Items: Ingredients tab
Give a dish its recipe on the Ingredients tab, so every sale takes its raw materials off the shelf. The ingredient, how much one dish uses, the unit, wastage and a note.
On this page
A dish cooked to order is not counted on a shelf. What it is made of is: rice, chicken, coconut milk. The Ingredients tab is the dish's recipe: what one of it uses. Every time the dish is sold, those amounts come off the outlet's shelf.
Leave it empty and the dish is sold without touching stock. Most restaurants start that way, and add recipes later.
Before you start
- You need Items, Edit in your back office access group.
- The tab is there only while your plan has Stock.
- Each ingredient is an item of its own, of type Raw material, with its unit. Make them first. See Add a raw material.
Open the tab
- In the menu, under MASTERS, click Menu, then Items.
- Click the dish's code.
- Click the Ingredients tab.
The tab, part by part
| Ingredient2 | Uses3 | Unit4 | Wastage %5 | Note6 | |
|---|---|---|---|---|---|
| RAW-RICE — Rice (raw) · Takes 0.165 KG off the shelf, 10% wastage included.7 | 0.15 | KG — Kilogram ▾ | 10 | Remove8 | |
| RAW-CHKN — Chicken leg | 1 | its own unit ▾ | Marinated | Remove | |
| SMB01 — Sambal (jar) · stock item, also sold | 0.05 | its own unit ▾ | Remove |
- Ingredients: the item's last tab.
- Ingredient: type part of a code or a name in Search by code or name, then pick from the list. Enter takes the first match. Only items counted on a shelf are offered: raw materials, and items that track stock (marked stock item, also sold). Never the dish itself, and never a set.
- Uses: how much one of this dish uses, such as 0.15 kilo of rice. Needed, and more than 0.
- Unit: the unit Uses is in. its own unit is the ingredient's own unit.
- Wastage %: the share lost in preparing it, from 0 to 100. It is added to what comes off the shelf. Empty is 0.
- Note: a note for yourself, such as how it is prepared.
- The line under the ingredient: what one sale really takes off: Takes 0.165 KG off the shelf, 10% wastage included. Uses × (1 + wastage ÷ 100).
- Remove: takes the line away.
- Add an ingredient: adds an empty line. A line left with no ingredient is not saved.
- The rule: an ingredient is an ordinary item of type Raw material, never shown on the POS.
With no line yet, the tab says This dish takes nothing off the shelf yet. Add an ingredient and every sale will deduct it. Leave it empty and the dish is sold without touching stock.
Give a dish its recipe
- Press Add an ingredient.
- In the new line's box, type rice, and pick RAW-RICE — Rice (raw).
- Type what one dish uses in Uses: 0.15. Choose the Unit if it is not the ingredient's own.
- Type a Wastage % if some is lost in preparing it: 10.
- Read the line under it: Takes 0.165 KG off the shelf, 10% wastage included.
- Repeat for each ingredient.
- Click Save.
From then on, every sale of the dish takes the amounts off the shelf of the outlet that sold it. See the stock in Stock, Store Room, and what was used in Reports, Other Reports, Stock.
A dish that tracks stock itself
A can of drink, or a jar of sambal sold as it is, is counted on the shelf in its own right: its Track stock is ticked on the General tab. A sale then takes the dish off, not its ingredients. The tab says so in amber:
This dish is counted in stock in its own right, so a sale deducts THE DISH, not the ingredients below. Untick "Track stock" beside the Type on the General tab if you want the ingredients to come off instead.
A set meal's ingredients
On a set meal the tab is grey, and says A set takes the ingredients of the dishes inside it. Set them on each dish. Each dish chosen in the set takes its own ingredients off when the set is sold. Give the recipes to those dishes.