Recipes & ingredients

A recipe (also called a bill of materials) lets one catalog item be made from others. When you sell it, its own stock isn't touched — instead, the ingredients it's built from are deducted from stock.

A burger is a bun + patty + cheese. A mixed juice is orange + mango + a cup. A gift kit is three products boxed together. In every case you sell one thing at the counter, but stock comes off the components.

This isn't a "restaurant mode" — it's a per-product setting, so it works just as well for a café, a pharmacy compounding a mix, or a workshop assembling a kit.

🟢 For everyone

You need permission to edit products (catalog.products.update). If you can open a product and see its tabs, you can add a recipe.

Screenshot pendingRoute /products/create, open the advanced panel showing the Recipe tab

A recipe lists each ingredient and how much of it one sale consumes.

When to use a recipe

You sell…	Set up as	What moves in stock
A finished dish or drink	Product with a recipe	The ingredients
A fixed pack sold as one SKU	Product with a recipe	The component products
Several products rung up together at one price	A bundle	Each component's own stock

Recipe vs bundle

A bundle is a selling shortcut — its components each keep their own price and stock and appear as separate lines. A recipe is a manufacturing idea — the finished item is what you price and sell, and the ingredients quietly come off stock behind it. Use a recipe when customers buy "a burger", not "a bun, a patty and cheese".

Step by step

1. Open the product you want to build from ingredients (or create a new one). Recipes apply to simple products; for a variable product you set the recipe per variant instead.
2. Open the Recipe panel in the product editor.
3. Add each ingredient. Pick the component product (usually a raw material), then enter the quantity it uses — expressed in that ingredient's stock (base) unit.
4. Set a wastage % if some of the ingredient is lost in preparation (peel, trim, spillage). The system inflates the deducted quantity by that percentage.
5. Save. The product is now flagged as having a recipe, and its own stock count stops being tracked for sales — the ingredients carry the movement.

How a sale flows

The finished item's stock is skipped; each ingredient is reserved, then deducted, through the normal reserve → confirm sale lifecycle. Because the ingredient's purchase price rides on each stock movement, your cost of goods sold stays correct — a burger's cost is the sum of what its ingredients cost.

Good to know

• Quantities are in the ingredient's base unit. If cheese is stocked in grams, enter grams; if it's stocked as slices, enter slices.
• Wastage is optional. Leave it at 0 when there's no loss.
• Out-of-stock ingredients reduce how many finished items you can make — the finished item is only sellable while its ingredients last.
• Variable products carry recipes per variant, so a "Large" pizza can use more dough than a "Small".

Next steps

• Products
• Product variants
• Bundles & combos
• Units of measure