Menu and Recipes

Products identifies sellable items and their standard price. Menu recipes ties a product to an effective recipe revision, a portion yield and an approval state. Recipe ingredients records the ingredient quantity and unit required for that yield. Ingredients carries the base unit and allergen declaration the kitchen needs when checking a meal.

• Maintain sellable items. Admin keeps product availability and standard prices current before Order Owner accepts new work.
• Approve a recipe revision. Kitchen Lead checks its effective date, portion yield and ingredient quantities before preparation.
• Trace consumption. Signed ingredient movements identify the source meal line and separate waste from what reached service.

Agree who maintains item availability, who approves recipe revisions, and when a revision becomes effective. The kitchen must freeze the approved revision used for an accepted meal instead of silently switching to a later formula. Compare each recipe ingredient unit with its base unit before using quantities for preparation.

Kitchen Lead should identify the effective approved recipe when an order is accepted and retain that choice with its preparation evidence. A later recipe edit must not silently change earlier kitchen work. Order Owner needs a clear way to remove an inactive product from new orders.

Use one active item with an approved recipe and a later revision. Accept an order using the currently applicable recipe, then update the later recipe. The kitchen should still prepare against the frozen approved revision. Check that a declared allergen reaches the order line and that an inactive item is excluded from new acceptance. Record consumed or wasted ingredients as signed movements tied to the source meal line.

Compare the approved revision and effective date with the accepted meal before preparation. Follow each recipe ingredient quantity through its unit and the signed movement for that meal line. If the product becomes inactive later, the accepted order stays traceable while new acceptance excludes it.

• Active Menu Items — Sellable products the order owner can check before acceptance.
• Approved Menu Recipes — Effective revisions and yields for the kitchen to compare.
• Active Ingredients — Base units and allergen declarations used in recipe checks.

Order Owner checks availability and the customer facing item choice. Kitchen Lead checks the effective recipe and planned yield before starting a batch. The ingredient movement gives the team a separate account of consumption and waste; a prepared portion does not by itself say what inventory moved.

Follow order acceptance, kitchen preparation, ticket release and reconciliation to rehearse the handoffs around this module.