New EZchef Software Features
1. One Click
Inventory "Find &
2. One Click
Menu Item and Sub Recipe "Duplicate" button
"Price History" report
User defined "Price Change Alert"
5. Link to
"Online Conversion Tool" for Weight-to-Volume item conversions
Backup button (Date and Time stamped)
Prepared Food Items in your Physical Inventory Counts
1. Find & Replace
Do you want to replace an
existing inventory item in all the menu items and sub recipes that
currently use that linked item? Whether it's a permanent or
temporary replacement, it's now simple to substitute inventory items
without manually replacing each item in every template where it's
presently linked. Simply select the
current item from the drop down window, and then select the
replacement item from the window below. EZchef will do the rest, and display the number of times the replacement has been made.
Duplicate Existing Menu Items and Sub Recipes
With the new "Duplicate
Recipe" button you can save time, and easily create a copy of
any existing menu item or sub-recipe. After creating the copy simply
rename the new recipe, and modify it as you like.
3. Inventory Item Price History
Now you can easily track historic price changes
for all your food and beverage items. Whether you want to track a
single item or all items, the process is as EZ as indicated below.
Select a Single Item or
Display All Items…
Single Item Price History…
or Display the Price
History of All Items...
4. Inventory Item Price Alert
Price Change Alert (% Increase or Decrease) to display a message
whenever you manually update your inventory prices. The default
setting is 10% but you can set to any number you like.
Default is set, the message below will be displayed anytime the new
price increases or decreases by the set amount.
Link to Online Tool for Weight-to-Volume inventory item
Conversion Tool is adequate for most of your recipe and inventory
unit conversions, we now provide an easy online link to a conversion
tool for products that you purchase by weight but typically call for
in a volume measure. Since the density of each product varies, this
type of conversion relies on a data base of common food products.
For example, you may buy granulated sugar by the pound (weight), but
call for it in you recipes by the tablespoon or cup (volume). Use
this link to easily make this type of conversion..
Backup Your EZchef File
I see many users simply SAVE
their file after a working session with the program. This is not a
recommended practice as it fails to create a backup of the data in
the event that the file becomes corrupted or more typically, the
user wants or needs to go back to a previous version.
The SAVE AS is a better alternative,
especially when you append the file name with
the current date (e.g. EZchef Nov 5 2014.xlsm. Then, if there is a problem with current file, the
user can always go back to the last file that was used.
Even better is a backup feature, that
when clicked, creates a copy of the file without you having to leave
the current program file. From the EZchef Main Menu you can now simply click on
the BACKUP feature, and EZchef will create a Date and Time "stamped"
copy of your file. It will save the backup file to the same directory that
your program file is located.
6. Include Prepared Food Items
in your Physical Inventory Counts
This is a feature that was
created in response to customer requests. Many restaurants want to
be able to include prepared food items (often referred to as "food
in process") in their regular inventory counts. This food often
represent a significant cost, and not including it in the inventory
counts may result in your Cost of Sales calculations not being
To be clear, Prepared Food is represented by
your Sub Recipes. These are items that are not sold as costed in the
program, but are typically components of Menu Items, or even of other
To use the new feature simply click on the
Update Prepared Food Costs button prior to taking your
printing your inventory count sheets.
The first time you do this the following
message will be displayed...
Click the Edit Inventory Categories button and
replace one of the "editable" categories with the name Prepared
Food. Then make sure to click the "Apply Names" button as
EZchef will add each Sub Recipe name, and
current "Batch" Cost, to the newly created Prepared Foods inventory
section of the program. It will also "append" the name by adding
"-INV" to each name. You will still need to assign an Inventory
Count Unit (and Conversion) to each item based on the way you want
to count it.
DO NOT use the Prepared Foods section of the
program for linking your Sub Recipes to Menu Items or other Sub
Recipes. This new section is to be used exclusively for taking period
ending inventory counts.