Recipe cards and menu items

A menu item is the product the operation sells. It has a SKU, a base unit, a standard price in US dollars and an active state. A recipe card supplies the preparation basis for that item: recipe code, revision number, effective date, portion yield and approval state. Those records answer different questions. The menu item says what the customer orders; the recipe says how the kitchen prepares a particular yield.

The Recipe Owner can prepare a new revision while an earlier approved revision remains the basis of current production. The Recipe Reviewer decides whether the new card can be used. Before that decision, check the linked ingredient yields and their units, quantities and waste allowances. For an order accepted against the current recipe, the kitchen keeps that approved revision as its frozen basis even when the Recipe Owner continues editing future work.

• Menu identity. Keep each sellable item identifiable by SKU and name, with the unit and standard price needed for order review.
• Revision basis. Relate the recipe card to the menu item and record its effective date, revision number and portion yield.
• Independent decision. The Recipe Reviewer checks the proposed revision before its approval state changes.

Decide who creates SK us and recipe codes and how the operation numbers revisions. Agree when an effective date applies and which approved revision the kitchen should use for a service period. Review the portion yield against the actual service unit so the same recipe is not interpreted differently by the Recipe Owner and Kitchen Operator. Set access so the preparer cannot approve their own recipe change.

Take a menu item that uses an ingredient with a declared allergen. Rehearse a revised quantity and show the old and new card side by side. The reviewer should see the changed quantity and its effect on the intended yield. The order team should still be able to explain which approved version was used for an accepted order. Do not resolve a version change by rewriting an earlier prepared line.

Use Active Menu Items to find a product scheduled for the next service. Inspect Approved Recipe Cards for its current preparation basis. The Recipe Owner enters a revised card with a later effective date and checks its ingredient lines. The Recipe Reviewer reviews the revision and its allergen context, then confirms the card’s approval state. The Kitchen Operator receives the approved version associated with the order’s released preparation scope.

If an order is already preparing when the recipe changes, the team should decide whether the new version applies to future orders or whether a controlled correction is needed for unexecuted scope. Performed work remains attributed to the version used. The Operation Receipt and related review evidence can explain later why a correction was accepted or rejected.

• Approved Recipe Cards — Check the approved recipe revision and yield for a menu item before preparation.
• Active Menu Items — Browse sellable items with their SK us, units and standard prices.
• Recipe Revisions for Review — Find cards whose approval decision is still outstanding.

Use recipe approval before order acceptance. Review roles when dividing preparation and approval work.