Set up ingredients, recipes and suppliers (the basis of food cost)

Overview#

Ingredients, Categories, Recipes and Suppliers are the master data behind stock and food cost. They're shared across your company, so every store uses the same set.

Enter how much of each ingredient a dish uses, and its cost and cost ratio are calculated automatically. An ingredient's unit price is also used for inventory count amounts.

Steps#

1. In Inventory & purchasing → Categories, click Initialize Presets to add 10 categories such as vegetables, meat and seafood. Click Add Category to make your own.
2. In Ingredients, click Add Ingredient and enter the Ingredient Name, Unit and Unit Price. Add Category, Safety Stock, Storage Type and so on as needed, then save.
3. In Recipes, search for and choose a product under Select Product.
4. Click Add Ingredient to pick the ingredients it uses, and enter the Quantity and Waste Rate (%) for each.
5. Check the Total Cost and click Save Recipe.
6. In Suppliers, click Add Supplier and register the Supplier Name, Contact Name, Phone and so on.

How cost is calculated#

• Actual Consumption = quantity × (1 + waste rate ÷ 100)
• Cost = actual consumption × the ingredient's Unit Price
• Cost % = total cost ÷ the product's selling price. In Goods with Recipes, 30% or less is green, up to 40% is yellow and above 40% is red.

Fields#

• Ingredient Name: you can also enter display names per language in the JA, ZH and EN boxes.
• Ingredient Code: your internal item code. You can search by it in Ingredients.
• Unit: choose from g, kg, ml, L, 個, 本, 枚, パック, 箱 and 袋.
• Unit Price: purchase price per unit, used for recipe cost and count amounts.
• Tax Rate: the purchase tax rate (%).
• Safety Stock: stock below this triggers a low-stock alert. 0 means no alert.
• Reorder Quantity, Shelf Life (days) and Storage Type (常温 room temp, 冷蔵 chilled, 冷凍 frozen): recorded as ingredient information.
• Status: disabled ingredients aren't included in new inventory counts.
• For suppliers you can also register Email, Address, Payment Terms, Lead Time (days) and Minimum Order.

FAQ#

• Can each store have its own recipe?: No. There's one recipe per product, shared by all stores.
• Do orders reduce stock by the recipe?: No. Recipes are for cost calculation. Stock changes through Stock and inventory counts. → Check stock and record movements
• What happens when I change a unit price?: Recipe cost and cost % are recalculated with the current price. You can also track purchase price changes in Insights → Ingredient Cost. → Cost & FL
• I can't delete a category: Categories that still contain ingredients can't be deleted. Move those ingredients to another category first.
• What if I click Initialize Presets twice?: Categories with the same name are not added again.