Recipes: Building the “Truth” Behind Costing and Inventory Usage

What this area is for

Recipes define what ingredients are required to make a product and power:

• Accurate costing
• Ingredient requirement checks
• Inventory deduction when producing products

Where to find it

Main menu → Recipes

What matters in recipes (and why)

• Correct ingredient list: Drives requirements and costing.
• Units and conversions: Small unit errors create big cost errors.
• Mapping to real inventory items: If a recipe ingredient isn’t mapped, the system can’t reliably track it.

Common workflows

A) Create or edit a recipe

1. Add the recipe basics (name, yield, etc.).
2. Add ingredients with quantities and units.
3. Save.

B) Finish/Polish recipe mapping (especially after import)

If a recipe was imported, it may need mapping:

1. Open the “finish/polish” flow.
2. Map each recipe ingredient to an inventory item.
3. Confirm any costing details (like grams per teaspoon when needed).
4. Save and mark finished.

Tips / common gotchas

• If ingredient requirements look wrong in production, it’s almost always a recipe mapping or unit issue.
• If you care about accurate costing for volume-based recipes, keep grams-per-teaspoon up to date (see Supplies).