Ingredients — overview

Every ingredient you buy and every prep your cooks make lives here as one row. Each row carries a cost. That cost is where the price of a dish comes from.

The rule

This list is about cost, not about how many you have. It does not count your stock today. It tells you what each thing costs you.

How it works

1. Each row has a level. L1 is a thing you buy, like flour or beef. L2 is a thing you make, like dough or stock. L3 is a thing you sell whole, like a bottle of wine.
2. A row gets its cost from a supplier. You approve a product in the Suppliers area and the row is made for you, already costed.
3. A prep row is made for you when you save a recipe and mark it batched.
4. The list shows the cost per unit, the supplier and the storage place for every row. You can filter by category, by supplier or by storage.
5. Change a cost in one place and every recipe above it changes too. You do not open those pages.

Good to know

• Dishes cooked to order are not on this list. A carbonara does not sit on a shelf. Its recipe does the costing instead.
• You count in one unit and cook in another. A bottle holds 750 ml. You write that once and nobody does the sum again.
• Stock numbers, par levels and counting are switched off. Ask support when your venue is ready to count.
• A row with no supplier and no recipe stays hidden. See What shows in the list.

Related features

• Editing an ingredient — the page for one row
• Recipes — how ingredients become the cost of a dish
• Suppliers — where the prices come from