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Welcome to the AMS Recipe Management System This walkthrough uses

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fictional restaurant data and the actual application screens Open your property's system

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address enter your assigned username and password and choose Sign in Keep

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your password private Your role determines which modules you can see

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Overview is your daily starting point Review recipes over target incomplete costs

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old costs and low stock The navigation on the left takes you

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to ingredients recipes suppliers and reports Administrator tools include property setup imports

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user access and system settings Start by resolving missing information before relying

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on profitability figures

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An administrator can open Property setup to configure the restaurant Check the

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property name currency code currency symbol timezone and food-cost target The demonstration

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uses U S dollars and a thirty percent target Choose defaults that

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match your own property then select Continue

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On Starting catalogue standard units can be added without replacing existing records

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Leave fictional sample data off for a real restaurant Sample data requires

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an empty catalogue and units list Continue to review then finish setup

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when the details are correct Existing administrators can revisit setup later

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Open Units before building your catalogue Use consistent standard symbols such as

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kilograms grams litres millilitres and portions Recipe usage can convert between compatible

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mass units or compatible volume units The system does not infer density

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or the contents of a case Keep custom unit meanings consistent

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Suppliers stores your supplier contacts Choose Add supplier to enter a name

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and contact information or Edit to maintain an existing record Select the

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supplier on ingredient records when appropriate Categories is a separate reference list

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adding a category alone does not assign existing ingredients or recipes to

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it

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Open Ingredients to search by name or stock code Use Status and

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Needs attention to find inactive items incomplete costs old costs or low

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stock then choose Apply filters Reset clears the filters Add ingredient creates

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a new record Select an ingredient name to review its current details

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and cost

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An ingredient's detail screen shows its current unit cost Record a cost

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change lets you enter a new unit cost an effective date and

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a reason or source note Save cost change records the update and

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refreshes dependent recipe costs Recorded cost changes below retains the history for

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review

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In Edit item Stock on hand is the inventory currently available Inventory

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unit describes that stock while Supplier and Low-stock threshold help purchasing These

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values are separate from purchase pack size Prepared in-house ingredients use a

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recipe and prepared batch yield rather than a purchased pack price

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Here is an unsaved purchase-pricing example Enter five thousand grams in one

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purchase pack with a whole-pack price of forty dollars Because the inventory

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unit is kilograms the preview shows eight dollars per kilogram Five thousand

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grams equals five kilograms and forty divided by five is eight Save

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changes when ready A price update does not receive stock

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Open Recipes to find a dish or create a new one with

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Add recipe Search and attention filters work like the ingredient list For

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this example open Grilled chicken bowl Start with accurate ingredient costs then

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build the recipe's composition batch yield preparation method and selling price

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The saved chicken bowl costs two dollars and twenty-five cents per portion

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and sells for twelve dollars Its displayed food cost is eighteen point

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eight percent At a thirty percent food-cost target the benchmark price is

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seven dollars and fifty cents These are food-only estimates before labour overhead

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and tax adjustments

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Choose Edit item to work on the recipe Batch yield is how

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many portions or units one batch makes A ten-portion batch divides its

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total ingredient cost by ten Select the yield unit and write a

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clear preparation method The example recipe currently yields one portion

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Use Add component to select ingredients or sub-recipes Enter the quantity used

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in one batch and a compatible usage unit The example uses point

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two kilograms of chicken point one kilograms of rice and point one

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five kilograms of vegetables Review each line cost Quick-add ingredient can create

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a missing ingredient from this editor

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Enter Selling price per yield unit then review plate cost food-cost percentage

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and price at target Missing or zero ingredient costs mark the recipe

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as incomplete Choose Save changes to keep your edits On the saved

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recipe screen Duplicate recipe creates an inactive copy for review it does

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not deduct inventory

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On the recipe detail screen Record recipe production is used only when

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food is actually prepared Enter Batches prepared and a production note then

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record once to deduct raw ingredient stock Two batches of a ten-portion

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recipe represent twenty portions The system checks available stock and compatible units

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There is no undo-production button so verify before submitting

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Open Reports then Food costing Ingredient cost change models a price movement

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while Target food cost sets your benchmark Filter by status or recipe

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name then choose Run projection A zero percent change reviews current recorded

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costs The CSV and PDF download links export

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the current filtered report

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With a twenty percent ingredient-cost increase the chicken bowl's projected plate cost

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becomes two dollars and seventy cents At the same twelve-dollar selling price

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food cost becomes twenty-two point five percent and price at a thirty

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percent target becomes nine dollars This scenario does not change saved prices

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Apply real supplier changes on the ingredient record

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Select a recipe name in the report to open its component breakdown

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Here the twenty percent scenario shows projected line costs of one dollar

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ninety-two for chicken twenty-four cents for rice and fifty-four cents for vegetables

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These add to two dollars seventy Use Open recipe to return to

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the saved recipe

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Cost trends compares the last recorded cost in two calendar periods Choose

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a baseline period a comparison period item type and movement filter then

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select Compare periods This is recorded cost history rather than a hypothetical

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projection Future periods become useful only after actual cost records exist for

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those periods

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In the demonstration chicken rises from seven dollars twenty to eight dollars

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per kilogram an increase of about eleven point one percent The recipe

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has no recorded history in either selected period so the report labels

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that gap Missing values are never treated as zero Use the export

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links to retain the filtered comparison

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Administrators can use Import catalogue for CSV or Excel files

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Download the matching template and keep its column names Prepare units first

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then suppliers ingredients recipe headers and components Select the import type and

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file then choose Preview import Imports add new records existing records are

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not overwritten

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This preview shows one fictional olive-oil record Nothing has been saved to

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the catalogue yet Review the values and correct any errors in your

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source file When ready check the review confirmation and choose Import rows

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A valid preview expires after thirty minutes This walkthrough leaves the example

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uncommitted

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Administrators manage staff through User access Add user opens the account form

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Enter the staff member's details and select a role preset such as

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Manager Chef Purchasing or Read-only Owner has full administrator access The Chef

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preset shown here populates operational permissions for kitchen work No account is

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created in this demonstration

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Review View Add Edit and Delete permissions for each module Grant View

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before other actions Changing individual permissions switches the profile to Custom Keep

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Active account enabled only for staff who should sign in Save user

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after reviewing the form and share credentials privately Ask an administrator for

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password resets

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System settings controls the property identity and regional defaults Administrators can update

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the system and business names upload a restaurant logo and favicon choose

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colours and review currency timezone and the default food-cost target Choose Save

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system settings when ready Changing a currency label does not convert existing

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monetary values

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Help and user guide contains searchable instructions for daily tasks Search for

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a topic browse the chapters or choose Read PDF or

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Download PDF The guide covers ingredients recipes production reports imports

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roles and troubleshooting Return here whenever you need a reminder about a

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workflow

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Start each day on Overview Resolve incomplete or old costs verify recipe

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quantities and yields record actual production once and review your costing reports

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Sign out when finished on a shared device You can pause or

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replay any section of this video You are ready to begin using

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AMS with your own property