Ingredients, production, wastage, quality & cost
Connect recipes, receiving, preparation, wastage, expenses and reports while preserving unknowns.
On this page · Jump to a section
Before you begin
Reviewed recipes/base units plus real receiving costs, branches, lots and shop-defined quality reviewers.
Where to go
Products / Purchase / Wastage / Operations / Reports
Visible menus may vary with language, permissions, app version and shop configuration.Follow these steps
- Pin the recipe and SOP used for preparation/production. Verify batch yield and ingredient units; do not edit today's recipe to rewrite old-sale cost.
- Receive ingredients with PO/lot evidence, actual quantity and cost. Keep usable, held, wasted and in-transit quantities distinct.
- When the workflow is enabled, record production and wastage against actual lots; do not dispose the same yield variance twice.
- Record expenses/input VAT separately from receiving. In Reports/cost reconciliation, review sales, evidenced cost, reviewed expenses and every unknown.
- Use menu/cost analysis as decision support only. A human reviews evidence before changing recipe, price, purchasing or releasing held lots.
How to verify success
A sold unit traces to recipe/lot/cost, wastage is not duplicated and missing cost remains unknown rather than zero.
Limits & things to check
Checklist approval or lot release is a human evidence-based decision, not automatic safety certification; report profit is not a tax filing.
Ready to try it in your shop
Lessons are free to read. Actual operations require sign-in and the appropriate permission. Use test data for training.