Ingredients, recipes, cost and margins

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Ingredients#

The Ingredients page (Stock › Ingredients menu, also for the storeman) lists raw materials bought and stocked. They are never sold at the till: recipes deduct them automatically.

New ingredient:

• Name, family (an ingredient category, creatable on the fly);
• Stock unit: piece, kg, g, L, ml (kg by default);
• Cost / unit: the purchase price of one unit. It is what computes the recipes' ingredient cost;
• Track stock (on: deducted at each sale of a product that uses it); Current stock read-only (see stock); Alert threshold;
• Allergens (in food businesses): they follow the ingredient into every recipe, up to the sold product.

The list shows cost ("to fill in" if missing), stock, the number of recipes using it, the "Preparation" and "archived" badges. Units convert within their family: a recipe can write 120 g for an ingredient stocked in kg.

Preparations#

A preparation (dough, cream, sauce) is an ingredient that has its own recipe. With the Production module, open the existing ingredient and add its recipe. Its cost is computed from that recipe; the typed price is only a fallback. If it tracks stock, it is made on the Production screen; otherwise its ingredients are deducted when it is used.

A product's recipe#

There is no "technical sheets" page: the recipe is written on the product record ("Recipe & ingredient cost" card), once the product is saved.

• Search an ingredient ("type, then Enter") or Create "…" on the fly; give each line's quantity and unit.
• With the Production module: "This recipe makes …": write the quantities as on your technical sheet (the whole batch), then what it makes (80 croissants). The cost per piece, the stock deduction at each sale and the production sheet divide by themselves.
• The card shows the Ingredient cost, the Selling price and the Margin (%), and flags a "missing purchase price".
• At every sale, the recipe's quantities are deducted from stock. A recipe product with no stock of its own shows its availability ("~12 makeable", "Limited by flour").
• With Production, the Made in the lab box takes the ingredients out at the production sheet rather than at the sale.

Excel: the recipe can be imported too (import and export).

The cost method#

In Settings › Modules: Last purchase price (default) or Weighted average cost. It applies at each reception or entry note with a price (see suppliers and receptions).

Margins#

The Margins page (Reports menu; owner and managers) answers "what each product earns me, ingredient cost deducted" over a period (7 days, this month, last month). Cards: Revenue excl. tax, Ingredient cost, Margin, Margin rate (green above 60 %, orange from 30 to 60 %, red below). Table per product: sold, revenue excl. tax, unit cost (with its source: recipe, purchase price or last batch), ingredient cost, margin, %.

A product's cost comes from its recipe (ingredients at current cost ÷ yield), else its purchase price, else its last batch; with none of the three, the product is "unknown" and left out of the calculation (a warning says so). Figures exclude the discount on the whole order and meal deals, at today's cost.