Products and recipes

The product record holds the sellable item, its code, base unit and standard price. A recipe connects to a product and carries a recipe code, effective date, revision number, portion yield and approval state. Each recipe ingredient states the quantity and unit required for that yield, plus a waste allowance. This structure lets the kitchen compare a requested number of portions with the approved preparation basis instead of guessing from a free-text menu item.

A recipe version is significant once an order is accepted for preparation. The kitchen needs the revision that was approved for the work, even if a later version becomes effective. Keep the product’s current active state separate from the historical recipe and order line that explain what was prepared on a past service.

• Menu item. Products identify the sellable item, base unit, standard price and active state used at order entry.
• Recipe header. menu recipes identify the product, approved revision, effective date and portion yield.
• Ingredient lines. recipe ingredients name the ingredient, required quantity, unit and waste allowance for the recipe yield.

The kitchen lead uses these records to check whether the order’s requested portions have a valid preparation basis. Inventory Steward maintains ingredient definitions and the recipe quantities. Service Manager makes sure order acceptance considers the available menu and the guest-facing allergen declarations.

Agree the product code policy, base units and the unit used on each recipe ingredient. A quantity per yield makes sense only with the recipe’s portion yield and its own unit. The team should define who can approve a recipe revision, when its effective date takes effect and how a released order keeps the version it relied on. Review a recipe change against already accepted work before making it the current basis.

Allergen declarations require an explicit handoff from ingredient master to order line. A declaration on an ingredient is a record of the ingredient, while the line’s declaration tells staff what was presented for that request. Confirm how the kitchen checks both when a substitution or revised recipe is considered.

A venue updates a popular menu product before the next service. Inventory Steward creates a new recipe revision with a changed ingredient quantity and later effective date. Kitchen Lead checks the portion yield and units, and the reviewer marks the revision approved. The team then receives an order for the item. Service Manager confirms the active product and serving time. At preparation, Kitchen Lead follows the approved recipe revision applicable to that work and records the actual prepared time on the meal line and the ingredient quantities in signed movements.

If the order was accepted before the recipe change, do not let the new ingredient quantity silently rewrite the historical preparation basis. Compare the order line, recipe revision and ingredient movements when investigating a discrepancy. The date, code and revision should make the difference understandable without relying on someone’s memory.

• Active Menu Products — Sellable items available for order entry, with code and standard price.
• Approved Menu Recipes — Dated approved recipe versions beside their products and yields.

Read recipe to preparation for the version and quantity handoff, then order to service for its effect on acceptance.