Menu and recipes

Menu Manager maintains sellable products with a code, unit, standard price and active state. Ingredient records carry their base unit and allergen declaration. A recipe connects a product to its approved revision, effective date and portion yield; its ingredient lines state quantity per yield, unit and waste allowance. Together these records give the kitchen a defined basis for preparing an accepted line.

A product’s active state and a recipe’s approval state answer different questions. The first says whether the item is offered. The second says which formula the kitchen may use. When a recipe changes, Kitchen Lead needs the revision selected for the accepted order, rather than silently taking whatever recipe is newest on the day of preparation.

• Sellable menu. Menu Manager maintains product names, codes, units and standard prices.
• Recipe basis. Approved recipe revisions connect a product to its effective preparation yield.
• Ingredient detail. Ingredient quantities and allergen declarations inform feasibility and kitchen work.

For example, a service order line may request several portions of a sandwich. Service Lead checks the product and allergen information before acceptance. Kitchen Lead prepares the line using the applicable approved recipe revision. Ingredient movements then record actual signed use or waste with the originating meal line and operation key. A waste movement must not be presented as another served portion.

Agree the unit conventions for products and ingredients before loading the menu. Check that recipe quantities refer to the stated yield and that waste allowance is understood by the kitchen. Decide who reviews a recipe revision and when its effective date takes effect. Keep a clear practice for retiring an item so open orders retain their accepted description and history.

Service Lead and Menu Manager should rehearse allergen checks on a representative order. The order line can retain its allergen declaration, while the ingredient and product records supply the current preparation context. If a line needs a substitution, the team should review the accepted scope rather than changing an executed line without a trace.

Choose an active menu item with an approved recipe and ingredients. Build a draft order line with a portion count and compare the requested item, allergen declaration and price to the menu record. Accept the order only after its feasibility check. Kitchen Lead then sees the accepted line and prepares from the selected revision. Record actual preparation time and any ingredient movement using the source line. Check that a later recipe edit does not alter the earlier order’s understood basis.

Repeat with an inactive item or an unapproved recipe. The team must resolve the menu basis before treating the requested portions as ready for service.

• Active Menu Items — Review what can be offered with its unit and standard price.
• Approved Menu Recipes — Find the effective reviewed formula for preparation.
• Active Ingredients — Check ingredient units and allergen declarations.

Use plan the stop and menu to prepare the offering and prepare and serve to follow actual kitchen use.