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Ingredients

Ingredients are the foundation of your inventory system. Use them to track stock, build recipes, calculate recipe usage, receive ordered products into inventory, and connect POS sales to stock movements.

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What are ingredients?

An ingredient is any item that you want to track inside your restaurant inventory. Examples:

• Tomatoes
• Olive oil
• Beef
• Milk
• Wine
• Flour
• Sauces
• Prepared components

Each ingredient belongs to your company and has a base unit of measure. The base unit defines how Mathership tracks the ingredient internally.

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When to use ingredients

Use ingredients when you want to:

• Build recipes
• Track stock levels
• Receive ordered products into storage
• Map vendor products to inventory items
• Track waste
• Transfer stock between storage units
• Reduce stock from POS sales
• Create inventory reports

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Viewing your ingredient list

Go to Manage → Ingredients. The list shows all ingredients for your company.

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Filtering and searching

Use the toolbar to narrow the list. Click Add filter to show additional filters. Use Clear all to reset.

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Adding a new ingredient

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Ingredient form fields

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Choosing the base unit

The base unit is the main unit used to track the ingredient. Choose the unit you use for inventory tracking, not necessarily the unit you buy from the vendor.

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Adding many ingredients at once

Use CSV upload to add multiple ingredients at once. This is useful when setting up your inventory for the first time.

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CSV column mapping

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Example CSV

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Editing an ingredient

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Deleting an ingredient

Only delete an ingredient when it is no longer needed. Before deleting or deactivating an ingredient, check whether it is used in:

• Recipes
• Product mappings
• Stock counts
• Waste entries
• Transfers
• POS mappings
• Reports

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Ingredient detail page

Click any ingredient row to open its detail page.

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Header

The header shows:

• Ingredient name
• Active or inactive badge
• Base unit
• Packaging levels, if configured
• Allergens
• Creation date

From here, you can click Edit to update the ingredient or Reorder configurations to manage reorder rules.

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Stats

The stats strip shows a live summary.

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Recipes

This section lists the recipes that use this ingredient. It shows the quantity per portion and trim percentage for each recipe. Click a recipe row to open it. Click View all to open the full recipes sub-page for that ingredient.

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Mapped vendor products

This section shows all vendor products that are mapped to this ingredient, including:

• Vendor name
• Product name
• Article number
• Packaging levels

See Product Mapping for details on how to create these mappings.

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Per storage

This section shows current stock broken down by storage unit. Each storage row can include:

• On-hand quantity
• Inventory value
• Last movement date

Click a storage row to open the inventory ledger for that ingredient and storage unit.

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Viewing all recipes for an ingredient

Click View all in the Recipes section of the ingredient detail page to open the full recipe list for that ingredient. This page shows all recipes that use the ingredient. You can filter by search or active status. You can sort by name, quantity per portion, creation date, or update date. Click a recipe row to open the recipe detail page.

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Reorder configurations

Reorder configurations define the rules Mathership uses to generate reorder suggestions for this ingredient. Click Reorder configurations on the ingredient detail page to manage them.

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Configuration fields

Reorder suggestions generated from these configurations are visible under Automation → Reorder Suggestions.

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Managing allergens

Ingredients can include allergen information. This helps identify allergens in recipes and supports safer menu planning. Allergens are entered as comma-separated free text when creating or editing an ingredient. Common allergens include:

• Gluten
• Milk
• Eggs
• Fish
• Shellfish
• Nuts
• Peanuts
• Soy
• Sesame

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Using ingredients in recipes

Recipes are built from ingredients. A recipe line can contain:

• An ingredient
• Quantity per portion
• Unit
• Optional trim or loss percentage

Recipes use ingredient quantities to calculate expected stock usage. See Recipes for more details.

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Mapping vendor products

Vendor products can be mapped to your internal ingredients. This is important when receiving orders into inventory. This allows Mathership to convert ordered products into inventory quantities. See Product Mapping for more details.

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Receiving orders into inventory

When you receive a vendor order, Mathership can add the received products to inventory. For this to work:

1. The ordered product must be mapped to an ingredient
2. The conversion factor must be correct
3. A storage unit must be selected
4. The received quantity must be confirmed

See Receiving Orders for more details.

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Counting stock

Stock counts compare counted stock with the current book stock. During a stock count, you can:

• Select a storage unit
• Count ingredients
• Enter counted quantities
• Post stock adjustments

See Stock Counts for more details.

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Recording waste

Waste entries reduce ingredient stock. When waste is posted, Mathership creates a stock movement and reduces the ingredient quantity. Examples:

• Spoiled tomatoes
• Broken bottles
• Overproduced sauce
• Kitchen waste

See Waste for more details.

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Moving stock between storage units

Transfers move ingredients from one storage unit to another. Examples:

• From Main Storage to Kitchen
• From Cold Room to Bar
• From Central Storage to another company location

See Transfers for more details.

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Connecting POS sales to stock

Ingredients can be reduced automatically when POS sales are imported or synced.

1. A POS item is sold
2. The POS item is mapped to a recipe or ingredient
3. Mathership reduces the related stock from inventory

See POS Mapping for more details.

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Understanding stock information

The ingredient detail page shows stock-related information such as:

• Current quantity on hand
• Inventory value
• Storages with stock
• Last movement date
• Per-storage breakdown with on-hand quantity, value, and last movement

Stock values are calculated from inventory ledger movements:

• Receipts
• Issues
• Waste
• Transfers
• Stock count adjustments

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Naming ingredients clearly

Use clear and consistent ingredient names. Clear names make recipes, product mappings, stock counts, and reports easier to understand.

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Best practices

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Common problems

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Related pages