AMS RECIPE MANAGEMENT SYSTEM — VIDEO WALKTHROUGH Voice: Microsoft Aria Neural, female English. Actual demonstration screens; fictional restaurant data. 00:00:00 Sign in to AMS Welcome to the A M S Recipe Management System. This walkthrough uses fictional restaurant data and the actual application screens. Open your property's system address, enter your assigned username and password, and choose Sign in. Keep your password private. Your role determines which modules you can see. 00:00:23 Review your daily priorities Overview is your daily starting point. Review recipes over target, incomplete costs, old costs, and low stock. The navigation on the left takes you to ingredients, recipes, suppliers, and reports. Administrator tools include property setup, imports, user access, and system settings. Start by resolving missing information before relying on profitability figures. 00:00:53 Set regional defaults An administrator can open Property setup to configure the restaurant. Check the property name, currency code, currency symbol, timezone, and food-cost target. The demonstration uses U S dollars and a thirty percent target. Choose defaults that match your own property, then select Continue. 00:01:16 Choose the starting catalogue On Starting catalogue, standard units can be added without replacing existing records. Leave fictional sample data off for a real restaurant. Sample data requires an empty catalogue and units list. Continue to review, then finish setup when the details are correct. Existing administrators can revisit setup later. 00:01:41 Keep units consistent Open Units before building your catalogue. Use consistent standard symbols, such as kilograms, grams, litres, millilitres, and portions. Recipe usage can convert between compatible mass units, or compatible volume units. The system does not infer density or the contents of a case. Keep custom unit meanings consistent. 00:02:07 Maintain supplier contacts Suppliers stores your supplier contacts. Choose Add supplier to enter a name and contact information, or Edit to maintain an existing record. Select the supplier on ingredient records when appropriate. Categories is a separate reference list; adding a category alone does not assign existing ingredients or recipes to it. 00:02:32 Find the ingredient you need Open Ingredients to search by name or stock code. Use Status and Needs attention to find inactive items, incomplete costs, old costs, or low stock, then choose Apply filters. Reset clears the filters. Add ingredient creates a new record. Select an ingredient name to review its current details and cost. 00:02:57 Record price changes with a reason An ingredient's detail screen shows its current unit cost. Record a cost change lets you enter a new unit cost, an effective date, and a reason or source note. Save cost change records the update and refreshes dependent recipe costs. Recorded cost changes below retains the history for review. 00:03:20 Separate inventory from purchase packs In Edit item, Stock on hand is the inventory currently available. Inventory unit describes that stock, while Supplier and Low-stock threshold help purchasing. These values are separate from purchase pack size. Prepared in-house ingredients use a recipe and prepared batch yield rather than a purchased pack price. 00:03:44 Calculate a cost per inventory unit Here is an unsaved purchase-pricing example. Enter five thousand grams in one purchase pack, with a whole-pack price of forty dollars. Because the inventory unit is kilograms, the preview shows eight dollars per kilogram. Five thousand grams equals five kilograms, and forty divided by five is eight. Save changes when ready. A price update does not receive stock. 00:04:13 Open the recipe book Open Recipes to find a dish or create a new one with Add recipe. Search and attention filters work like the ingredient list. For this example, open Grilled chicken bowl. Start with accurate ingredient costs, then build the recipe's composition, batch yield, preparation method, and selling price. 00:04:36 Read the saved recipe economics The saved chicken bowl costs two dollars and twenty-five cents per portion and sells for twelve dollars. Its displayed food cost is eighteen point eight percent. At a thirty percent food-cost target, the benchmark price is seven dollars and fifty cents. These are food-only estimates, before labour, overhead, and tax adjustments. 00:05:01 Set the batch yield Choose Edit item to work on the recipe. Batch yield is how many portions or units one batch makes. A ten-portion batch divides its total ingredient cost by ten. Select the yield unit and write a clear preparation method. The example recipe currently yields one portion. 00:05:23 Build ingredient and sub-recipe lines Use Add component to select ingredients or sub-recipes. Enter the quantity used in one batch and a compatible usage unit. The example uses point two kilograms of chicken, point one kilograms of rice, and point one five kilograms of vegetables. Review each line cost. Quick-add ingredient can create a missing ingredient from this editor. 00:05:50 Review pricing and save Enter Selling price per yield unit, then review plate cost, food-cost percentage, and price at target. Missing or zero ingredient costs mark the recipe as incomplete. Choose Save changes to keep your edits. On the saved recipe screen, Duplicate recipe creates an inactive copy for review; it does not deduct inventory. 00:06:15 Record actual batches prepared On the recipe detail screen, Record recipe production is used only when food is actually prepared. Enter Batches prepared and a production note, then record once to deduct raw ingredient stock. Two batches of a ten-portion recipe represent twenty portions. The system checks available stock and compatible units. There is no undo-production button, so verify before submitting. 00:06:44 Model ingredient price movements Open Reports, then Food costing. Ingredient cost change models a price movement, while Target food cost sets your benchmark. Filter by status or recipe name, then choose Run projection. A zero percent change reviews current recorded costs. The C S V and P D F download links export the current filtered report. 00:07:10 Interpret the 20% scenario With a twenty percent ingredient-cost increase, the chicken bowl's projected plate cost becomes two dollars and seventy cents. At the same twelve-dollar selling price, food cost becomes twenty-two point five percent, and price at a thirty percent target becomes nine dollars. This scenario does not change saved prices. Apply real supplier changes on the ingredient record. 00:07:37 Find the cost drivers Select a recipe name in the report to open its component breakdown. Here, the twenty percent scenario shows projected line costs of one dollar ninety-two for chicken, twenty-four cents for rice, and fifty-four cents for vegetables. These add to two dollars seventy. Use Open recipe to return to the saved recipe. 00:08:02 Compare recorded costs over time Cost trends compares the last recorded cost in two calendar periods. Choose a baseline period, a comparison period, item type, and movement filter, then select Compare periods. This is recorded cost history rather than a hypothetical projection. Future periods become useful only after actual cost records exist for those periods. 00:08:28 Distinguish missing history from zero In the demonstration, chicken rises from seven dollars twenty to eight dollars per kilogram, an increase of about eleven point one percent. The recipe has no recorded history in either selected period, so the report labels that gap. Missing values are never treated as zero. Use the export links to retain the filtered comparison. 00:08:52 Prepare a matching import file Administrators can use Import catalogue for C S V or Excel files. Download the matching template and keep its column names. Prepare units first, then suppliers, ingredients, recipe headers, and components. Select the import type and file, then choose Preview import. Imports add new records; existing records are not overwritten. 00:09:19 Review before you import This preview shows one fictional olive-oil record. Nothing has been saved to the catalogue yet. Review the values and correct any errors in your source file. When ready, check the review confirmation and choose Import rows. A valid preview expires after thirty minutes. This walkthrough leaves the example uncommitted. 00:09:45 Start staff access with a role Administrators manage staff through User access. Add user opens the account form. Enter the staff member's details and select a role preset, such as Manager, Chef, Purchasing, or Read-only. Owner has full administrator access. The Chef preset shown here populates operational permissions for kitchen work. No account is created in this demonstration. 00:10:14 Review each permission Review View, Add, Edit, and Delete permissions for each module. Grant View before other actions. Changing individual permissions switches the profile to Custom. Keep Active account enabled only for staff who should sign in. Save user after reviewing the form, and share credentials privately. Ask an administrator for password resets. 00:10:41 Personalise the property System settings controls the property identity and regional defaults. Administrators can update the system and business names, upload a restaurant logo and favicon, choose colours, and review currency, timezone, and the default food-cost target. Choose Save system settings when ready. Changing a currency label does not convert existing monetary values. 00:11:07 Use the built-in user guide Help and user guide contains searchable instructions for daily tasks. Search for a topic, browse the chapters, or choose Read P D F or Download P D F. The guide covers ingredients, recipes, production, reports, imports, roles, and troubleshooting. Return here whenever you need a reminder about a workflow. 00:11:32 A practical daily routine Start each day on Overview. Resolve incomplete or old costs, verify recipe quantities and yields, record actual production once, and review your costing reports. Sign out when finished on a shared device. You can pause or replay any section of this video. You are ready to begin using A M S with your own property.