Operations
Production (prep items)
Production is where you make the things you don’t buy — sauces, doughs, marinades, stocks. It tells you what to produce, checks you have the ingredients, and keeps a batch record with use-by dates.
What you can do
- See which preparations are below their target and how many batches to make.
- Check at a glance whether you have enough ingredients for the run.
- Produce a batch — it consumes the ingredients and adds finished prep to stock, with cost rolled up automatically.
- Record a short yield when a batch makes less than expected, so stock stays honest.
- Track live batches with their use-by dates, and discard what's past it.
Three tabs
- Suggestions — for each prep below target, how many batches to produce to top up, and whether your ingredients cover it (it names what's short if not).
- Preparations — your prep items with their recipes: edit a recipe, produce a batch, or reprint a label.
- Batches — the live rotation board (fresh / use-soon / expired) with discard and reprint, plus a history of recent production.
Producing a batch
- 1Press Produce on a preparation and choose how many batches — you'll see exactly what it will make and consume.
- 2If the run fell short, enter the actual yield; the difference is written off as prep loss so on-hand matches the shelf and the cost of the shortfall shows in your waste report.
- 3Keep label printing on to get a USE-BY sticker per container (needs a label printer under Setup › Printing; otherwise it prints on the receipt printer).
Where to find it
- 1Open Dashboard › Inventory › Production. Create prep items themselves under Inventory › Stock (tick “Prep item”).
A preparation is a normal stock item with a recipe — it appears in your stock list and can be used as an ingredient in menu recipes and even other preparations. Production is just its dedicated workspace.
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