Food costing from A to Z: bases, dishes and what they use

A base you cook ahead, the dishes that use it, and what each one costs and burns.

On the computer, 11 steps

Guide 6 of 8 in Restaurant & kitchen

What you need

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Open the base
In Stock › Items, find the base and press the pencil. A new one starts from New item.
Make it a base
Switch on Track stock, Has ingredients and Ingredient. Bought and Sold stay off.
Its recipe, by the batch
In Ingredients, type what one batch makes, here 2 kg, and what it takes. The cost per kg shows below.
Use it in a dish
In the dish’s Ingredients, add the base like any ingredient: 0.12 kg per plate.
Every recipe, one card
Stock › Recipe Book shows each recipe with its cost and food-cost %. Press a card.
What got dearer
Purchase prices going up lists the ingredients whose last delivery cost more.
Read the tree
Press the arrow on the base to see its own recipe. Press again to close it.
What one plate takes
Exploded turns the base back into raw ingredients and checks them against your stock.
Cook the base
In Produced items, pick the base and type 2 kg. Its ingredients show, ready to leave the kitchen.
Add
Press Add. The base enters stock, and its tomatoes, onions and oil leave it.
Track its use
In the dish, click the base’s name. Pick a period: what you made, what it took and its cost.

The stew costs 165 KES a plate, 16 KES of it the base. Cooking 2 kg of base took 1.5 kg of tomatoes, 0.6 kg of onions and 0.15 l of oil.

Each base and dish needs its recipe once. After that, it is one line per batch you cook.

Writing a base for one portion. Write it for the batch you really cook, with its unit.
Leaving Track stock off on a base you cook ahead. Then its stock is not followed.
Forgetting to record a batch. The dishes then take a base that never entered stock.