Production

Dough balls made every morning, sauces batched twice a week, a whole chicken broken into portions: production converts ingredients you bought into ingredients you made — as stock, with honest costs.

How a production entry works#

Pick the prepared item and the quantity produced. Its production recipe brings in the raw ingredients to consume; the entry consumes them from stock and stocks the output — one document, both sides. Recipes can carry a waste percentage per ingredient (peel loss, trim loss), and the entry can record wasted output units (the batch that came out short).

Two honesty rules are built in:

• Production never oversells. If the raw ingredients aren't in stock, the entry refuses — a batch can't be made from stock that isn't there, and pretending otherwise would corrupt both the count and the cost.
• Finalizing is a permission. Without it, an entry saves as a draft moving nothing — kitchens can record batches all day while someone with the finalize permission confirms them into stock.

What the output costs#

The output is valued at what its ingredients actually cost — the consumed stock layers are totalled and divided over the output quantity. Make the same sauce in a cheap-tomato week and an expensive one, and the two batches carry different, true costs into everything downstream: recipes that use the sauce, consumption, food-cost reports.

Raw production: one input, many outputs#

Breaking down works too: one input (a whole chicken, a wheel of cheese) producing multiple outputs (breasts, thighs, wings, bones). The input's cost is allocated across outputs by weight — each output ingredient's per-unit weight drives its share, so the breast absorbs more of the chicken's cost than the bones. The recipe must carry per-unit weights for this; the entry tells you if they're missing.

Department production#

Branches on department stock run production inside a department — the bakery consumes from and produces into its own holding. Same rules, department scope.

Sub-recipes note: prepared ingredients get their own "ingredient recipes" (internal-use recipes, separate from the menu's selling recipes). Keep them true to the kitchen's actual method — the entire downstream cost chain stands on them.