what I want more in this is. I am working on recipe costing where I have to select different ingredients to make one recipe. The dropdownlist contains all the ingredients, but how I will select separate items. eg. say X recipe has 4-5 ingredients t...
As a result, you unlock precise COGS reports that can even drill intoindividual recipe and plate costs. All this is designed to help you make more informed costing and pricing decisions, such as when specific items need a price bump, a cheaper ingredient subbed in, or to be pulled entirely...
ActiveSheet.ChartObjects("Diagram 2").Activate I use a template so i might fix the formatting in th eoriginal template. But is there a way for me to "replace" some parts of the text and keep the original formatting? In this case. I set String1 to 12 and fat. And String2 to 8. I...
Hi I am trying to set up a simple way to cost menus for my restaurant. I will have all my products and prices etc in one excel sheet but my recipes in...