Recipes define what guests order on Run the point of sale and how kitchen portions consume Products from inventory.
Please note:
- Ingredient quantities deduct from Track stock and products when service completes — keep product links current or margin and stock reports drift.
- Unpublished drafts stay off Dining floors and tables terminals until you explicitly release them to each outlet menu.
Create a menu item
- Open Recipes
- Name the dish and set POS category (appetizer, main, beverage)
- Add ingredients with quantities tied to Products
- Set price, tax class, and availability windows
- Publish to the menus assigned to each floor or outlet
Unpublished drafts stay off terminals until you explicitly release them.
Recipe structure
| Field | Purpose | Example |
|---|---|---|
| Yield | Portions per batch | 4 servings |
| Ingredients | Stock consumption | 200g flour |
| Modifier groups | POS options | Size, spice level |
| PLU / SKU | Reporting | BRG-001 |
flowchart TD PROD[Products / stock] --> REC[Recipe] REC --> MENU[Menu assignment] MENU --> POS[POS terminal] POS --> KIT[Kitchen display] POS --> INV[Inventory deduction]
Inventory impact
When service completes, configured recipes deduct ingredient quantities from Track stock and products. Store back-of-house stock by inventory location when kitchen and bar pull from different bins. If an item is 86'd, disable the recipe or mark the product out of stock to stop overselling on Run the point of sale.
Menu management
- Version menus before seasonal changes and keep a rollback copy
- Align tax and service charge rules with Finance settings — packaged offers may stack on menu prices when hospitality promotions are enabled
- Train staff on modifier groups so kitchen tickets stay readable
- Guest packages booked through Manage bookings should list only recipes published to the property menu