Quick answer: A recipe lists how much of each ingredient a dish uses. Once set, every sale of that dish automatically reduces ingredient stock, so your inventory stays accurate with no manual entry.
Why recipes matter #
Recipes connect sales to stock. Without them you would adjust inventory by hand; with them, selling a dish deducts its ingredients instantly, and low-stock alerts warn you before you run out.
Setting a recipe (step by step) #
- Make sure the ingredients exist first (Masters → Ingredients).
- Open Menu, find the item and open its Recipe.
- Add each ingredient with the quantity used per one dish, and save.
Worked example: Chicken Karahi #
You set the recipe for one Chicken Karahi as 0.75 kg chicken, 0.25 L oil and 0.20 kg tomatoes. Each time a Chicken Karahi is sold, the system deducts exactly those amounts from stock. Sell 10 in a day and chicken stock drops by 7.5 kg automatically. When chicken falls to its alert level, Inventory highlights it to reorder.
Deals and combos #
When a deal or combo is sold, stock is deducted using the recipes of its component items, so bundled sales keep inventory correct too.
Frequently asked questions #
Do I have to set a recipe for every item? #
No, but items without a recipe will not auto-deduct stock. Set recipes for items you want to track by ingredient.
What happens if I run out of an ingredient? #
Stock can go to zero or negative so you still record the sale; the low-stock alert warns you beforehand so you can restock.
Related guides #
- Restaurant Inventory and Stock Management
- Purchases and Suppliers in the Restaurant POS
- How to Create Restaurant Deals and Combos