Production standards and usage against the recipe

Set a standard recipe for an item the kitchen makes

Production standards set what one batch of an in-house item, such as stock or peeled shrimp, should use and yield. Every production run is compared with it.

Steps

1. Choose Add a standard recipe
2. Pick the item made and enter what one batch actually yields
3. Add the ingredients for one batch, each in its stock unit
4. Add overhead if any, then save

Good to know

• Only people who manage inventory can add or change standards.
• Saving replaces the recipe's whole ingredient list; later runs are compared with the new one.
• Overhead (gas, electricity, water, labour) is a baht amount per batch or a percent of ingredient cost; its value is shown only to people allowed to see costs.

See where a run was over or under the standard

Open a run on Ingredient processing. Compared with the standard scales the recipe to what was actually made and shows standard, used and difference for each ingredient. Within 5% counts as on standard.

Good to know

• A plus sign means more than the standard; a minus sign means less.
• If the item has no standard yet, the run page points you to add one.

See ingredients used differently from menu recipes

Usage vs recipe compares what the system took from stock by recipe for the bills sold with the differences found at stock counts, split into used more and used less than the recipe. Anything missing 10% or more of recipe use is marked Needs a look.

Steps

1. Pick the branch and a period such as today, this week or this month
2. Look at Used more than the recipe first
3. Compare it with recorded waste and stock received in the table

Good to know

• Until stock is counted in that period there are no differences to show; count stock, then come back.
• Only people who manage inventory can open this page.

What to do about a large difference

Using more than the recipe usually means bigger portions, waste that was not recorded, or missing stock. Using less can mean smaller portions or a recipe amount set too high. Check the menu recipe against how it is really made, have the team record every waste, and count again to confirm.