Recipes

A recipe says three things. These ingredients go in. This much comes out. It costs this much to make. Every dish, every sauce and every prep has one.

The rule

A recipe always makes an ingredient row. Carbonara on your menu points at the Carbonara row, and that row is made by the Carbonara recipe. That chain is what carries the cost from the pancetta to the menu.

How it works

1. Give the recipe a name and a category. Ragù di vitello, in Sauces.
2. Set the yield: how much it makes. 3.2 kg of ragù. 1 portion of cacio e pepe.
3. Add the ingredients, each with a quantity. You can set a yield percentage on a line when part of it is trim. You can also lock a line to one supplier’s product.
4. The cost appears as you type. It is never typed by hand.
5. Save. The row the recipe makes is created for you if you did not pick one.

Good to know

• Mark a recipe batched when you make it ahead of service, like dough or stock. Leave it off when you cook it to order.
• A batched recipe gets a row in your ingredient list. A cooked-to-order recipe does not, because it never sits on a shelf.
• Change one ingredient price and every recipe using it is costed again. A prep inside a dish carries its new cost up too.
• Add a selling price and the list shows your margin.
• Making a batch and taking it into stock is switched off. Only the costing runs.

Related features

• Cost and margin on a menu item — what a dish leaves you
• Editing an ingredient — where each line’s cost comes from
• Splitting an ingredient — one thing that becomes several