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Ingredients (Master List)

Overview​

The Ingredients module is the foundation of your inventory and recipe costing system. Before creating recipes or tracking stock, define the raw materials (e.g., Eggs, Milk, Flour) that your restaurant purchases.

This page covers how to add ingredients, set purchase/consumption units, and configure conversion factors.

Key Concepts: Units & Conversion​

  • Purchase Unit: How you buy the item (e.g., Dozen, Kg).
  • Consumption Unit: How you use it in recipes (e.g., pcs, grams).
  • Conversion Factor: Number of Consumption Units in one Purchase Unit (e.g., Dozen -> 12 pcs).

Guide 1: How to Add a New Ingredient​

  1. Navigate: Go to Back Office > Menu & Recipes > Ingredients.
  2. Click Add: Click the blue (+) ADD INGREDIENT button.
  3. Fill Ingredient Details:
    • Name: e.g., Eggs
    • Category: Dairy, Vegetables, Meat, etc.
  4. Configure Units & Conversion:
    • Purchase Unit: Select the unit you buy (e.g., Dozen)
    • Consumption Unit: Select the unit used in recipes (e.g., pcs)
    • Conversion Factor: Enter how many consumption units are in one purchase unit (e.g., 12)
  5. Save: Click ADD.

Guide 2: Managing Existing Ingredients (Edit/Delete)​

  • View Modes: Switch between List and Grid View using icons next to search.
  • To Edit: Click the Blue Pencil Icon, update fields, and click UPDATE.
  • To Delete: Click the Red Trash Can Icon and confirm the deletion.

Examples​

  • Purchase Unit: Dozen, Consumption Unit: pcs, Conversion: 12
  • Purchase Unit: Kg, Consumption Unit: grm, Conversion: 1000

Best Practices​

  • Keep a standard unit glossary to avoid duplicates.
  • Update conversion factors immediately when supplier packaging changes.