Menu and recipes

Keep sellable products and approved recipe revisions available for service. Menu Steward maintains active Products and Ingredients, then links ingredient quantities to a dated menu recipes revision. A recipe has its own yield and approved state. Kitchen Lead checks the applicable approved revision before preparation; Kitchen Lead checks the effective date again when the recipe changes before preparation.

A menu steward adds a product with its SKU, base unit and standard price. For a prepared dish, they maintain a recipe code, effective date, yield and linked ingredient quantities. Kitchen staff select an approved revision for the planned preparation. The ingredient declaration stays visible when service staff review meal lines.

• Working scope. Menu Steward gives each product and ingredient a stable code and unit before building recipe quantities.
• Decision point. Menu Steward reviews the effective date, yield and approved state of the recipe revision used for service.
• Evidence. menu recipes and recipe ingredients retain the planned version and quantities; meal lines retains the ordered menu item text.

Agree the naming convention for products and recipes, the unit of each ingredient and how recipe yields are measured. Assign ownership for approving a recipe revision. An older revision should remain legible when a kitchen ticket refers to work prepared under it. Keep inactive products out of ordinary order choices while preserving prior orders.

Write down the policy in the team’s operating procedure before the first service cycle. Give each role the access it needs for its step and rehearse denied access as well as the successful path. The organization and location on the order should match the staff and service work involved.

Rehearse a dish whose recipe changes before evening service. Compare the earlier and later revision numbers and effective dates. Check ingredient quantities and waste allowances against the intended yield. The kitchen lead should know which approved revision applies to the meal order. Verify that an inactive ingredient or product is flagged during preparation planning.

Have Kitchen Lead compare the effective recipe date with the planned serving time. Keep the earlier revision legible for an order already prepared under it, and route a changed recipe through a new review.

• Active Menu Products — Find sellable products by SKU, price and active state.
• Approved Menu Recipes — Compare effective dates and yields before choosing a recipe revision.

See the connected process for the handoff and the data model for record links.