I have started some catering work and am interested if anyone can share any information regarding a couple of topics which I am interested in making more efficient. So far, I have used Excel to upscale recipes and to calculate costs. I have just input my first recipe using MasterCook and see that it seems to work well for upscaling recipes.
I have read a bit here on this thread: http://www.cheftalk.com/forum/thread/58695/best-catering-software
What I am interested in is whether or not there are utilities which someone can recommend using for determining weight/volume needed for purchases for menu planning. For example, if a recipe which yields 4 servings calls for 1/2 C of shredded carrots and I need to scale the recipe for 125 servings, how do I determine how many pounds of carrots I need to purchase to yield appropriately?
I have used http://www.onlineconversion.com/weight_volume_cooking.htm and http://nutritiondata.self.com/ thusfar.
As far as calculating costs, it seems that the costs would need to be input manually for most software I have seen. As well, produce is constantly fluctuating with market prices, so I am wondering if it is worth the effort to maintain such a database. Any input is greatly appreciated.
Edited by jpofsiny - 4/25/11 at 9:38pm