Menu and recipes

Products identify sellable menu items and packaged goods. A product has its own SKU, base unit, standard price and active state. A meal line records the item and actual portion or price used for a specific order. Keeping those records distinct lets Inventory Manager maintain the menu while Order Manager can explain the amount charged on the individual order.

A menu recipe belongs to a product and has a recipe code, revision, effective date, yield and approval state. Its ingredients specify quantities per yield, units and waste allowances. Kitchen Operator needs to know which approved revision applies to the work at hand. If a recipe changes while an accepted order is in preparation, the team should keep the chosen recipe code and revision in the order’s supporting evidence.

• Products establish the menu. The active product list keeps available items, base units and standard prices together.
• Recipes have versions. Approval and effective date identify a revision for planning and preparation.
• Ingredients remain explicit. Each recipe ingredient holds its own quantity and unit, while the ingredient master carries the allergen declaration.

Set a consistent SKU and recipe code convention. Choose base units that kitchen staff can use without guessing at conversion. Review ingredient allergen declarations with the people responsible for menu information. Decide who may approve a recipe revision and when the new effective date applies. A kitchen handoff should identify the approved version before ingredient use is recorded.

Review the product’s standard price and the meal line’s unit price together. They serve different purposes, so a price change should have an owner and an effective operating rule. If the restaurant serves packaged goods as well as prepared dishes, decide which products need recipes and which require only the product record. Avoid assigning an ingredient movement to a product when the actual source is a specific meal line.

Take a menu product that uses two ingredients and has a declared allergen. Inventory Manager confirms the product is active, then reviews the approved recipe revision and each ingredient quantity per yield. Order Manager adds the menu item to an order and checks the meal line’s portion and allergen declaration. Kitchen Operator uses the chosen revision when planning preparation.

Now change one ingredient quantity for the next recipe revision. Keep the earlier recipe code and revision with the accepted order so the kitchen plan remains explainable. The updated recipe can guide later work only when the responsible team has reviewed its approval and effective date. If a prepared portion uses an unexpected amount, the signed ingredient movement and source meal line provide the follow-up trail.

• Active Menu Products — Available menu items and packaged goods with their units and standard prices.
• Approved Menu Recipes — Approved recipe revisions, yields and effective dates.
• Active Ingredients — Ingredient codes, units and allergen declarations used for recipe review.

Follow menu readiness and order acceptance and ingredient use and correction.