Menu and recipes

Products hold the menu identity, unit and standard dollar price used when Order Taker checks a stop order. A product can be active or inactive. Inventory Manager keeps that status current so an older item is not mistaken for a current option. The order line retains its own menu item, portions, price and allergen declaration. That line is the customer’s committed scope even when the product master changes later.

A recipe belongs to a product and has a code, revision, effective date, yield and approval state. Its ingredient lines specify quantity per yield, unit and waste allowance. Ingredients carry their own base unit and allergen declaration. Kitchen Lead can use this context before preparation and keep the approved revision fixed for the order being worked. A later recipe change belongs to a later decision, rather than silently changing work already released.

• Product. Inventory Manager maintains the active sellable menu items and their standard prices.
• Recipe. The kitchen uses an approved revision with an effective date and portion yield.
• Ingredient. Ingredient quantities and allergen declarations inform preparation and movement records.

Agree how the team names products and recipes, who approves recipe revisions, and when a revised recipe becomes effective. Check units across ingredients and recipe lines before using quantities for a shift. Agree how the allergen declaration is reviewed when an order line is accepted. The product list and the prepared order lines should tell the same story about what was sold and served.

For a recurring lunch item, Inventory Manager confirms the product is active, its recipe revision is approved, and each ingredient line has the correct quantity and unit. Order Taker checks the item and allergen details while accepting the order. Kitchen Lead then prepares against the approved revision. If an ingredient is wasted, the movement record captures that signed quantity separately from the served portions.

Use an active product with an approved recipe and a declared allergen. Rehearse an order that should be accepted and another whose requested item or portion scope cannot be served. Change the recipe after the first order has been released and verify the kitchen still knows which revision applied to the first preparation. Check that consumption and waste are recorded with the correct ingredient and unit.

• Active Menu Items — Review sellable items and their current standard prices.
• Approved Menu Recipes — Check the recipe revision and yield available to the kitchen.
• Active Ingredients — Review ingredient units and allergen declarations.

Follow kitchen preparation and review the data model.