Batch recipes and preparations

A batch recipe is how a team turns ingredients into something it then stocks and uses — house grenadine, simple syrup, a prep sauce, a batch cocktail mix. It is not a menu recipe. Menu recipes live on menu recipes (when several teams must follow the same spec) or on an independent recipe menu item. Batch recipes live in inventory: they consume stock and produce stock.

The outlet manager who runs the batch owns the formula. Create and edit it on the team. There is no organization template and no approval step. Record a preparation each time you actually run a batch.

Where it lives

Open Batch recipes under Items on the team.

The recipe is named after its output item. One team can have one recipe per output variant, including archived recipes. To use that output again, restore the existing recipe instead of creating a second one.

Each team keeps its own formula. Two bars can make the same syrup differently. The SKUs still come from the organization catalog — a team cannot invent a new item from this screen.

What is yield?

Yield is how many of the output variant one batch produces. Yield 1 of a 750 ml bottle is 1 × 750 ml, not 1 ml.

Another example: If you had a recipe that produces 12 cupcakes, then you would put the yield as 12.

Creating a batch recipe

1. Open Batch recipes on the team.
2. Add a recipe.
3. Choose the output variant — the item variant that appears in stock when a batch is finished. Variants that already have a recipe, including an archived one, are not offered.
4. Set the yield — how many of that variant one batch makes. The yield field shows the variant size next to it (1 × 750 ml). Yield must be greater than 0 and at most 1000.
5. Add ingredients with quantities in each item's size unit. Search and filter the same way you add ingredients to a recipe menu item. The output item cannot also be an ingredient.
6. Save.

The output item and every ingredient must already be on this team. Add those items to the team first if they are missing. That does not create stock.

You cannot archive or delete an item (or its variant) while a recipe still uses it as output or as an ingredient, even if that recipe is archived. Delete the recipe first.

Editing, archiving, and restoring

Edit changes the next preparation. Preparations already recorded keep the quantities they used.

Delete removes a recipe that has never been prepared. Delete on a recipe that has been prepared archives it, so the history stays. Use the box icon on the app bar to view archived recipes, then restore one to put it back on the active list.

Recording a preparation

A preparation is one (or more) batches actually made on a date.

1. Open Preparations on the team.
2. Create a preparation for the date you made the batch.
3. Add each recipe you ran and the number of batches. Quantity 2 on a recipe with yield 1 × 750 ml produces two bottles and consumes twice the ingredients.
4. Save.

After a preparation exists, you can add or remove recipe lines, but you cannot change a line's quantity. If you prepped the wrong amount, delete the line and add it again with the correct quantity — or delete the whole preparation if it should not have been recorded.

What stock actually does

When you save a preparation:

• Ingredient stock goes down by (ingredient quantity × number of batches)
• Output stock goes up by (yield × number of batches)

Cost of the output is calculated from the ingredients using your organization's costing method (FIFO, LIFO, or weighted average) — the same engine as sales and transfers. You do not type a cost on the recipe.

Batch recipes vs menu recipes vs independent recipes

	Batch recipe	Menu recipe	Independent recipe
When it runs	When you record a preparation	When you record a sale	When you record a sale
What it produces	An inventory item you can later count, transfer, or sell	Nothing extra — it only depletes ingredients at sale time	Same as a menu recipe, but this team owns the ingredients
Who edits it	That team	Organization catalog	That team's menu item
Use for	Make-ahead prep that sits on the shelf	The same cocktail/dish spec across teams	A one-off special, or a venue allowed to go off-spec

House syrup you bottle and keep: batch recipe. Mojito built at the bar when ordered, same pours everywhere: menu recipe. One bar's riff: independent recipe.

What's next

Continue to daily operations: receiving, transfers, sales, and recording preparations as part of the daily rhythm.