Recipes and ingredients

Products identify sellable menu goods. A recipe belongs to a product and carries a code, revision, effective date, portion yield and approval state. Recipe ingredients specify the ingredient, quantity per yield, unit and waste allowance. Ingredients retain their base unit and allergen declaration.

Ingredient movements record signed consumption and waste with time, unit, source meal line and operation key. Those movements make actual use distinguishable from the recipe requirement. A recipe revision is a preparation basis; it does not itself claim that ingredients were consumed or that the meal was served.

The team uses the order and its linked records as the shared reference. Changes belong to a known actor and the current revision. A status records progress, while the dated record and its evidence explain what happened.

• Named ownership. Admin maintains products and recipes; Kitchen Lead reads the approved basis before preparation.
• Exact scope. Product, recipe code and revision connect required ingredients to the menu item.
• Visible result. The ingredient movement carries its unit, source meal line and operation key for actual use.

Agree who approves a recipe revision, how base units relate to recipe units, and when a new revision becomes effective. Review each ingredient allergen declaration against the menu line before service. Keep consumption and waste as separate signed movements so a change in recipe does not rewrite earlier use.

Suppose a recipe yields several portions of a menu product. The Kitchen Lead checks that the current recipe is approved and effective for the service date, then reads each ingredient quantity on the same yield basis. If an ingredient is inactive or the allergen declaration conflicts with an order line, the team resolves the issue before preparation.

Ask the Kitchen Lead to scale the approved recipe yield to the requested portions, then compare ingredient quantities and units. Record the actual movement against the source meal line. A second movement with the same operation key must be checked against the first before another effect is saved.

• Approved Menu Recipes — Select recipes marked approved and compare their effective dates.
• Active Ingredients — Check active ingredients, base units and allergen declarations.

• See the operating process for the order of actions and decisions.
• Review the data model before importing active records.