menu profitbuilder pro - region one esc adde… · “menu item detail cost” reports. it includes...

MENU PROFITBUILDER PROStep-by-Step Procedures

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What makes MPP-O so easy to use?

You will always have current pricing in MPP-O. Just click the button “Update Price”and it will update USF’s pricing weekly. You can also data-enter in Non-USF items toinclude in recipes and entrees!

To create a recipe, click on the ”Menus” tab, then select “Recipes ”.(Step 1 and Step 2)

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From the Recipe List Screen click on the link called “Add NewRecipe” (it’s on the right side of screen below).

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Step 1: Add the Recipe Name, Recipe Yield, Share and/or Lock it.Step 2: Add the Serving Size, and the # of Servings per Recipe. Next, enter the UOM serving sizein one of the UOM fields.Step 3: Click Save Recipe (step 4 is optional; you list the procedures at this step)

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To add ingredients: Search for ingredients by entering key words or product #’s in theProduct Catalog field, and click the search button (the magnifying glass icon below).

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The search function displays a sorted listing of products that match the keyword entered. Find theitem you want, and “Add to Recipe”. (on the right side below)

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Once you find the product you want to add, enter the Quantity and UOM, and click on the “Add toRecipe” button (listed below). NOTE: YOU MAY NEED TO MODIFY THE UOM!!

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Continue adding ingredients to recipe. The program will total the cost of the recipe batch based oncurrent ingredient costs. (see the cost per recipe on the right side below)

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Want to add procedures? You may add steps (pre-prep, procedures and/or HACCP instructions) byselecting the "Add Step" button and type the appropriate heading you want for that step.

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Recipe Preparation Instructions are saved for each Recipe (see below).Create a New Recipe

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This a "Recipe Detail Cost“report.

This sheet captures theRecipe Name, Yield,Servings per Recipe and also

Create a New Recipe

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Servings per Recipe and alsothe total Recipe Cost alongwith the UOM costing andalso the costing for eachingredient, and can providepreparation steps for eachrecipe.

This a "Recipe DetailProduction“ report.

This sheet allows you toprint the Recipeinformation for each

Create a New Recipe

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Recipe – WITHOUT allcost information.

**You can use this as atraining document!! **

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From the Menu Item screen click on the link “Add New Menu Item” (its on theright of the screen).

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Adding Menu Items is similar to adding recipes. Add menu itemname, categorize and add pricing (POS # is optional), etc, etc…

Create a New Menu ItemOnce the menu item (entrée) is built you will see the Price, Cost, Gross Profit and Food Cost %for the menu item calculated and displayed.

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MPP producescomprehensive“Menu Item DetailCost” reports.

It includes theMenu Price, FoodCost, Gross Profitand also FoodCost % per plate.

You can even addan image of theentrée!

This screen displays all menu items with Price, Cost and Gross Profit. It color-codesentrees that fall outside your pre-set “sweet spot” parameters, making it easy tomake menu changes that improve profitability.

You can import PMIX sales data from your POS system to produce the following reports – this one isthe “Menu Engineering Graphs” report. It lets you know based on popularity and profit for eachentree who is making you money and who is not.

This is the “Theoretical Case Usage Report” it allows users to view the precisenumber of cases for every ingredient that should be consumed by the sales dataprovided.This includes every ingredient regardless of whether they are used in recipes, menuitems or both!!

This is the “Menu Engineering Detail Report”, it utilizes the POS report and givesyou a summary of the Total Sales, Total Food Cost and also Gross Profit by entreefor the sales entire period.