Menus and ingredients

A sellable product has a SKU, name, base unit and standard price. A menu recipe links to that product through a recipe code, revision, effective date and portion yield. Each recipe yield identifies an ingredient, required quantity, unit and waste allowance. Ingredient records hold base units and allergen declarations. Together these records give the kitchen a concrete basis for the portions on an accepted event order.

• Choose an active product. The coordinator uses the sellable item and its price when preparing an order line.
• Check the approved yield. Kitchen Lead reads the recipe revision, ingredient quantities and allergen declarations before release.
• Explain stock use. Signed ingredient movements distinguish consumption from waste for the source work.

The Kitchen Lead checks that the chosen product and ingredients are active, that the recipe revision is approved, and that allergen declarations match the event lines. The approved recipe revision is frozen when work is released to the kitchen. That is the key handoff: a later recipe edit must not silently change the quantities or declarations used for already prepared portions. Ingredient movements record signed consumption and waste separately, with a source meal line and operation key.

Decide who maintains product prices, recipe revisions and ingredient allergen declarations. Agree when a recipe becomes approved and how its yield is checked against ordered portions. Use consistent ingredient units, and preserve the approved revision used for released kitchen work. Define who records a waste movement and how its source line and operation key are identified.

For a plated meal, the coordinator selects the menu item and planned portions. The Kitchen Lead checks the approved yield and ingredient units before release. If the recipe yields a different number of portions than the order needs, the team computes the required ingredient quantity from the actual yield rather than copying a standard pack count. A later waste movement explains lost ingredients, while served portions continue to describe what guests received.

A new recipe revision can serve future work while the earlier approved revision remains the basis for portions already prepared. When an ingredient is wasted, its signed movement explains stock use; it does not increase the guest service quantity. The kitchen can compare the recipe yield with the actual order before calculating the required ingredient quantities.

• Approved Event Menus — Effective recipe revisions with their products and portion yields.
• Active Ingredients — Usable ingredients with base units and allergen declarations.

Follow the process and review roles and permissions before a live handoff.