Master Cook Recipe Analytics and Meal Planning.

Today, I am going to give a short introduction to master cook software. This will be a brief prep for tomorrows webinar covering most of the features of this program. I have endorsed this product for over 25 years, even before it was a full fledged recipe management program. I like it for several reasons, it’s affordable, functional and intuitive. If you would like me to send you the referral link for tomorrows webinar, email me today. To keep it short and sweet, I will discuss the three main aspects of master cook today.


Users have three options when it comes to inserting recipes into their MasterCook cookbooks. The first option is to add their own tried and true recipes. The second option is to search through MasterCook’s recipe archive. Searching for recipes within the archive can be as simple as looking for one within a particular cuisine, or as refined as searching for a recipe that contains less than 1 gram of fat per serving. Lastly, users may choose to import recipes from the web, whether from their favorite food blog, magazine, etc. Recipes from all three platforms can be compiled into every cookbook, providing a wide variety of recipes to choose from for any occasion. All three options can be found in the menu bar, located on the far right corner of the screen. Here is a video introduction;


Let’s assume you are creating your own recipe, which chefs and cooks often do. To be honest, I sort of work in reverese. I will jot down the components of a dish I am experimenting with, and when I’m happy with it, and have a solid framework, I will input it. Within the recipe window there is so much you can do, it really just depends how much information you need/want to provide. Another brief video;


The food cost analysis is the first step in creating a restaurant budget, and its value cannot be understated. The vast majority of restaurants that fail are the result of not having an intimate understanding of the costs associated with running the restaurant. Created properly, a food cost analysis can act as an ongoing tool to monitor your business costs so you can charge your guest appropriately to ensure you hit your profit margins.

Creating a food cost analysis is similar to most other business cost of goods sold (COGS) budgets. However, foodservice requires a bit more digging to find certain numbers, so we are going to break it down for you step by step. I hope it goes without saying that everything we are doing here is done on a computer; pen and paper will take 1000 times longer to complete this process. Another short video on this topic;


There is much more to mastercook including nutritional analysis, meal & menu planning, 1000’s of professional recipes and more. My webinar tomorrow will be a walkthrough of the “getting started” process. Every chef needs to be using a tool like this, and I wouldn’t have much faith in one that doesn’t. Have a look around online, you will not find a better product at 10 times the price. Cheers, and I hope to see you tomorrow!