Editing an ingredient

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Every row in your ingredient list opens here. You set what it is called, who sells it to you, and what it costs.

The rule

A number lives in one place. Change the cost here and every recipe that uses it changes on its own. The same number kept in two places is a bug.

Name and kind. The name, the level (L1 you buy, L2 you make, L3 you sell whole), the category and the supplier’s own product code.
Units. You buy in one unit and cook in another. Write 1 bottle = 750 ml once and nobody does that sum again.
Cost. The last price you paid, the list price, and the yield percentage. A beef shoulder is about 94% usable after trim, so the trim is not free.
Supplier. Open the Suppliers tab, find another approved product and press Set as preferred. The cost is worked out again from that supplier’s pack size.

One cost edit moves everything above it. Recipes change, preps made from them change, and the margin on your menu changes. You never edit those by hand.
Set the unit when you make the row and leave it. Old numbers do not change themselves.
The History tab shows every change: the old value, the new value, who did it and when. Look here first when a number surprises you.
Two rows for the same thing? Use Merge, not archive. It moves every recipe and supplier link onto the row you keep.
Stock and par boxes are hidden. This venue costs its pantry, it does not count it.