In what order to load your data into Recipok
All plans
The recommended order for getting Recipok up and running, week by week, and the dependencies the application imposes.
What it is for
Recipok is a single circuit: the ingredient you create is the one that works out the recipe cost, prints the label, underpins the HACCP plan and leaves a trace when the product goes out. That is why the order matters: never load something that depends on something else that doesn’t exist yet.
This article sums up the recommended loading order, week by week, and the dependencies the application imposes. For the details of each step, with checklists, see the implementation guide.
Before you start
- Have to hand your list of suppliers, your recent delivery notes and invoices, the technical sheets of your raw materials and your recipes, in whatever format (Excel, PDF, photos of your notebook).
- Decide who will be the owner of the account (the owner of the business) and who else will log in.
- If you are coming from other software, note down the current number of your delivery notes, goods-in and lots: you will continue the series.
The order, week by week
A guide timetable for a medium-sized bakery on the Integral plan. If your plan doesn’t include stock or sales, skip those parts.
Account and plan · Configuration · Extensions · Users · Locations and warehouses · Fixed costs · Price lists · Suppliers
Ingredients with allergens and nutrition · Sub-recipes (biscuit base, cream) · Recipes for sale · Selling price · Technical sheets and labels
Opening stock by lot · Goods-in · First production orders · Lot labels
Customers and orders · Dispatches · Daily HACCP records · HACCP plan · Traceability drill
Foundations
Complete your business details in Configuration: logo, legal name, food business registration number, document numbering and lot naming. In Extensions, switch on what you are going to use (HACCP plan, Menus, Subproducts). Add your team in Users, create the locations and warehouses, enter your fixed and staff costs and, finally, your suppliers.
Recipe book
Create or import your ingredients with their price, purchase format, allergens and nutrition information. Then create the sub-recipes first (doughs, creams, bases) and then the products that use them. Fill in the handling time and the selling price, and print your first technical sheets and labels.
Warehouse and bakery
Load your opening stock by lot, record goods-in (you can scan the delivery note) and launch your first real production orders, deducting lots. Set up the board for the operators and the lot labels.
Sales and food safety
Create customers with their price list, and make orders and dispatches with lots. Set the frequency of the HACCP records and start the daily records. Write the HACCP plan from your recipes and run a traceability drill.
HACCP records are available from day one if your plan includes them. In Extensions you only switch on the HACCP plan and the other optional modules.
Dependencies the application imposes
| Before… | …you need | Why |
|---|---|---|
| The first goods-in or order | Locations marked as a warehouse | Only those appear in the warehouse selector. |
| Importing ingredients | Your suppliers | The import only links a supplier that already exists with the same name. |
| A recipe for sale | Its sub-recipes | The cheesecake needs the biscuit base to exist so it can use it as an ingredient. |
| Trusting your recipe costing | Fixed costs, hours and wages | Without them, the cost only includes ingredients. |
| The HACCP plan | Your recipe book loaded | The plan is written from your recipes. |
Tips
- Delete the sample ingredients before importing your own (Delete all unused).
- One ingredient, several suppliers: don’t duplicate the flour for every supplier who delivers it.
- Produce early: the first real production order with a lot and a label reveals what is missing better than any review.
- Track your progress: if you open the implementation guide while logged in, its checklist is saved per business and Recipok ticks off the points you have already done.