Menu and recipes

Products identify sellable menu goods by name, SKU, unit and standard price. The active flag helps the service team choose from the current menu. Ingredients have a code, name, base unit and allergen declaration. A recipe links a product to a yield and an effective revision. Its ingredient rows specify quantities per yield, units and waste allowance. Approval state makes it possible to distinguish the revision available for kitchen work.

A seasonal dish illustrates why these details matter. Menu Steward can keep the product identity while recording a new recipe revision with a changed ingredient quantity. The kitchen must use the approved revision for the order it is preparing. The ingredient record carries the allergen declaration that the service team needs when accepting a meal line. A change to a recipe after ticket review belongs in a fresh reviewed scope.

• Menu product. The sellable item’s SKU, active state and standard price anchor order entry.
• Recipe revision. Product, code, effective date, yield and approval state identify the preparation basis.
• Ingredients and movements. Ingredient rows define expected quantities; movements record actual signed consumption or waste.

Agree the unit used for each ingredient and how portions convert from recipe yield into kitchen work. Decide who updates allergen declarations and who approves recipe revisions. The team should rehearse a change to a recipe after an order has already been accepted, because the approved revision for that work must remain clear. Set product activation ownership so a discontinued item cannot be accepted by accident.

Menu Steward should also agree the waste allowance convention with Kitchen Lead. A negative movement and a positive movement must have an intelligible business reason, source meal line and operation key. This makes actual consumption review possible when a dish is reworked or cancelled.

Choose an active dish with an approved recipe and ingredient rows. Enter a meal line for several portions, then have Kitchen Lead confirm the recipe revision and calculate the intended ingredient scope. Record the actual preparation and the matching ingredient movements. Compare the movement quantities with the recipe yield, noting separately any waste. Now create a revised recipe and compare the earlier preparation time, approved recipe revision and recorded ingredient movements with the basis used at the time.

• Active Menu Products — Sellable items available when the service team builds an order.
• Approved Menu Recipes — Current approved preparation references for Kitchen Lead.
• Active Ingredients — Ingredient names, units and allergen declarations for review.

The order acceptance process starts with menu selection. Preparation and service shows how recipe revisions and actual movements follow that accepted work.