Learn about Galley's Data Structure and how Galley helps you keep your food data clean.
Food data is the information that relates to and is required for food production at your business. Everything from the records detailing the items you purchase from your vendors -- to the measurements of food waste leftover from cooking -- to the Chef's Notes included in your recipes is an example of "food data".
Your food data can exist in many different formats, but Galley is structured to make the most of your food data by cleaning it up and consolidating it.
The cleaner you keep your food data, the more accurate the insights into your business metrics you'll enjoy.
Recipes are at the core of the kitchen, so they're at the core of Galley's data structure. It all starts with recipes, which are combinations of ingredients and sub-recipes. (Collectively, ingredients and sub-recipes are called "Components" in Galley.)
Recipes describe what and how much of an ingredient goes into a recipe. Recipes also describe a recipe's nutritional values and production cost.
Ingredients are the root of recipes. The ingredients that you use and the vendors from which you purchase them are direct contributors to the food data seen in recipes.
Each ingredient has its raw (before any cooking happens) Nutrition Values (from the USDA) and Cost (from association with Vendor Items). Both the cost and nutritional value travel up the tree when an ingredient is used in a recipe, and contribute to the calculated totals for both values.
Menus serve as central location for viewing and exporting food data, and are the 'gateway' to advanced workflows within Galley. Advanced workflows allow you to manage Inventory, Production, Cycle Counts, Purchasing, Reporting, Sales Data, and more.
Understanding Galley's data structure will enable you to leverage Galley's strengths, and to keep your food data clean.