BIRCHSTREET

RECIPE MANAGMENT

USER MANUAL

July 2011

BirchStreet Systems, Inc.3737 Birch Street, Newport Beach, CA 92660

http://www.birchstreetsystems.com

Copyright© 2011 Birch Street Systems, Inc. All Rights Reserved. Any distribution of this software by any entity other than Birch Street Systems is strictly prohibited.

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INTRODUCTION

BIRCHSTREET SYSTEMS supplies hotels and other firms in the hospitality industry with e-procurement and purchasing software and services. Based in Newport Beach, California, BirchStreet provides procurement software and support for hotel clients around the world. The BirchStreet purchasing suite includes key hospitality functionality for inventory, AP automation, capital projects, analytics, and food cost management. Automate, measure, and control your procurement.

BIRCHSTREET'S RECIPE MANAGEMENT APPLICATION automates the process of managing your food quality and cost at a single location or across a large portfolio of properties. Recipe Management automates the process of costing recipes by pulling price data from BirchStreet's e-Procurement catalogs which are continuously updated. Simply link your ingredients to BirchStreet's comprehensive ingredient library and the system computes nutritional facts, allergen and cost on a recipe, per serving and ingredient level.You can maintain a centralized library of your recipes and publish them to your properties with a mouse click. Your Chefs can view your recipes including nutritional facts, allergens, plating instruction and more, complete with pictures, video and cost data specific to their region. With proper security rights property level users can create their own recipes and ingredients. Chefs can also scale the recipes for banquettes, or convert them to/from metric units with a mouse click.

BirchStreet empowers hotels, restaurants and other food service operators to see and track their food cost/profitability on a continuous basis allowing organizations to react in real time to changing market conditions. The system also ensures menu items and yields are consistent across a global chain of properties. Additionally, BirchStreet's Recipe Management Application offers a comprehensive set of tools to fully leverage the unprecedented cost visibility the platform provides including the ability to model ingredient substitution and other recipe parameter changes with its Recipe 'What if' scenarios builder.

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APPLICATION FEATURES:

Automatic recipe costing and food cost calculations by linking to e-Procurement catalogs Publishing corporate recipes to your locations via your organization's private online

recipe library Attach pictures and videos to your Recipes One-click conversion of recipes from US standard to metric Advanced search functionality Private, property level and corporate recipe publishing Complete control, using security rights, of who can view, edit and publish which recipes Route recipes for approval before publishing Activate and deactivate recipes Step-by-Step preparation instructions Add notes and attachments to recipes Ingredient library with built-in nutritional, allergen and yield data Supports adding your own ingredients at the corporate or property level Automatic computation of nutritional facts by your recipes to BirchStreet's

comprehensive ingredient library Print standard USDA Nutrition Facts label Print recipe cards (with or without nutritional facts) Recipe scaling Input, view and scale with fractional quantities (1/8 cup) instead of decimals (.125 cup) Unit of measure conversions and upscaling Copying and editing of recipes Setup dishes, menus, outlets and maintain selling prices Interface with POS systems, menu printing systems and banquet event order systems What If analysis Works stand alone or fully integrated with BirchStreet e-Procurement and Inventory

Control Applications

KEY SYSTEM BENEFITS:

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RECIPE CREATION AND SHARING Create recipes and share across your marketplace for standardization of quality, costing and

presentation

LIBRARY INGREDIENT BASE There is a base of Library Ingredients, otherwise known as the Recipe Library, of over 10,000

BirchStreet ingredients with over 15,000 preparations already in the system.

NUTRITION: LINK RECIPES TO LIBRARY INGREDIENTS AND CALCULATES FAT, CALORIES, ALLERGENS, INTOLERANCES Free-Form Recipe Ingredients (those manually typed in to a recipe or imported into the

system) will be linked to the Library Ingredients to pull nutritional information into the recipe.

COSTING: LINK INGREDIENTS TO SUPPLIERS Library Ingredients will be linked to suppliers at each hotel to derive real-time local recipe

costing

MENU MANAGEMENT Recipes will be combined with other Recipes or Ingredients to create Dishes

Dishes will be assigned a Sell Price and associated with Menus

Menus & Dishes will be categorized for tracking menu usage statistics

SUPPORT

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AMERCIAS SUPPORT

M – F 0500- 1600 PSTUSA: (+1) 949-567-7030 Support Email: support@birchstreet.net

INTERNATIONAL SUPPORT

M – F 2200 - 0700 GMT M – F 0800 - 1700 CET M – F 0900 – 1800 ISTInternational: (+44) 203-051-6818 Support Email: support@birchstreet.net

TABLE OF CONTENTS

introduction.............................................................................................................................2

BirchStreet Systems..........................................................................................................................2

BirchStreet's Recipe Management Application..................................................................................2

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Application Features:........................................................................................................................3

Key System Benefits:........................................................................................................................4

support....................................................................................................................................5

Amercias support.............................................................................................................................5

International Support.......................................................................................................................5

applicaton Overview................................................................................................................6

log in procedures..............................................................................................................................6

The Application................................................................................................................................7Recipes.................................................................................................................................................................7Dishes...................................................................................................................................................................9Menus................................................................................................................................................................10

The Front Page – Home Page..........................................................................................................10Logo Panel..........................................................................................................................................................11Settings Panel.....................................................................................................................................................11Search and Summary Panel................................................................................................................................14Tabs Panel..........................................................................................................................................................16

RECIPES.................................................................................................................................17

RECIPE OVERVIEW..........................................................................................................................17

create a new recipe........................................................................................................................18

ADD RECIPE FEATURES/ENRICHMENT.............................................................................................26Adding Images....................................................................................................................................................26Adding Step by Step Instructions.......................................................................................................................28Copying Recipes.................................................................................................................................................29Editing Recipes..................................................................................................................................................30Viewing and Printing Recipes.............................................................................................................................32Recipe Classifications – Create New Classification.............................................................................................36

Submit a Recipe and Optional Approval Processes..........................................................................38Submitting a Recipe............................................................................................................................................38

handling imported Recipes....................................................................................................40

RECIPES AND NUTRITION................................................................................................................40

ADD RECIPE ENRICHMENT – See Add Recipe Features/Enrichment Section.....................................43

LINK INGREDIENTS TO SUPPLIERS...................................................................................................43Additional supplier Costing Features..................................................................................................................50

creating and working with dishes..........................................................................................54

create menus and menu categories – Property level..............................................................63

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CREATE MENUS FOR LOCAL HOTEL PROPERTY, RESTAURANT SPECIFIC SCENARIO...........................63

CREATE MENU CATEGORIES FOR LOCAL MENUS.............................................................................64

create menus and menu categories – global (corporate) level...............................................72

CREATE MENUS FOR USE FOR ALL PROPERTIES IN A MARKETPLACE (GLOBAL)................................72

CREATE MENU CATEGORIES FOR GLOBAL MENUS...........................................................................73

costing and menu usage........................................................................................................78

costing recipes................................................................................................................................78

menu usage....................................................................................................................................79

‘what if’ analysis.............................................................................................................................81

Linking ingredients to suppliers.......................................................................................................84

Additional supplier Costing Features...............................................................................................90Verifying Unit Cost.............................................................................................................................................90Projected Cost....................................................................................................................................................90Recipe Cost Color Coding...................................................................................................................................91To Change Preferred Supplier............................................................................................................................92

Reports..................................................................................................................................94

RECIPE PAD for Ipad and recipe card......................................................................................99

FAQs....................................................................................................................................102

Glossary...............................................................................................................................106

symbols and icons......................................................................................................................107

APPLICATON OVERVIEW

LOG IN PROCEDURES

You will be provided with your unique BirchStreet URL to access the application. Once you receive this link and your unique and case sensitive log in ID and encrypted password, you can begin the log in procedure:

1. Enter or go to your BirchStreet URL into your brower.http://hotelname.birchstreet.net/ EXAMPLE

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2. You will see BirchStreet’s Customer Support information in the upper right corner of the landing page

3. In the center of the page you will see a Login link where you will click to execute your log in. Click this link:

4. Enter Your User ID which is case sensitive and your password. If you have forgotten your password, use the button provided.

You are now successfully logged into the application!

THE APPLICATION

RECIPES

Recipes in BirchStreet’s Application are fully executed and sharable documents. They consists of:

Serving Sizes Units of Measure Numbers of Servings Association to Various Categories for Searching Purposes Global or Property Level Visibility

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Prep Times and Instructions and Methods including Step by Step or Video Approver Processes, if applicable Association to applicable GL or department accounts Linking to Suppliers Pricing controls Images Complete Ingredients lists, prep instructions by ingredients as well as complete

nutritional, intolerance, calorie, fat and allergen information

Ingredients

BirchStreet has a built-in Ingredient Library of over 10,000 ingredients that are readily available to add to your recipes with just a few clicks of your mouse. These ingredients are fully formed and include all nutritional, allergen, calorie, and fat content information. They contain standard units of measure and additionally the system contains 15,000 standard preparations as well.

Birch Street also gives the use the ability to Free-Form or manually add ingredients to the Library if they are not available as a standard in BirchStreet. These can then be used and linked to your recipes and your suppliers.

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DISHESYou will need to create a Dish if you want to save a Selling Price for a collection of recipes, sub-recipes & ingredients. Dishes are also necessary if you are tracking Menu Usage.

A Dish will consist of the elements in the dish, in this case Watermelon Salsa and Tortilla Chips:

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A Dish includes Nutritional information:

A Dish lastly includes its associated Sub-Recipe:

MENUSMenus are a collection of dishes that are organized by category for tracking usage and cost.

THE FRONT PAGE – HOME PAGE

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LOGO PANELSpanning horizontally across the top of the window is the Logo Panel. This Panel can be hidden to create more space on your screen by clicking the Hide Logo in the Setting Panel below.

SETTINGS PANEL

The Summary Panel contains your name and your Marketplace ID number and your property number. This information along with your User ID, found in the My Settings link, is useful when contacting Customer Support. Depending on your level of authority you might have the option to select more than one property from the drop down menu. The Hide Menu option allows you to hide the detailed Menu to the left which contains various resources to help use the application. The Home option will return you to your home screen no matter where you are in the application. The My Settings link allows you to view and customize your profile: passwords, email delivery options, approver options and and Home screen defaults. The Regional Tab in the My Settings tab allows you to verify and set your currency and date preferences. The Help link contains our Customer Support Information and various help documents including: guides, video and tutorials.

MY SETTINGS LINK1. Click the My Settings link

2. View the information currently in your My Settings Tab. If you need to change any of the areas that are ‘grayed out’, please contact your administrator. Otherwise, you can change any of the other areas: Password, Name, Message delivery option (in BirchStreet’s Inbox and/or your company email), Phone number, Fax number, email address (up to 4 with a semi-colon separation and no space, Job Title and Salutation.

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Additional Options under the My Settings Tab:1. Choose your default tab on your home page from the pull down menu:2. Log in options: Hide the side menu, Hide the Summary/Search panel, Hide the top

Logo panel3. Out of Office: By checking this box, you will be prompted to forward approvals for

example to another approver while you are on holiday.4. Record per Page: This is the number of items that will load when you select an order

guide as an example

5. Default Approver Fields will be customized per your marketplace6. There are various Email notification options on the My Setting Panel where you can

check the boxes that are applicable.

Regional Tab:

This tab gives you the ability to verify and also make changes to your currency and date formatting. This is particularly important for Non-US marketplaces.

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Pull Down Menus on the Regional Tab include:

Decimal Symbol:

Digit Group Symbol:

Positive Symbol Currency Location:

Print ISO Code:

Date Format:

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Date Separator:

Month/Day Digits:

List Separator: Typically, the US and Canada utilize a comma and Europe uses a semicolon to separate data on lists

HELP LINK

1. Click on the Help link on the Home page

2. You will see the various Customer Support Options available to you across the top of the page

3. Lastly, you will see various help options to you including various User/Help/Quick Guides

SEARCH AND SUMMARY PANEL

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Basic Search functionality under the Recipe, Dishes and Free Form Ingredients tabs is a follows. Detailed instructions for various searches within the application are explained later in the guide.

1. From the pull down menu on the Recipes tab, you can search for recipes in the following categories:

2. Highlight your selection:

3. Under the Search Column, you can choose to make your search more refined by choosing from the following pull down menu:

4. Here we are choosing Recipe Name5. In the Search Text field, you can further define your search by a keyword, i.e. Steak

6. Click GO7. You will see a list load that has This Property’s Recipes, Sorted by Recipe Name with

names that include the keyword: Steak

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NOTE: This is the basic search functionality within in the Recipe application. More details about searchs will be included later in this guide.

TABS PANELJust below the Summary Panel is a series of tabs. The tabs represent the major parts of the application. Details about the various Action buttons and functionality will be covered later in this guide.

MENUS TABUse this tab to view recipes/dishes/ingedients categorized during their creation under certain MenusAction buttons:

RECIPE COST TABUse this tab to determine the selling price of a dish and profitability. You can scale recipes and use the ’What If’ button to make changes to a recipe to see how those changes will impact cost.Action buttons:

RECIPES TABSearch Recipes by various means.Action buttons:

DISHES TABUse this tab to create a new dish, print or view dishes and cost dishes. A Dish is defined as the final product (a single serving) that is sellable to the Customer. Making a Dish establishes a selling price and allows you to track usage of that Dish in the Menu tab.

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Action buttons:

FREE FORM INGREDIENTS TABIngredients not linked to the Ingredient LibraryView and mass-link them to the libraryAction buttons:

RECIPES

RECIPE OVERVIEW

Recipes in BirchStreet’s Application are fully executed and sharable documents. They consists of:

Serving Sizes Units of Measure Numbers of Servings Association to Various Categories for Searching Purposes Global or Property Level Visibility Prep Times and Instructions and Methods including Step by Step or Video Approver Processes, if applicable Association to applicable GL or department accounts Linking to Suppliers Pricing controls Images

Complete Ingredients lists, prep instructions by ingredients as well as complete nutritional, intolerance, calorie, fat and allergen information

CREATE A NEW RECIPE

This process will take you through steps to create recipes.

For efficiency, create your sub-recipe first, then create your main recipe. You will be able to add your sub-recipe to your recipe using the Library Ingredient Lookup as noted below.

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1. Start on the RECIPES Tab2. Click the New Recipe button

3. Complete the following for each of the screen sections:

General Recipe Info Field1. Autopopulated Field s

a. Recipe IDb. Status (This will change to Active once you Save and Submit)c. Calories per Serving: This field will automatically populate upon Saving and will pull

from the Ingredient Library nutritional informationd. Total Fat Grams per Serving: This field will automatically populate upon Saving and

will pull from the Ingredient Library nutritional information

e. Recipe Image: A link will appear that will allow you to see the Image you have attached after the

Recipe is saved using the button2. Required Fields (marked with )

a. Recipe Name: Drunken Mushroomsb. Serving Size: 1c. Serving UOM (Select from Pull Down Menu): Cup

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d. Number of Servings: 2 – The recipe is for two servings of 1 serving sizee. Recipe Categories

i. Click the Magnifying Glass to get a list of categories and choose all that are applicable

ii. Select, if you wish, the search criteria under the Search Column Pull Down Menu:

iii.Check the boxes of the applicable categories: Appetizers

iv. Click the button

This field may default to “No” for some hote/property level users. For these properties, someone at the Corporate level will promote your recipes to Global which will allow Categories to be selected.

3. Optional Fields (Fill in as necessary or applicable)

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Note that some optional fields may not be available at the property level. Others may only be available once the recipe has been approved and/or converted to a Global Recipea. Global Recipe : You can choose your recipe to be Global or not. Global is viewable across

all properties. By selecting ‘No’ your recipe is considered property specific. Again, please note that depending on your marketplace, this may prepopulate for you. Also, for some properties, you will enter recipes as “No” under automatically and if there is an approval process, your approver will convert them to “Yes” as Global recipes.

b. Prep Time: 10c. Cook Time: 5

d. Outlet: This field can be used to select a department or GL Code if applicable to your marketplace which are available by using the magnifying glass

1. Click the Magnifying glass2. Under the Search Column you can narrow your search by selecting from the

pull down menu:

3. Click the button next to the applicable Dept Code e. Nutritional Information has been Verified check box:

i. This checkbox is used to indicate that you have verified the recipe's nutritional information. Once, all your ingredients are input and linked to the Ingredient Library the application will compute the nutritional facts for your recipe. After you have reviewed this information use this checkbox to indicate the data has been verified. This should be checked after the recipe has been saved, and the Recipe Card nutritional information has been verified as correct

f. Allergens/intolerances have been Verified:i. After saving your recipe and linking your ingredients, the Allergens &

Intolerances information will populate for your recipe. You can indicate that the information is correct by checking this checkbox. This should be checked after the recipe has been saved, and the Recipe Card nutritional information has been verified as correct

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g. Leave this Check Box ‘unchecked’. This will be addressed in the Dish section.

Completed Recipe Field:

Add Ingredients Field

Use these arrows to make the Ingredients field narrower, wider, taller or shorter

1. Required Fields (marked with )a. Quantity

b. UOM (use pull down menu)

c. Ingredient (type in your ingredient here)

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d. Library Ingredient Lookup: 1. Click the Magnifying Glass Look Up icon:

2. In the Search Column, enter your desired search category: Ingredient Search Description

3. In the Search Text field enter: White button mushrooms, sliced and Click GO

4. Click the button next to the your desired Library Ingredient.

Use this to link your free-form/typed in Ingredient to an available USDA Library Ingredient OR sub-recipe. If there is not one available, your Ingredient will be listed in RED and you will need to link it later after creating a new ingredient or sub-recipe. Orange indicates the ingredient cannot give nutritional data based on your UOM

If your ingredient is not in the Library, please create a new one-See the Handling Ingredients Section

e. Preparation field: Choose your preparation from the pull down menu:

For applicable ingredients this field will have options which flow in from the Library Ingredient. Select a preparation method appropriate for your UOM if options are presented. I.e. The UOM of “EACH” won’t match a Preparation of “chopped”

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f. The Seq (Sequence) field: this will affect the order in which your ingredients or sub-recipes appear on the Recipe Card). This auto defaults to multiples of 10, starting with the number 10

Your Calories and Total fat grams will be automatically calculated

g. To add another ingredient click

Method Field1. Use this section to copy and paste or type already created preparation instructions or

procedures

This section has much of the same functionality as a Word document: Bold, Italic, Underline, Center, Bullets, Numbering, Font manipulation, Cut and Paste, Copy and Paste and Highlighting.

Critical Details Field

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1. Use this section to add critical notes above and beyond the normal preparation i.e. plating instructions

Nutrition Field1. This section automatically populate based on the ingredients added to your recipe and will be shown after

your recipe is saved: Nutrients, Allergens, and Intolerances, etc. 2. Confirm the nutrients, allergens & intolerances in the top portion of the recipe screen.

Final Version of the Nutrition Field

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Finalizing the Recipe1. Once your recipe is complete, click the Save button.

2. Click the Submit button and your recipe will automatically be Activated

3. Click the Refresh icon

ADD RECIPE FEATURES/ENRICHMENT

A recipe must be Saved and Submitted/Active in order to add an Image.

ADDING IMAGESAdding an Image can be done from 2 areas:

Recipe Tab1. Search for your Recipe in the Search Fields:

2. Click the Radio Button next to your Recipe

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3. Click the buttona. Browse for your image and click Select.

b. Your image will be viewable from the button

Or

4. Click the button5. Click the button

a. Browse for your image and click Select.

b. Your image will be viewable from the View Image link

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ADDING STEP BY STEP INSTRUCTIONS

Step by Step instructions which include images and are viewable on Recipe Pad can be added on the Recipe Tab screen.

1. Search for the Recipe you need.2. Select the Radio button for the recipe.

3. Click the Step by Step button and you will the following screen

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4. Click the check box5. The step number will auto populate6. Add your Prep instructions7. Add Prep time8. Click the Update button9. Click button10. Click Update once again11. Click X to leave the screen

COPYING RECIPES

You can copy a global recipe or dish and make a local hotel verson that is slightly modified to meet the local property needs. This tool is different than the ‘What if” feature in that it makes an immediate copy which is visible by anyone else at your property. It is identical to the original recipe or dish until you make changes to it or remove it.

1. Click the Recipe tab.2. Search for or select a Recipe.3. Click the Copy Recipe button.

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4. Enter your new Dish/Recipe Name in the field.

5. Click the Copy Recipe button.6. Your recipe or dish will appear on the list of Recipes in the Recipe Tab in a New status

7. Your recipe is listed in a New status, however it can be edited using the button

8. Once editing has been finalized, you must submit the recipe using the Submit button. The recipe will automatically become Activated

9. Click OK

EDITING RECIPESRecipes can only be edited when they are in “New” status, i.e. upon creation or after copying a recipe. If you need to edit a recipe that is not in “New” status, you will need to Deactivate. Some recipes cannot be edited due to the recipe being a Corporate recipe. Recipes can be edited from the Recipe Tab with the radio button for your recipe selected or by selecting the Edit Recipe button.

1. Click the Recipe Tab

2. Select the Radio Button next to the Recipe you wish to Edit and Click the Edit Recipe button

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3. Click the button4. Click OK

5. Make your changes6. Click button7. Click OK

8. Click the button9. Click OK

VIEWING AND PRINTING RECIPESYou can view or print recipes during the recipe creation process once Saved or after they are createdDURING CREATION OF RECIPE

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1. After your have created and saved your recipe, click Save.2. Click the Print Recipe button.3. Click Print or select Show Sub Recipes and/or Nutritional value, then click Print if you wish

to show these items

AFTER RECIPE IS CREATED

1. Click the Recipes Tab2. Search for your recipe3. Click the radio button for the recipe you with to view or Print.4. Click button.

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5. Click Print6. Check Nutritional value if you wish to show this information

Scaling Recipes

The scaling feature is useful for changing recipes for catering and costing.

1. Click the Recipe Cost tab.

2. Click the button to find your recipe

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3. Selected the Recipe/Dish name checkbox in Column Name, or other applicable Category4. Select Like from the Filter Type drop down.5. Enter part or all of the name of the recipe in the Filter Value 1 text box.6. When the list of recipes appears, select the radio button for your desired recipe7. Click the Load Dish button.

Currently, the recipe is calculated for 2 servings. The pricing columns are populated from the act of linking to Suppliers. Certain pricing does not load due to UOM, i.e. ‘Taste’. If a price is at $0.00 this is because your ingredients is not linked to a supplier.

8. Enter your Projected cost %: this is typically 25% to 30%. Click GO

9. Click the button

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10. Enter the desired number of serving and click the Recalculate button

11. The recipe has now been scaled to your needs in terms of cost and ingredients

RECIPE CLASSIFICATIONS – CREATE NEW CLASSIFICATION

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Adding new recipe classifications must be done before any recipes can be created. If these have already been created, proceed to Create Recipes/Sub-Recipes.

Classification Examples for Searching Purposes:Brand = BirchStreet BrandMeal Period = LunchMenu = AppetizersCategory = Poultry, Fish, VegetablesProgram = Core Recipes, Room Service

1. Unhide the menu on the left by unchecking the Hide Menu checkbox2. Click Recipe3. Click the Setup Recipe Classification menu4. Start by selecting a Classification Type 5. Remove [New] from the Classification Code field and type in a value for your new

searchable criteria (i.e. After Dinner Drinks)6. Type the same value (i.e. Appetizer) again in the Classification Description field7. Click

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Once new recipe classifications are created, you will add them to a recipe on the Create or Edit Recipe screens.

Assigning a recipe to one or more classifications lets you easily search for and report on your recipes by one or more searching terms, for example by Brand, Program, Menu Section, or Recipe Category. These are searchable on the Recipe Tab, or from the RecipePad as shown below.

Where Used FeatureFrom the Edit Recipe screen when viewing a Sub-Recipe, you can see all recipes where this particular Sub-Recipe is used.

1. Search for your Recipe and Click the Edit Recipe button.

2. You will see the following screen, Click the button.

3. View the Recipes where this Sub-Recipes are used

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4. Click X to leave the screen.

SUBMIT A RECIPE AND OPTIONAL APPROVAL PROCESSES

SUBMITTING A RECIPEAfter completing the processes above when creating a new recipe and you have filled in the required information in the following fields:

1. Click the button.

2. Click the button. This will both submit your recipe and activate it as well.

When you need to edit or make changes to a recipe, you will need to Deactive the Recipe.

Approval Processes

Depending on Corporate Mandates, you may be required at the property level to Submit your recipes for approval before they are Activated. This may be required to make Property Level recipes Global in scale.

1. Sumbit your Recipe: If there no approval process your recipe will convert from New or Deactivated to Activated

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HANDLING IMPORTED RECIPES

This section is a quick glance guide to the steps needed to complete your Recipe Application and is used for editing and verifying and enhancing information. Detailed instructions are

available in this guide and the Quck Guides

RECIPES AND NUTRITION

Submit New Recipe

First Approver

Second Approver

Recipe is now Activated

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NOTE: For editting recipes you will need to click the button. For detailed Recipe Editing please see the Edit Recipe section of this guide or your Quick Guide.

CONFIRM IMPORTED RECIPE BASIC INFORMATION1. Go to the Recipe Tab2. Search for your recipes3. Click Go

4. Confirm the basic information was imported correctly as noted with red boxes

5. Click 6. Click OK

7. Confirm your recipe header information is correct:

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8. Confirm your Ingredients are correct and linked to the Ingredient Library. Correctly linked ingredients will appear in Black

9. Confirm your Method is correct

10. Confirm your Critical Details are correct

Confirm Nutrition:

1. Confirm Nutrition, Allergens and Intolerances

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2. Confirm Special Dietary Values

3. After you confirm all information is correct, return to the Recipe Header and check the following boxes.

4. Click

ADD RECIPE ENRICHMENT – SEE ADD RECIPE FEATURES/ENRICHMENT SECTION

1. Add new Ingredients to your recipe2. Edit existing Ingredients as necessary3. Add images to your recipe4. Add Prep Instructions if you wish these to be displayed on the RecipePad in a different

order5. Add Step by Step instructions

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LINK INGREDIENTS TO SUPPLIERS

1. Search for a Recipe to verify that your ingredient are or are not linked to a Supplier2. Select your Recipe of choice

3. Select button. You will see that ‘grandmas favorite beer’ is in black and therefore not linked to a Supplier.

Go to the Side Menu

1. Ucheck the Hide Menu option, to bring up the Side Menu2. Click the Recipe Option3. Click the Link Ingredient to Supplier option

4. Search for your ingredient by choosing Used ? under the Search Column and Yes in the Search Text Field.

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Used?: Shows only ingredients currently used in your recipes

Yes: All ingredients you used vs. all the ingredients in the library

5. Click 6. The following list of ingredient will load:

Linked: Yes - linked to a Supplier, No is Not linked to a Supplier

NOTE: you only have to link an ingredient to a Supplier once

Used: Yes - you used this ingredient in your recipes

NOTE: Click INGREDIENT NAME and it will sort alphabetically

7. Click your ingredient that needs to be linked to a supplier

8. You will see the following screen and click the Supplier tab

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9. Click

NOTE: If you have purchased this item before you will want to click the or

the buttons. If your item is available in these searches you can select it and many of the required fields in this screen will load automatically.

Here is how to search for an ingredient if you believe your ingredients has been purchased previously.

10. Click the button to search for items previously purchase.11. You will see the following screen load. Click the button next to the item of your

choice.

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12. You will see that the fields for the Linking to Supplier screen automatically fill in except the Measure case by field. The functionality of the Search Catalog button is the same. Here you search your known catalog items.

Here is how to link an Ingredient that you HAVE NOT purchased in the past.

NOTE: If you did a Search Catalog or Search History and there were no results you would see the following screen. From here you would take the following steps:

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1. Perform Steps 1 – 9 above2. The Item Type field will automatically fill. You don’t need to do anything here.

3. Click the search icon and look for your Supplier:

NOTE: If your supplier is not there, use Supplier on the Fly

4. Click 5. Click the Search Icon and choose the correct Supplier ID

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6. Select the Name of your Supplier, Click 7. Add the Supplier SKU8. Add your Order UOM, Unit Price9. Measure case by: Most recipes call for volume or weight measurements in their

ingredients.10. Add Case Volume UOM11. Add Case Volume Quantity

NOTE: Defaults to Preferred Supplier, but you can add as many suppliers as you want to an ingredient, but it can only be actively linked to one Supplier.

12.

13.

14.

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15.

ADDITIONAL SUPPLIER COSTING FEATURES

VERIFYING UNIT COST

Click Blue Hyperlink on Price for a window of a full breakdown of how the system came to this cost. If you think there is a discrepancy in the cost, you can view the details:

PROJECTED COSTIf you want to project how much to sell your dish for, you can use the Projected cost % field.

For example, if you want a 25% food cost (i.e. you want your cost to be 25% of selling price):

1. Enter 25 in the Projected cost % field.

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2. You will see the Selling Price field auto-populate: You want to sell your dish for $8.20

RECIPE COST COLOR CODINGPurple: Linked to a SupplierBlue Price Hyperlink: Linked correctly to a SupplierPurple Price: Means not linked correctlyBlack: Not linked to a SupplierBold: Sub-Recipe

Click the checkbox and GO to show ingredients under a Sub Recipe

TO CHANGE PREFERRED SUPPLIERIf you have an ingredient linked to multiple suppliers, you can only select one to be Preferred. To change that preference, you can take the following steps:

1. Uncheck the Hide Menu Option2. Click Recipe and Link Ingredient to Supplier

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3. Search for your ingredient and Click Go

4. Click the ingredient

5. You will see the following and you can see a column where only one Supplier is checked as Preferred.

6. You can change the Preferred Supplier status for an ingredient by selecting the Edit button next to the item you wish to be Preferred

7. Check the Preferred Supplier checkbox. This will automatically uncheck the other Supplier on your list. Click OK.

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8. Click Save and you will see your new preference in the Preferred Supplier column

9. Click OK

CREATING AND WORKING WITH DISHESA dish is a combination of one or more recipes. Under this tab your can create new dishes or edit or view or print existing dishes. You will need to create a Dish if you want to save a Selling

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Price for a collection of recipes & ingredients. Dishes are also necessary if you are tracking Menu Usage and Costing.

1. Start on the Dishes Tab or Uncheck Hide Menu

2. Click the New Dish button and you will see the following screen:

Dish Header Section1. Required Fields (marked with )

a. Dish Name: Cajun Eggs Benedictb. Dish Categories Lookup:

i. Click the Search Icon and choose the relevant category:

ii. Select the Classification for your search:

iii. Select GOiv. From the screen that loads, check as many categories as are relevant and

click v. You will see your categories populate on the Recipe header section

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2. Autopopulated fieldsa. Dish ID (This will autopolulate with a number)b. Status (This will either say Active, Pending approval, New…)c. Global dish (Options here will depend on your marketplace and level of authority)d. Calories per serving (will populate from the ingredients library)e. Total fat grams per serving (will populate from the ingredients library)

3. Additionally fill out the optional fields as necessarya. Profit Marginb. Selling Price (selling price of your dish)c. Dish Image (Add an image using the Attach Image button after the dish is saved)

REMINDER: You must Deactive an existing Dish before it can be edited.d. Prep Timee. Cook Timef. Outlet: For example: Room Service, onsite restaurant, Cabana. Used for categorization

purposes. i. Select the Search icon

ii. Select your required outlet, i.e. Rooms-for Room Service

iii. Your Outlet choice has been loaded on the Recipe header

g. Next Approver: See Note below. Choose your Approver from the Search Icon

i.

ii.

h. Nutritional Information has been Verified (check this box after you have verified the nutitional information after the recipe is saved)

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Properties will have one of the following setups for Approvals.

1. No Approval process : In this case you will not see the Next Approver field in the DISH section. Your Dish will show as Active when you Save and Submit it.

2. Automatic Approval : Your dish will be routed automatically to an approver and you will not have to select a Next Approver. Once Save and Submitted, your Dish will show as Pending Approval.

3. Select an Approver : In this case, you will see the Next Approver field, where you will choose the Approver from the Drop Down menu. Your recipe will show as Pending Approval when you Save and Submit it.

Iingredients Section1. Required Fields (marked with ): This is the same procedure as adding ingredients to a

Recipe

a. Quantityb. UOMc. Ingredient or Sub-Reciped. Library Ingredient Lookup

Use the Ingredient Lookup to look up either an Ingredient or a Recipe.

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2. Prepopulated fields:a. Calories and total fat grams: will populate when linked to the Library Ingredientsb. Preparation (this field will autopopulate if the Library ingredient has a preparation in it)c. Sequence (will autopopulate when the dish is created, but can be changed later during

editing)

3. Click the to complete the line ingredient and add a blank field for another ingredient.

METHOD SECTION1. Use this section to copy and paste already created preparation instructions

CRITICAL DETAILS SECTION1. Use this section to add critical notes above and beyond the normal preparation

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NUTRITION SECTION1. This section automatically populates based on the ingredients added to your dish and will

be shown after your dish is saved

FINALIZING YOUR DISH

1. Once your dish is complete, click the Save button. Click OK and your recipe will receive its Dish ID #

2. If you do not have an Approval process built into your application, you can Submit the Dish,

which will show your Dish as Active. Detailed instructions are below.

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3. You can also Categorize your Dish for use in Menus and Menu Tracking and Costing. Detailed instructions are below.

Dishes will not be searchable on the Menu Tab for Menu Usage Tracking unless you Submit and Activate your Dish. This can be done later as well. See instructions below.

Dishes can go through the optional approval process once you hit the Submit button. If this happens, your dish will change to an “Approval Pending” status. If your hotel does not have an approval process, you will not see the Approver field.

Additional Activities After a Dish is Saved

1. If the dish has already been saved you can use the Nutrition button to see a printout of the nutritional values.

2. Use the Print Recipe button to print out the dish

3. Dish Image (Add an image using the Attach Image button). When the image is successfully added you will see View Image next to dish Image. Do this step after the recipe is saved.

Categorize your Dish to a Menu

Menus and Menu Categories must be set up prior to this step. See the Create Menus and Menu Categories section.

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1. Start on the Dishes Tab

2. Select the All Dishes filter option

3. Type your Dish name in the Search Text box and click Go4. Click the Edit link next to your recipe

5. Click the Categorize button

6. Click the Zoom next to the Menu ID field7. Find and double-click the Menu of your choice

8. Click the Zoom next to the Menu Category ID field9. Find and double-click the Menu Category ID of your choice

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10. Click Save and then OK

Dishes will not be searchable on the Menu Tab for Menu Usage Tracking unless you Submit and Activate your Dish

Submit and Activate a Dish Already in the Application1. Start on the Dishes Tab2. Select the All Dishes filter option3. Type your dish name in the Search Text box and click Go4. Click the Edit link next to your recipe5. Click the Submit button and OK

6. Click the Reload icon Your Dish will show as Active

7. Click the Activate button and OK if it does not show as Active

Editing an Active Dish

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Once you Activate a dish, you will not be able to make any edis to it unless you DEACTIVATE if first.1. Start on the Dishes Tab2. Select the All Dishes filter option3. Type your dish name in the Search Text box and click Go4. Click the Edit link next to your recipe5. Click the Deactivate button and OK

6. Make your changes and click Save and OK7. Click the Activate button and OK

CREATE MENUS AND MENU CATEGORIES – PROPERTY LEVEL

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Creates Menus by adding sellable dishes to a Menu in order to see a drill down structure to track menu usage.

CREATE MENUS FOR LOCAL HOTEL PROPERTY, RESTAURANT SPECIFIC SCENARIO

1. Uncheck the Hide Menu checkbox to unhide the menu

2. Click the Recipe link on the left

3. Click the Menu link4. Enter a Menu Name and Description (EX: BSS Hotel Intl Newport Beach Menu). The

Description can be a repeat of the Menu Name or a description that is useful for your marketplace/property

5. Enter a Sort Order to control the order in which the menus appear on the Menu List6. The Outlet field is where you can choose the related Dept., GL Code, etc. if applicable7. Change the Menu Type = Property if this is to be a hotel level menu 8. Leave the Active checkmark checked if this menu should be available immediately for

associating to Dishes

9. Click and your Menu will show on the Menu List. Press to complete the process.

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CREATE MENU CATEGORIES FOR LOCAL MENUS

Menu categories must also be created to correspond to the menus you create. For example:

1. Check the Hide Menu checkbox to unhide the menu2. Click the Recipe link on the left 3. Click the Menu Categories link

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4. In the drop down in the upper left corner, select the desired Menu name (BSS Hotels Intl Newport Beach Menu)

5. Use the Menu ID lookup to find the same desired Menu name (BSS Hotel Intl Newport Beach Menu)

6. Enter a Category name (the restaurant name i.e. Newport Landing Restaurant)-This Category tracks menu usage.

The initial Menu Category, i.e. The Name of the Restaurant for that Property will not have Parent Category ID, as its Parent Category is the Menu Name.

7. Parent Category ID is not applicable to your first Category Name, is its ‘parent’ is the Menu8. Add a Category description if desired9. The Category sort value will default to the Category name. This is a field that drives the

sort order in which the menu categories will appear on the Menu Tab. If you wish a different sort order, enter a numeric or other value.

10. Click Save

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Your Menu and the new Category, i.e. Newport Landing Restaurant will appear to the left.

Press to take you to the Main Menu at the Side Panel to enter more Categories.

NEXT CATEGORY……

For Local level categories make sure you make the name of each Category begin with Main Category Name ‘Newport Landing Restaurant Breakfast”. If creating categories at the Global level you can just use ‘Breakfast’ as an example.

1. Click the Menu Categories link to enter more Categories

2. In the drop down in the upper left corner, select the desired Menu name (BSS Hotels Intl Newport Beach Menu). You will see your previously created Category: Newport Landing Restaurant.

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3. Enter the Menu ID: Same and the Menu Name: BSS Hotelntl Newport Beach Menu

4. Select the Parent Category ID using the Seach icon:

Find the Parent ID you set up as the Primary Category and double click:

5. Enter the Category Name: Newport Landing Restaurant Breakfasts

6. Enter your designed Category Description

7. The Sort Value will default to the current Category Name8. Click Save

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The Menu at the left will now show a + sign next to the Newport Landing Restaurant Menu. This means there is a category within the Category and your new category was successfully added. Clck on this link and you will see your Breakfast category.

Press to take you to the Main Menu at the Side Panel to enter more Categories.

NEXT CATEGORY……

1. Click the Menu Categories link to enter more Categories

2. In the drop down in the upper left corner, select the desired Menu name (BSS Hotels Intl Newport Beach Menu). You will see your previously created Category: Newport Landing Restaurant.

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3. Enter the Menu ID: Same and the Menu Name: BSS Hotelntl Newport Beach Menu

4. Select the Parent Category ID using the Seach icon:

Find the Parent ID you set up as the Primary Category and double click: You may have to click the +on the Newport Landing Restaurant line to see Newport Landing Restaurant Breakfasts category.

5. Enter the Category Name: Newport Landing Restaurant Omelets

6. Enter your designed Category Description

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7. The Sort Value will default to the current Category Name8. Click Save

The Menu at the left will now show a + sign next to Newport Landing Restaurant Breakfast. This means there is a category within the Category and your new category was successfully added. Clck on this link and you will see your Omelets category.

Press to take you to the Main Menu Tab

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CREATE MENUS AND MENU CATEGORIES – GLOBAL (CORPORATE) LEVELCreates Menus by adding sellable dishes to a Menu in order to see a drill down structure to track menu usage.

CREATE MENUS FOR USE FOR ALL PROPERTIES IN A MARKETPLACE (GLOBAL)

1. Uncheck the Hide Menu checkbox to unhide the menu

2. Click the Recipe link on the left

3. Click the Menu link

4. Click 5. Enter a Menu Name and Description (EX: BSS Hotels Intl Global Menus). The Description

can be a repeat of the Menu Name or a description that is useful for your marketplace/property

6. Enter a Sort Order to control the order in which the menus appear on the Menu List7. The Outlet field is where you can choose the related Dept., GL Code, etc. if applicable

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8. Change the Menu Type = Marketplace if this will be used across the portfolio of hotels or brands

9. Leave the Active checkmark checked if this menu should be available immediately for associating to Dishes

10. Click and your Menu will show on the Menu List. Press to complete the process.

11. Your menu will now be listed under the Menus Link.

CREATE MENU CATEGORIES FOR GLOBAL MENUS

Menu categories must also be created to correspond to the menus you create. For example:

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1. Check the Hide Menu checkbox to unhide the menu2. Click the Recipe link on the left 3. Click the Menu Categories link

4. In the drop down in the upper left corner, select the desired Menu name (BSS Hotels Intl Global Menus)

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5. Click and you will see the following:

6. Use the Menu ID lookup icon to find the same desired Menu/category name where your category should be placed under (BSS Hotel Intl Global Menus)

7. Enter a Category name (the restaurant name i.e. Breakfast Menus)-This Category tracks menu usage.

The initial Menu Category, i.e. The Name of the Restaurant for that Property will not have Parent Category ID, as its Parent Category is the Menu Name.

8. Parent Category ID is not applicable to your first Category Name, is its ‘parent’ is the Menu9. Add a Category description if desired10. The Category sort value will default to the Category name. This is a field that drives the sort

order in which the menu categories will appear on the Menu Tab. If you wish a different sort order, enter a numeric or other value.

11. Click Save

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Your Menu and the new Category, i.e. Breakfast Menus will appear to the left.

Press to take you to the Main Menu at the Side Panel to enter more Categories.

NEXT CATEGORY……

9. Click the Menu Categories link to enter more Categories

10. In the drop down in the upper left corner, select the desired Menu name (BSS Hotels Intl Global Menus). You will see your previously created Category: Breakfast Menus.

11. Enter the Menu ID: Same and the Menu Name: BSS Hotelntl Global Menus

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12. Select the Parent Category ID using the Seach icon:

Double-click the Menu Category under which this new category should be located (i.e. Breakfast Menus)

13. Enter the Category Name: Omelettes

14. Enter your designed Category Description15. Leave the Category sort value set to the default (or change to 1, 2, 3 to reflect in which

order this should appear in the menu)16. Click Save

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Click

A “+” sign to the left of a category means there is a sub-category

COSTING AND MENU USAGE

COSTING RECIPES

You can use the system to help determine the selling price of a dish.

Ex: To calculate an 80% profit on a dish take the following steps.

1. Click the Recipe Cost Tab2. Click the Advanced Search button

3. Click the Recipe/Dish name checkbox4. Select Like from the Filter Type drop down5. Enter part of the name of your recipe in the Filter Type 1 text box6. Click Search

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7. When the Recipe or Dish appears, select the one you need

8. Click Load Dish9. Once your recipe is on the Recipe Cost tab, you will see your cost just below the Recipe

name. This is the “per serving” cost.

10. Enter the desired percentage cost in the Cost % field, i.e. 20%. You want the Cost/serving to be 20% of your Selling Price.

11. Click Go12. The Selling price field will update to the appropriate percentage compared to the price

In this example the “Selling Price” is calculated from the $1.93 being 20% of the selling price

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MENU USAGE

Once Menus and Categories are created, Dishes can be categorized/added to Menus. These pre-requisite steps are required for Menu Tracking.

1. Click the Menu tab 2. Click the Menu Usage button

3. Use the lookup to find and select the Menu

4. Click the Select button next to the menu of your choice

5. Click the Checkbox next to the dish of choice6. Enter the Sales Date7. Enter the Quantity Sold8. Click Update

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9. You will see the Cost filled in and press OK

‘WHAT IF’ ANALYSIS

The ‘What If’ Tab allows you to see the impact of various changes to your recipe or dish including scaling.

1. Click the Recipe Cost Tab2. Click the Advanced Search button

3. Click the Recipe/Dish name checkbox, as an example of a search option4. Select Like from the Filter Type drop down5. Enter part of the name of your recipe in the Filter Type 1 text box, i.e. Turkey Burger6. Click Search

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7. When the Recipe or Dish appears, select the one you need by clicking the radio button8. Click Load Dish

9. You will see the following screen:

10. Click the button and your recipe will load in the What If tab 11. Make changes to the recipe to see how they would affect cost by clicking various buttons

including:a. Delete an ingredientb. Add an ingredient

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c. Add a sub recipe12. You can also Scale the recipe up or down for catering as an example:

a. Clickb. Enter the # of Servings and Click Recalculate

c. The screen will recalculate costs based on 20 servings:

13. You can also see the cost analysis of changing the Quantity of one ingredient in a recipe, i.e. Changing the recipe to offer 2 Turkey Patties vs. the original 1.

New cost for the Turkey Patty line item is changed to:

LINKING INGREDIENTS TO SUPPLIERS

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4. Search for a Recipe to verify that your ingredient are or are not linked to a Supplier5. Select your Recipe of choice

6. Select button. You will see that ‘grandmas favorite beer’ is in black and therefore not linked to a Supplier.

Go to the Side Menu

13. Ucheck the Hide Menu option, to bring up the Side Menu14. Click the Recipe Option15. Click the Link Ingredient to Supplier option

16. Search for your ingredient by choosing Used ? under the Search Column and Yes in the Search Text Field.

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Used?: Shows only ingredients currently used in your recipes

Yes: All ingredients you used vs. all the ingredients in the library

17. Click 18. The following list of ingredient will load:

Linked: Yes - linked to a Supplier, No is Not linked to a Supplier

NOTE: you only have to link an ingredient to a Supplier once

Used: Yes - you used this ingredient in your recipes

NOTE: Click INGREDIENT NAME and it will sort alphabetically

19. Click your ingredient that needs to be linked to a supplier

20. You will see the following screen and click the Supplier tab

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21. Click

NOTE: If you have purchased this item before you will want to click the or

the buttons. If your item is available in these searches you can select it and many of the required fields in this screen will load automatically.

Here is how to search for an ingredient if you believe your ingredients has been purchased previously.

22. Click the button to search for items previously purchase.23. You will see the following screen load. Click the button next to the item of your

choice.

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24. You will see that the fields for the Linking to Supplier screen automatically fill in except the Measure case by field. The functionality of the Search Catalog button is the same. Here you search your known catalog items.

Here is how to link an Ingredient that you HAVE NOT purchased in the past.

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NOTE: If you did a Search Catalog or Search History and there were no results you would see the following screen. From here you would take the following steps:

16. Perform Steps 1 – 9 above17. The Item Type field will automatically fill. You don’t need to do anything here.

18. Click the search icon and look for your Supplier:

NOTE: If your supplier is not there, use Supplier on the Fly

19. Click 20. Click the Search Icon and choose the correct Supplier ID

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21. Select the Name of your Supplier, Click 22. Add the Supplier SKU23. Add your Order UOM, Unit Price24. Measure case by: Most recipes call for volume or weight measurements in their

ingredients.25. Add Case Volume UOM26. Add Case Volume Quantity

NOTE: Defaults to Preferred Supplier, but you can add as many suppliers as you want to an ingredient, but it can only be actively linked to one Supplier.

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27.

28.

29.

30.

ADDITIONAL SUPPLIER COSTING FEATURES

VERIFYING UNIT COST

Click Blue Hyperlink on Price for a window of a full breakdown of how the system came to this cost. If you think there is a discrepancy in the cost, you can view the details:

PROJECTED COST

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If you want to project how much to sell your dish for, you can use the Projected cost % field.

For example, if you want a 25% food cost (i.e. you want your cost to be 25% of selling price):

3. Enter 25 in the Projected cost % field.

4. You will see the Selling Price field auto-populate: You want to sell your dish for $8.20

RECIPE COST COLOR CODINGPurple: Linked to a SupplierBlue Price Hyperlink: Linked correctly to a SupplierPurple Price: Means not linked correctlyBlack: Not linked to a SupplierBold: Sub-Recipe

Click the checkbox and GO to show ingredients under a Sub Recipe

TO CHANGE PREFERRED SUPPLIER

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If you have an ingredient linked to multiple suppliers, you can only select one to be Preferred. To change that preference, you can take the following steps:

10. Uncheck the Hide Menu Option11. Click Recipe and Link Ingredient to Supplier

12. Search for your ingredient and Click Go

13. Click the ingredient

14. You will see the following and you can see a column where only one Supplier is checked as Preferred.

15. You can change the Preferred Supplier status for an ingredient by selecting the Edit button next to the item you wish to be Preferred

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16. Check the Preferred Supplier checkbox. This will automatically uncheck the other Supplier on your list. Click OK.

17. Click Save and you will see your new preference in the Preferred Supplier column

18. Click OK

REPORTS

As with all BirchStreet reports, they allows a user to select the specific fields which will be displayed on the report, in what order the fields should appear and the report filtring criteria for data.

To make viewing the data on the report easier to read, you will want to choose specific fields to sort by. You can sort up to 5 columns but you do not need to sort at all. To sub-total the data within the report use the Group checkbox.

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If you do not enter any filtering options, the report will contain data for everything. Due to the potential size of reports, it is not advisable to run report without filtering them for specific information.

1. Uncheck the Hide Menu box in the Summary Panel

2. Click the + sign next to Recipe and then click the Ingredient Listing link

3. You will see the following screen:

4. For this example, the user wants to see a report listing recipes. The user wants to see a report first listing the recipes by # of Servings , the Recipe name, the Classification and Recipe type. These checkboxes are checked under the Column fields. Additionally, the user wishes these to appear in a particular order on the report. For example, the # of Servings will appear in the first column on the report.

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5. The user has further defined the search by dictating the Sort Direction for each item. For example, The # of Servings will be put in Ascending order, smallest number of servings first. Additonally, the Recipe name will be sorted in Ascending order alphabetically.

6. For the Classification field, the user has further defined the search. The classifications will appear in Ascending alphabetical order and then only those classifications From Appetizers to Desserts will be displayed.

7. For the final report feature chosen Recipe type, the user had defined the search to be include those types from Dish to Recipe

8. After selection your choices press the button. Your report will be processed and sent to you via email. The report will appear as below:

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Saving Report Filter Criteria

If you wish to run a particular report over again, you can use the Save Filter Selection as feature.

1. Check the Save Filter Selection as box.

2. Click the button.

To Use a Saved Filter Selection

1. Click in the Open Existing Filter Selection field and choose your saved report from the drop down menu.

Working with Filters

You can work with your reports by using the following buttons:

Report Output Selection

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On this tab you can pick the format of the report, schedule the report and choose your delivery option.

1. Report Output Option: Pick the option from the pull down menu:

NOTE: When the .csv option is chosen, the report will be created with just the data and associated column headings. There will be created with just the data and associated column headings. There will be no formatting, page headers or footers, selection criteria, totals, etc. The benefit of this format is the ability to use standard Excel features without having to first manipulate the report to remove the formatting. Without formatting,

NOTE: The Show Totals only option will not be available to check if the .csv Report Output Option is selected. The Hide duplicate rows (based on sort order) checkbox will work with the .csv option.

2. Report Delivery Option: The Notify by e-mail option contains a link to the report and you will receive a dialogue box where you must choose to Open it now or Save to disk. The Attachment in e-mail option is the file itself and will open immediately when you click the attachment.

NOTE: If you chose the receive the file formatted in Excel, you may have to hold down the Ctrl key if your computer has any pop-up blockers turned on.

3. Task Schedule Opions: You can schedule a report to be delivered on a recurring schedule. You can select from a pre-defined list of daily, weekly or monthly options.

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Click the search icon and you will see the following screen:

Click the Select button next to the option you want and you will see it listed as shown below:

Once selected, you will see the following:

Press the Schedule Task button

NOTE: If you want to stop the report, you will need to select the correct Report Filter from the first tab, and then click the Remove Task button on the Output Selection tab.

RECIPE PAD FOR IPAD AND RECIPE CARD

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Recipes and Dishes can be viewed on the iPad for easy use

LOGGING IN DIRECTLY FROM YOUR TOUCH PAD1. Enter your unique URL in your browser’s URL and click Enter or Go2. Click the Login Button3. Select your company from the Select Marketplace drop down4. Enter your Username you normally use for BirchStreet5. Enter your Password you normally use for BirchStreet6. Click Login

ENTERING RECIPE PAD THROUGH THE RECIPE APPLICATION

1. Click the RECIPES tab2. Click the Recipe Pad button

SEARCHING FOR RECIPES OR DISHES1. Enter a Title, Keyword, or Ingredient2. Click the Search Local or Search Global button3. Thumbnails will appear with recipes or dishes matching your description4. Click the thumbnail to view the recipe

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The Recipe will show the following:1. Ingredients2. Method3. Critical Details4. Photo(s)5. Allergens6. Tolerances7. Nuitrition Panel

SCALING RECIPES OR DISHES1. Once a recipe is loaded, click the Scale button2. Enter the number of servings in the How many servings… box3. Click Calculate and the entire recipe will change to reflect your desired number of servings

FIND AND VIEW RECIPES WITH VIDEOS OR STEP BY STEP INSTRUCTIONS1. Access Recipe Pad2. Click the Search button3. Enter a Title or Ingredient4. Alternately, leave the Title and Ingredient fields bland and check either With Step by Step

or With Video to view recipes with these additional features5. Click either Search Local Recipes or Search Global Recipes6. A thumbnail will appear with the recipes that match your search.7. Click on the thumbnail to view the recipe

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8. Click the Step by Step or Video Button

PRINTING RECIPES USING RECIPE PAD

1. Load the recipe you wish to view and print.2. Click the Print button

FAQS

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Why does the calorie count seem way too high?

Most likely the serving size and number of servings is incorrect in the header.

I have an ingredient linked, with a UOM, why come it is still red and not calculating?

The UOM is an incorrect method of measurement, ex: a weight UOM like ounce when the ingredient/sub recipe referenced is measured by a volume like fluid ounce.

UOM is correct, still red?

That particular ingredient may call for a preparation, such as 1 EACH potato is valid but the program needs more specifically is it a large, medium, or small potato. Select a preparation from a drop down field.

An ingredient I submitted is linked to “Sub Recipe or Local ingredient needs to be created”, what does it mean?

There are instances when a recipe calls for an ingredient that is a sub recipe of its own, example: a recipe for house salad has an ingredient “Chef’s secret dressing”, since the dressing is made in house there is no way for BirchStreet to calculate the nutritional value unless a recipe for “Chef’s secret dressing” is also submitted.

Then there are instances when a local ingredient is purchased by the restaurant and the nutritional information is unavailable to BirchStreet. An example: A component of the dessert buffet is “Chocolate Cake” purchased from a vendor. There is no sub recipe to be created but the vendor is required to provide a nutritional label for all products. Using the nutritional facts provided for “Chocolate Cake” the Chef can go into the recipe pad-add ingredient tab and enter the required nutritional/allergen information and create the ingredient “Chocolate Cake – by Vendor” to be linked to the dessert buffet recipe.

What does “to taste” and “as needed” refer to?

Both terms, “to taste” and “as needed” are variable terms. There is no definite specific amount used in both of these units of measurement. Often times “to taste” is used with seasonings like salt and pepper where the amount used may vary each time the recipe is made to get the desired result. The UOM “as needed” is also a variable amount that may change whenever the recipe is produced. Both of these UOM’s will change the ingredient line yellow to indicate that they are linked properly but that their nutritional value cannot be predicted therefore won’t be calculated.

When creating an ingredient, how do I assign allergen values?

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When creating an ingredient, it will only be viewable by your individual property and you assume the responsibility for providing accurate allergen information. Our support team can help if you have questions about allergens and we can provide you with the resources necessary to determine if your ingredient needs allergen values, though we always suggest to err on the side of caution when dealing with allergens.

When creating an ingredient, what is the preparation for?

Preparations are conversions of volumes (fluid ounce, each, sprig, etc...) to weight values (ounce, gram, pound). Different conversions should be added for different methods of preparations, example: an onion needs to have a preparation for diced, sliced, and whole because a cup of diced onions will likely weigh more than a cup of sliced onions and less than 1 each whole onion.

A tip on preparations, the nutrient UOM on the preparations tab should be the same category as the nutrient UOM on the ingredient creation tab where you assigned nutritional value. Example: An ingredient “Strawberry Wine” was created and the nutrient UOM on the ingredient tab was fluid ounces/ounces by volume, on the preparation tab the nutrient UOM should also be a volume UOM (fluid ounces, cups, liters) while the recipe UOM would be weight (ounces, grams, pounds).

How do I know how many calories per serving my recipe contains?

All nutritional value is per serving which is calculated by taking the recipes total nutritional value and dividing it by the number of servings that have been entered in the recipes header.

When creating a recipe, how do Serving Size, Serving UOM, and # of Servings relate to each other?

The Serving Size refers to the amount of 1 serving. Serving UOM defines how the serving is measured whether by weight (ounces, grams, pounds, etc…) or by volume (fluid ounces, cups, each). The number of servings (# of Servings) equals how many individual servings are produced by the total recipe. In the example below we see that this particular recipe makes 16 – 3 ounce servings.

I am trying to edit a recipe but the “Save” button is shaded and inaccessible?

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This happens when a recipe has been “Activated”, if you need to edit a recipe that has been activated you must go to the top of the screen, select the “Deactivate” button and when you are done editing, go back to the top and select “Activate” to re-activate the recipe.

Where do I find nutritional info for creating an ingredient?

All purchased ingredients come with a nutritional label that has all the information needed to fill out the new ingredients nutritional fields. The list of ingredients should also be checked for potential allergens.

A line of ingredients in a recipe got linked to “sub recipe or local ingredient needs to be created” when clearly they are 2 common valid ingredients?

Two ingredients cannot share the same ingredient line, each line can only be linked to one ingredient from the nutritional library and therefore the nutrition of the recipe won’t calculate correctly. Example: 2 oz – granulated sugar, brown sugar, there is no way of knowing if that calls for 2 oz – granulated sugar and 2 oz –brown sugar, or if it calls for 1 oz – granulated sugar and 1 oz – brown sugar, and on one line only you would not be able to link both ingredients.

When creating an ingredient, how do I enter the vitamin/mineral percentages if I only have milligrams (mg) and international units (iu)?

The percentages are based on a 2,000 calorie diet. The suggested daily intake of each is as follows:

Vitamin A International Unit (IU) 5000

Vitamin C milligrams (mg) 60

Calcium milligrams (mg) 1000

Iron milligrams (mg) 18

If you take the number of mg/iu’s divided by the suggested daily value, you get the percentage.

Example: 60 mg of calcium would be 60/1000 = .06 or 6%.

When I link an ingredient to the nutritional library, the preparation I want to assign to it is not showing.

Only preparations associated with the same type of UOM will be visible to prevent mis-linking. All UOM’s are some form of either weight, volume, or each and for the nutritional value to be

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calculated the preparations need to be in the same family. If you have a UOM of volume (cup, teaspoon, gallon, etc…) you will not be able to see preparations for weight (grams, ounces, pounds, etc…) or eaches (each large, each slice, each head). If no preparations are visible at all then it means none are necessary for the nutrition to be calculated.

GLOSSARY

Item Type Item Description

Button New Recipe Selecting this button creates a fresh start to create a new Dish

Button Save Saves this document or entity to the database.

Button Save As Saves a copy of this document to the database with a new identifier and allows the user to rename the Recipe ID. I.E. Take a Global Recipe that you need to customize for your local property and save a copy with a new ID number and be sure to check Yes or No under the Globel Recipe pull down menu.

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Button Delete Deletes the Current Document

Button Submit Saves the Documents and submits to the next step in the process

Button Print Recipe Prints the recipe as well as nutritional information and images

Button Attach Image Allows the user to search for an image to assign to the Recipe

Button Nutrition Auto populates once the ingredient/sub recipe/ recipe has been linked to the library of ingredients/sub recipe/ recipes. This area may be modified once you save your recipe.

Input Field Recipe ID Auto generated unique ID number that populates once the Recipe is saved

Column on Tab Recipe Name The name of the recipe (Example 'Apple Pie')

Input Field Serving size, Serving UOM, Number of Servings

Example: If a recipe creates 6, 12 oz. servings you would enter as follows: Serving Size=12, Serving UOM='oz' and Number of Servings=6

Input Field Recipe Categories Use this to assign your recipe into one or multiple categories. Facilitates recipe search or sorting by category. Example: Apple Pie would be assigned to the 'Desserts' and 'Bakery' categories.

Input Field Nutritional Information has been Verified

This checkbox is used to indicate that you have verified the recipe's nutritional information. Once, all your ingredients are input and linked to the Ingredient Library the system will compute the nutritional facts for your recipe. After you have reviewed this information use this checkbox to indicate the data has been verified.

Input Field Allergens/Intolerances have been verified

After saving your recipe and linking your ingredients, the Allergens & Intolerances information will populate for your recipe. You can indicate that the information is correct by checking this checkbox.

Input Field Global Recipe If your recipe should be visible marketplace wide (by multiple properties), 'Yes' should be selected in the drop down. If your recipe is hotel specific, you will select 'No' from the drop down. Some users will not be setup to create Global Recipes. In such cases this field will be set to 'No' and it will not be editable.

Input Field Prep Time Time in minutes it takes to prepare your items to be cooked.

Input Field Cook Time Time in minutes it takes for your recipe to cook.

Input Field Calories This field indicates the Calories per Serving and will automatically populate when the recipe is saved. Nutritional data from the Ingredient Library is used to calculate this field. There are two versions of this field: one for the entire recipe and the other at the ingredient level on the grid in the Recipe Creation screen

SYMBOLS AND ICONS

Indicates a field that is Required.

Indicates a field with multiple options: Drop Down Menu

Task button that will take you to another screen to perform a particular task

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Search icon indicating a field will have multiple options

Notes attachment icon

Indicates at attachment to a recipe

Indicates a hidden page, menu or more options

These symbols are used to make a grid or space shorter, taller, wider or narrower

Delete

Add an item

Idea or Special Note

Comma ‘,’A comma in the Search field indicates the word ‘and’. If you search for sage, ground, you will get ingredients that have both of those words in them

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