NerveTài liệu

Kho

Recipes

What a dish is made of, priced at what its ingredients cost today rather than what they cost when you wrote it down.

Cập nhật lần cuối

Who this is for: Storekeeper, Manager, Owner — the screen requires inventory.recipe.manage. Where: Inventory → Recipes

A recipe says what one thing you sell is made of, in stock items and base units. It does two jobs: it prices the dish at what its ingredients cost today, and it lets you take a night's production out of stock in one action rather than ingredient by ingredient.

Write a recipe#

  1. Select New recipe.
  2. Type the Name — the dish or the batch, as the kitchen calls it.
  3. Set the Yield qty — how many portions the quantities below produce.
  4. Set the Yield unit, if portion is not the word your house uses.
  5. Pick the first ingredient under Item.
  6. Type its quantity in base units — 18 g, not "one scoop".
  7. Select Add ingredient for each further item.
  8. Select Create recipe.

The recipe lists with its yield, its ingredients, and two costs: per portion and total.

Two recipes: Cold brew batch, yields 10 portion, 400 × Arabica coffee beans and 1000 × Fresh milk, at US$2.20/portion and US$22.00 total; and House latte, yields 1 portion, 18 × Arabica coffee beans and 200 × Fresh milk, at US$2.54/portion

The same two ingredients, costed twice. The batch is cheaper per portion because it uses proportionally less milk — which is the kind of thing this screen exists to make visible.

Quan trọng

Ingredient quantities are base units, and they are whole numbers. There is no decimal and no unit picker: an item whose base unit is each cannot carry half of one, and an item whose base unit is bag cannot carry 18 g. If a recipe cannot be expressed, the item's base unit is too coarse — see stores and items.

Set the yield to what you actually make in one go. A recipe that yields 10 portions and is issued once takes ten portions' worth of stock, which is usually what a kitchen means by "a batch".

How a recipe is costed#

Each ingredient is priced at the item's current weighted-average cost across every store at this property, and the costs are added up:

  • 18 g of coffee at US$0.03 a gram = US$0.54
  • 200 ml of milk at US$0.01 a millilitre = US$2.00
  • Total US$2.54, and with a yield of 1, US$2.54 per portion.

Two consequences follow, and both are the point:

  • The cost moves when your buying moves. Receive coffee at a higher price and every recipe using it reprices itself the next time the screen loads. Nothing is stored; the figure is worked out on the spot.
  • An ingredient you hold none of costs nothing. An item with no stock on hand has no average to take, so it contributes zero — a recipe of ingredients you have not bought yet shows a total of 0. That is a signal to receive stock, not a cheap dish.

Per-portion cost is the total divided by the yield, rounded down to the currency's smallest unit.

What a recipe is not#

  • It is not a price. Nothing here sets what the dish sells for. Menu prices live in Point of Sale; a recipe tells you what the plate costs you, which is the other half of a margin.
  • It is not nested. A recipe's ingredients are stock items only — you cannot use one recipe as an ingredient of another, so a sauce made in bulk is modelled as its own recipe issued to the kitchen, not as a component.
  • It is not editable. There is no edit form: to change quantities, write the corrected recipe as a new one. Recipes can be deactivated through the API, but the screen offers no archive button, so a superseded recipe stays in the list and in the issue picker.

What's next#