Recipes & add-ons
What a dish is made of, what that costs, and the questions the till asks when it is ordered.
What this screen is for
A recipe is what turns a sale into stock movement. Without it, selling a plate of kababs takes nothing out of the kitchen and the app cannot tell you what the plate cost. With it, everything downstream — food cost, gross profit, stock value, low-stock warnings — works on its own.
Add-ons are the other half: the choices the till asks for when the item is tapped, and the stock those choices consume.
How to get here
Restaurant Menu → the recipe icon on any row. It opens a drawer with two tabs: Recipe and Add-ons.
The Recipe tab
What may go in a recipe
- A Menu item's recipe holds raw items only. A dish is made of ingredients.
- A Deal's recipe holds menu and inventory items. A deal is made of finished things.
The component table
| Column | Meaning |
|---|---|
| Component | The ingredient or item. An Optional tag means it may be left out |
| Qty | How much of it one unit of this dish uses |
| Wastage | A percentage lost in preparation — trim, bone, spill |
| Effective | Qty plus wastage. This is what actually comes out of stock |
| Cost | Effective quantity × the component's cost |
The recipe total becomes the item's Cost, and therefore its margin everywhere in the app.
Adding a component
Pick the component, enter the quantity, optionally a wastage percentage, and add it. Repeat for every ingredient.
The Add-ons tab
Add-on groups are attached to an item; each group holds options.
A group has
| Field | Meaning |
|---|---|
| Group | The question — Spice Level, Extra Toppings, Size |
| Min | How many options must be chosen |
| Max | How many may be chosen |
The combination decides how the till behaves:
- Min 1, Max 1 → a required choice. The till blocks the line until it is answered.
- Min 0, Max 1 → an optional choice.
- Max above 1 → Pick up to n.
An option has
| Field | Meaning |
|---|---|
| Option | What the guest picks — Extra Cheese |
| Price ± | What it adds to (or takes off) the line |
| Consumes | Which raw or inventory item it uses up — optional |
| Qty | How much of that item, when one is chosen |
| Default | Pre-selected at the till |
Step by step
Costing a dish properly
- Open the dish's recipe.
- Add every raw ingredient with a realistic quantity for one serving.
- Add wastage where the yield is not 100%.
- Check the total cost against what you expect. If it looks wrong, an ingredient's cost price is wrong — fix it on Restaurant Menu.
- Compare with the sale price. If the margin is thin, you now know before service, not at the end of the month.
A required spice-level choice
- Add-ons tab → new group Spice Level, Min 1, Max 1.
- Add options Mild, Medium, Hot, all with Price ± of 0.
- Mark Medium as Default.
A paid extra that eats stock
- New group Extra Toppings, Min 0, Max 3.
- Option Extra Cheese, Price ± 120, Consumes Cheese, Qty 0.05 (kg).
- Now every extra cheese adds Rs 120 to the bill and takes 50g of cheese out of the kitchen.
Good to know
- Change an ingredient cost once and everything re-costs. Chicken goes up, every chicken dish's margin updates.
- A deal's cost is the sum of its parts' costs, which are themselves recipe totals — so a deal is correctly costed as long as its dishes are.
- Optional components still show on the recipe but can be left out of a given plate.
- Add-ons that consume stock are how you keep sauces and garnishes from silently disappearing from your stock figures.