Handlemenu engineering
Everything you need to optimize your menu engineering: step-by-step guides, thematic articles, the best softwares and other resources.
Discover the Melba application to make the most of your recipes!
Comment optimiser la gestion de sa connaissance recette grâce aux fiches techniques ?
Dans le milieu de la restauration, la fiche technique de recette ou fiche technique de cuisine est un indispensable. Ce document permet de structurer la connaissance à disposition du chef et de calculer la rentabilité des plats. Elle permet également d'avoir de nombreux bénéfices opérationnels : production, stocks, achats, ventes...
Les étapes d'une bonne exploitation des fiches techniques de recette
⏩ Découvrez notre guide relatif aux fiches techniques de cuisine
Structure and standardize your knowledge
Easily compose your recipe database to structure and standardize your knowledge
Standardize information to avoid errors and share a clear repository
Benefit from the most complete and realistic model on the market: personalized units, sub-recipes, variations in weight, losses, purchases and sales information, comments, production steps with links and images, etc.
Train your colleagues faster with a recipe book
Protect yourself from turnover by keeping your business knowledge in a tool that belongs to you
Structure and standardize your knowledge
Easily compose your recipe database to structure and standardize your knowledge
Standardize information to avoid errors and share a clear repository
Train your colleagues faster with a recipe book
Enrich recipe information and leverage it elsewhere
Obtain nutritional information directly from CIQUAL's public source and save on time-consuming data entry
Sort your revenues by ascendent margins and identify the ones that make you lose money
Easily reprocess your data from templates, recipes, sub-recipes, production, purchases and sales
Calculate your food cost and optimize your ratios
Calculate food cost and optimize ratios using structured recipes
Take into account weight variations to have reliable calculations
Sort your revenues by ascendent margins and identify the ones that make you lose money
Get into the details: wrong proportions, high food costs, prices too low, quantities too large