AU2005292744A1 - Method of analysing recipes and menu items - Google Patents

Description

WO 2006/038820 PCT/NZ2005/000254 METHOD OF ANALYSING RECIPES AND MENU ITEMS FIELD OF THE INVENTION This invention relates to a method of recipe costing and nutrition analysis. 5 More particularly, but not exclusively, the present invention relates to a method of recipe costing and nutrition analysis suitable for use in the food service industry. BACKGROUND 10 Food costing and nutrient/dietary analysis is a potentially complex and time consuming activity. Further, the engaging of specialist consultants to assist in menu creation and the determination of the suitability of a particular recipe for special diets is also potentially expensive. For the analysis to be relevant up-to-date pricing and nutrient values information is 15 extremely important. Attempts have been made in the past to overcome the difficulty of costing recipes using a computer program to calculate a recipe cost. Such a program works by the user inputting ingredient quantities and the program 20 then determines the overall recipe ingredient cost based on ingredient values stored within a database forming part of the program. While a step in the right direction as a practical solution, this approach has the major disadvantage that it is almost always out of date almost from before the program is purchased by a user; as ingredient costs, particularly fresh 25 ingredient costs, are constantly fluctuating - typically on a seasonal cycle. Further, again with fresh ingredients, pricing will vary - often significantly from area to area, region to region. If the user is expected to update the ingredient value database then in all likelihood as much time will be spent on that task as would be spent in undertaking a manual costing. 30 WO 2006/038820 PCT/NZ2005/000254 In any event, costing of a recipe is only part of the task, and a user should desirably also be able establish nutrient quantities and dietary suitability. It is therefore an object of the present invention to provide a method of 5 recipe costing, nutrient analysis and dietary suitability which overcomes the above problems, or which at least provides the public with a useful choice. SUMMARY OF THE INVENTION 10 In its broadest form the present invention provides a method of calculating the cost of the sum of the ingredients used in a recipe, assessing the nutrient content of the said recipe, and determining the suitability of the said recipe for specialist dietary requirements, the said method operating within the context of an on-line, real time, environment. 15 Preferably ingredient cost information is derived and updated within the system by ingredient suppliers thereby providing up to date and regionally accurate cost information. The costing information is available to all users. Because Ingredient pricing is updated directly from suppliers ingredient 20 costings are always up-to-date. The present invention enables a user to keep track of their menu costs and promote items matching special diets and criteria and, for example, enables a food service establishment user to easily analyse their recipes' 25 profitability and nutritional breakdown. Internet based functionality is achieved via users subscribing to a secure web enabled database and application facility. 30 Conveniently the database will have tables for nutrients, suppliers, categories, ingredients, costs, units of measure, recipes, menus, user data WO 2006/038820 PCT/NZ2005/000254 (for example, name and location), yields, recipes, menus, special dietary information (for example the requirements applicable to a gluten free, dairy free, organic etc dietary requirement). A significant feature of the inventive system is that certain ingredients limited to distribution to a specific area or 5 region will only be displayed when that area or region corresponds to the user's location. An advantage of the system is that it simplifies the process of analysing a recipe's ingredient cost price and nutrient composition without the user 10 needing to enter nutrient content and current cost price each time. Desirably the system further comprises nutrient updates from national food information databases. 15 BRIEF DESCRIPTION OF THE DRAWINGS The invention will now be described, by way of example only, with reference to the accompanying drawings in which: Figure 1: Shows a partial browser screenshot of the homepage 20 of a system according to the present invention; Figure 2: Shows a partial screenshot of a user's recipes page from the system of figure 1; 25 Figure 3: Shows a partial screenshot of a page wherein a user can enter a new recipe in the system of figure 1; Figure 4: Shows a partial screenshot of a user's menus page from the system of figure 1; 30 WO 2006/038820 PCT/NZ2005/000254 Figure 5: Shows a partial screenshot of a page wherein a user can create a new menu in the system of figure 1 based on their entered recipes; 5 Figure 6: Shows a partial screenshot of a page of the system of figure 1 wherein a user can search for information about ingredients; Figure 7: Shows a partial screenshot of a user's profile in the 10 system of figure 1; and Figure 8: Shows a partial screenshot of a page in the system of figure 1 wherein special dietary requirements information is detailed. 15 DETAILED DESCRIPTION OF THE INVENTION Referring to the drawings, in its preferred form the invention comprises a web based application. 20 Users sign up as registered users, and thereby gain access to the application, via a form on a public portion of an associated website. Registration information required preferably includes, for example, information such as name, contact details, place of work, requested username, and requested password. 25 Once registered, the user will optimally receive email confirmation of their account details. In addition, the system administrator will also be notified that a new user has been added to the application. Once registered a user can enter the application by logging in, as shown in figure 1. 30 WO 2006/038820 PCT/NZ2005/000254 Access to the operative functions of the application will only be granted once a user has logged in. Users will preferably automatically be able to reset passwords by asking the application to send a new, randomly 5 generated password, to their account's email address. Once logged in, a user can use the application to add a new recipe, edit or remove an existing recipe, view the nutrient/cost analysis of a recipe, optionally see reports which aggregate statistics across all their recipes, 10 and change their personal details (refer Figure 7). The application of the preferred embodiment provides access to an extensive database of ingredient information. Preferably this data is derived from a national nutrition database, so that the user has access to 15 definitive information on the nutrition content of each of their recipes. This information is used by the system to instantly highlight menu items meeting special criteria like GE free, low fat, organic, gluten free, and even kosher (refer Figure 8). This can then be used to promote various menu items to diners (refer Figure 2), allow decisions to be made on menu 20 construction and configuration, or indicate ingredients to change. The application of the preferred embodiment uses a special labelling system for this. 25 The ingredient functionality of the application allows ingredients to be searched for (refer Figure 6), associated nutritional information viewed, preferably including viewed pictorially, ingredient pricing information to be identified, and a list of local suppliers given for the identified ingredient. 30 Optionally the ingredient information can supply unit sizing, so that usage/ wastage assessments can be made if 100% of each unit is not being used WO 2006/038820 PCT/NZ2005/000254 in a recipe. Yield information is preferably also provided, for example to take into account stork and foliage weight in ingredients such as fresh vegetables. This ensures that correct allowance is made when ordering. 5 For common ingredients, such as apples, potatoes etc the application pricing is based on average pricing. For seasonal products the application can advantageously provide a line graph of pricing history, so that the impact of seasonality can be determined. 10 The application of the preferred embodiment also allows custom ingredient information to be entered by a user, letting them enter name, type (dry, vege etc), price, unit size, and nutrient content. In one preferred form the application further provides means whereby a 15 user can request personal consultation assistance. The application of the invention creates a library of recipes unique to each user. The recipes are held securely, and are able to be viewed only by the registered user who entered them. Each recipe added to the application 20 database by a user is stored indefinitely, until removed by the user. The process of recipe entry is simple. Firstly the user is asked to enter a name for the recipe. Optionally, the allows the user to base this new recipe on an existing recipe by this user or on a generic 'quick start' 25 recipe. Next the user enters in the recipe's ingredients. The most problematic part of this is the issue of efficiently selecting the ingredients that form a recipe, as this list is thousands of items in length, however, the searching functionality of the application database simplifies that (refer Figure 3). 30 WO 2006/038820 PCT/NZ2005/000254 Information can be entered by the user about a recipe, including the method of preparation, and a photo. Optionally that information can then be printed and used in the kitchen as a preparation aid. 5 Existing recipes can be managed by adding or removing ingredients - for example to reflect seasonal unavailability of an ingredient or ingredient pricing, changing the order of ingredients in a recipe, scaling of quantities, viewing of total nutritional information, and viewing of special dietary compliance - again to allow for an ingredient to be changed to enable 10 compliance with such a dietary requirement. Further, changes can be made to the measurement units and weights. Desirable application functionality includes the ability to require the application to automatically notify the user when an ingredient in any 15 recipe changes price by over a pre-selected amount - for example 20%, 10% etc. A user can then utilise application tools such as a pricing tier slider bar for each supplier to determine the impact on recipe price based on ingredient purchase quantity. 20 The invention thus provides users an automatic, accurate analysis of their recipes for profitability and nutrients via a service running on a website. The menu functions of the application allow users to collect various of their recipes and formulate a menu (refer Figures 4 and 5). Of particular use for 25 institutions and functions is a function whereby recipes (and number of portions) can be added and a total nutritional value and cost can be accumulated for each (and all) courses. Associated with this functionality is the ability to generate an order/market list for this function/menu.

WO 2006/038820 PCT/NZ2005/000254 Further features of the preferred embodiment include the ability to print menus based on the selected recipes, order laminated recipe cards, and generate order/market lists. 5 Preferably ingredient pricing is supplied directly from industry suppliers from various regions. A user selects the appropriate pricing tier for each supplier relating to the quantities they propose to purchase. Suppliers are not able to add themselves automatically as contributors to 10 the system information database. Instead an administrator creates each supplier's profile from information supplied about issues such as product range, supply quality, supply region etc, and then informs the supplier of their login details. A supplier must contribute their latest pricing information on a regular basis. Preferably this is undertaken via uploading 15 to the application database information in the form of an electronic spreadsheet or the like. However, alternatively the information is entered manually by the system administrator. A supplier can preferably upload information as to changes in ingredient 20 pricing, change food identification for nutritional database, and add a new ingredient. In summary, the user of the preferred embodiment has the option of selecting ingredients and quantities from lists to be added to a recipe 25 which are then stored in a database table for later adjustment or analysis. Preferably the system enables the addition of ingredients and quantities from predefined lists to create recipes and menus which can then be analysed. 30 Users will enter a form where they can add ingredients to a recipe. They then specify a quantity produced and name for the recipe. Users can add WO 2006/038820 PCT/NZ2005/000254 many ingredients to a recipe which is stored in a database remotely. Users can create their own customised ingredients and the associated costs which can be added to the database. Users can then analyse the nutrient quantities and cost of each ingredient and have totals displayed. 5 Users can then create a menu (collection of recipes) using these recipes. This menu will display a nutrient and cost analysis for each ingredient and also a recipe total. The menu will also display the suitability of the recipe for selected special diets. The recipes and menus will be stored in a database which will be administered and maintained remotely. Users can 10 access this and change recipes or menus at their will. Wherein the foregoing description reference has been made to integers or components having known equivalents then such equivalents are herein incorporated as if individually set forth. 15 Accordingly, it will be appreciated that changes may be made to the above described embodiments of the invention without departing from the principles taught herein. 20 Additional advantages of the present invention will become apparent for those skilled in the art after considering the principles in particular form as discussed and illustrated. Thus, it will be understood that the invention is not limited to the particular embodiments described or illustrated, but is intended to cover all alterations or modifications which are within the scope of the 25 appended claims.

Claims (20)

1. A method of calculating the cost of the sum of the ingredients used in a recipe, assessing the nutrient content of the said recipe, and 5 determining the suitability of the said recipe for specialist dietary requirements, the said method operating as an application within the context of an on-line, real time, environment.

2. An on-line, web based application according to the method of 10 claim 1.

3. The application of claim 2 wherein ingredient cost information is derived from independent ingredient suppliers and regularly updated within the application thereby providing up to date and geographical 15 regionally accurate cost information.

4. The application of claim 2 wherein users subscribe to a secure web enabled database and application facility. 20

5. The application of claim 4 wherein the database has data tables for nutrients, suppliers, categories, ingredients, costs, units of measure, recipes, menus, user data, ingredient usability yields, recipes, menus, and special dietary information. 25

6. The application of claim 3 wherein ingredients limited to availability to a specific geographical area or region will only be displayed when that area or region corresponds to the user's registered location.

7. The application of claim 5 wherein the database data table for 30 nutrients is updated from national food information databases. WO 2006/038820 PCT/NZ2005/000254

8. The application of claim 5 wherein ingredient information is available in unit sizing, so that usage/ wastage assessments can be made if 100% of each unit of ingredient is not being used in a recipe. 5

9. The application of claim 8 wherein the usability yield from a unit of ingredient is provided so that accurate ordering requirements can be determined.

10. The application of claim 5 wherein a user can create custom 10 ingredients and enter into the database information relating to the custom ingredient including name, type, price, unit size, and nutrient content.

11. The application of claim 2 wherein a user can create a library of 15 recipes unique to them which are held securely, and are able to be viewed only by the user who entered them.

12. The application of claim 11 wherein each recipe added to their library by a user is preferably stored indefinitely until removed by the user. 20

13. The application of claim 5 further including the feature of an optionally user activated automated notification means to notify the user when an ingredient in any recipe changes price by over a pre selected amount. 25

14. The application of claim 12 wherein a recipe can be adjusted to reflect the desired number of portions and an ingredient purchasing list automatically generated. WO 2006/038820 PCT/NZ2005/000254

15. The application of claim 12 wherein a menu can be built up and total nutritional value and cost information can be accumulated and reviewed for each course. 5

16. The application of claim 15 wherein the ingredient and nutrient content of each recipe is automatically analysed and the suitability of each such recipe for special dietary requirements automatically displayed. 10

17. The application of claim 12 wherein recipes and menus can be printed out.

18. The application of claim 6 wherein each supplier is associated with information as to ingredient range, supply quality, and geographic 15 limits of the region supplied.

19. A method according to claim 1 substantially as herein described or exemplified.

20 20. An application according to claim 2 substantially as herein described or exemplified with reference to the accompanying drawings.