What this page is for
A recipe lists what a variant is made from: its components, each with a quantity and a unit. Selling the variant takes those quantities out of stock instead of the variant's own stock, which is what lets a burger deplete a bun, a patty and a sauce rather than "a burger".
A recipe is versioned: publishing a change never edits the version in force, it closes it and opens a new one from the time you choose. This page shows the version you are looking at, with every line, and the full list of past versions below so you can see exactly what a sale depleted at the time it happened.
Everyone who can view the catalogue sees this page. Publish a new version (or Write the first recipe when there is none yet) shows only to people whose role can manage the catalogue, and only while recipes are switched on for your business, the item and the variant are both active, and the variant does not track its own stock.
A variant that tracks its own stock (Track stock is on, under Edit item details) is never offered a recipe: it depletes itself when sold. To give such a variant a recipe, turn Track stock off first.
How to…
How to read a recipe version
The heading shows the version number and whether it is In force, Scheduled or Closed, with its Takes effect time, its Yield (how many portions one batch of the recipe makes) and its Declared overhead (%), if one was set. Each line shows its Component, Quantity, Unit, whether it prints Its own line on the kitchen docket or is Folded in, whether it is Optional, and what it Swaps with, if anything.
How to see an earlier version
Under Versions, press any version in the list. Earlier versions never change, so this always shows exactly what a sale at that time depleted.
How to change the recipe
Press Publish a new version (or Write the first recipe if this variant has none). See New recipe version.
Worked examples
Restaurant and bar
The Acacia Grill & Bar's Chicken burger has a recipe of a bun, a chicken fillet, lettuce and sauce, each folded into one ticket line. When the kitchen changes supplier and swaps the bun, the manager publishes version 2 with the new bun's quantity; version 1 stays exactly as it was for every burger already sold.
Butchery that also roasts meat
Mama Njeri's Butchery's Nyama choma — Half kg has a one-line recipe: 0.5 kg of Beef (steak cut) — Per kg. Every half-kilo plate sold takes half a kilo of raw beef out of stock.