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Recipes Recipes connect your kitchen preparations with inventory control.
Use recipes to define which ingredients are needed for a dish, how much is used per portion, which storage should be deducted from, and how POS sales should reduce stock.
What Recipes Do With recipes, you can:
Create a recipe library
Add ingredients with quantities per portion
Add preparation loss with trim percentages
Use recipes inside other recipes as sub-recipes
Connect recipes to POS items
Deduct ingredients automatically when items are sold
Track stock usage and recipe-related inventory movements
Support costing and COGS reporting
Open Recipes To view your recipes:
Go to Manage → Recipes
Review the recipe list
Open a recipe to view or edit its details
Each recipe belongs to your company. Users can only access recipes for companies they own or manage.
Create a Recipe To create a recipe:
Go to Manage → Recipes
Click Create Recipe
Enter the recipe name
Add ingredients or sub-recipes
Enter quantities per portion
Add trim percentages if needed
Save the recipe
Recipe Structure A recipe can contain:
Field Description Name The recipe name Description Optional explanation or kitchen note Instructions Optional preparation instructions Ingredients Ingredients from your ingredient master list Sub-recipes Other recipes used inside this recipe Quantity per portion Amount needed for one portion Trim percentage Preparation loss, stored as a decimal internally Issue storage Optional storage location for stock deduction Default issue storage Optional fallback storage for the whole recipe Active status Only active recipes can be used as sub-recipes
Recipe Lines Each recipe line can be either:
Line type Meaning Ingredient A direct ingredient used in the recipe Sub-recipe Another recipe used as part of this recipe
A line should normally contain either an ingredient or a sub-recipe, not both.
Add Ingredients to a Recipe When adding an ingredient line:
Select the ingredient
Enter the quantity per portion
Add trim if there is preparation loss
Select an issue storage if this ingredient should always be deducted from a specific storage
Save the line
Example:
Ingredient Quantity per portion Trim Tomatoes 0.200 kg 0% Mozzarella 0.125 kg 0% Beef fillet 0.250 kg 10% Basil 0.005 kg 0%
Trim Percentage Trim is used when more stock is needed than the usable quantity in the recipe.
Examples:
Peeling vegetables
Trimming meat
Cleaning fish
Removing stems
Cooking or preparation loss
Bestellfix stores trim as a decimal internally. If you enter a whole number like 10, it is treated as 10%.
Formula used for ingredient needs:
Required quantity = quantity per portion / (1 - trim percentage)
Examples:
Quantity per portion Trim Actual deducted quantity 1.00 kg 10% 1.11 kg 1.00 kg 20% 1.25 kg 0.50 kg 10% 0.56 kg
Trim examples:
Entered value Meaning 10 10% 0.10 10% 20 20% 0.20 20%
Sub-Recipes Recipes can include other recipes.
Use sub-recipes for preparations that are reused in several dishes.
Examples:
Sub-recipe Used in Pizza dough Pizza Margherita Burger sauce Burger Classic Caesar dressing Caesar Salad Tomato sauce base Pasta and pizza recipes
When a recipe uses a sub-recipe, Bestellfix expands the sub-recipe and calculates all ingredient needs from the lower-level recipe.
Example:
Main recipe Contains Burger Classic Burger bun Burger Classic Beef patty Burger Classic Burger sauce sub-recipe
If 10 burgers are sold, Bestellfix also deducts the ingredients used inside the burger sauce.
Sub-Recipe Portions When adding a sub-recipe, you define how many portions of the sub-recipe are used in the parent recipe.
Example:
Main recipe Sub-recipe Child portions Burger Classic Burger sauce 1 Pizza Margherita Pizza dough 1 Sharing platter Dip recipe 3
Bestellfix multiplies the sub-recipe by the number of child portions needed.
Recipe Cycles A recipe should not contain itself, directly or indirectly.
Invalid example:
Recipe Contains Sauce A Sauce B Sauce B Sauce A
If a cycle is detected during POS deduction, Bestellfix stops that expansion and creates an exception.
Edit a Recipe To edit a recipe:
Open the recipe
Change the recipe details
Add, edit, or remove recipe lines
Save your changes
You can update:
Item Can be edited Recipe name Yes Description Yes Instructions Yes Ingredient lines Yes Sub-recipes Yes Quantities Yes Trim percentages Yes Issue storage Yes
Delete a Recipe To delete a recipe:
Open the recipe
Click Delete
Confirm the action
Deleted recipes are soft-deleted and removed from the active list.
A recipe cannot be deleted if it is used as a sub-recipe in another recipe. Remove it from the parent recipe first.
Connect Recipes to POS Items Recipes can be mapped to POS items.
This allows Bestellfix to deduct ingredients automatically when POS sales are processed.
Example:
POS item Recipe Pizza Margherita Pizza Margherita recipe Burger Classic Burger Classic recipe Caesar Salad Caesar Salad recipe
When the POS item is sold, Bestellfix multiplies the recipe quantities by the number of portions sold.
POS Deduction Example Recipe:
Ingredient Quantity per portion Beef patty 0.180 kg Burger bun 1 piece Burger sauce 0.030 kg
If 10 burgers are sold, Bestellfix deducts:
Ingredient Deducted quantity Beef patty 1.800 kg Burger bun 10 pieces Burger sauce 0.300 kg
If trim is used, the deducted quantity is increased automatically.
Portion Multipliers POS mappings can use a portion multiplier.
This is useful when one POS item represents more or less than one recipe portion.
Example:
POS item Recipe Portion multiplier Pizza Margherita Pizza Margherita 1 Half portion pasta Pasta recipe 0.5 Sharing platter Platter recipe 2
CSV POS Upload Bestellfix can process POS sales from CSV uploads.
The CSV configuration can define:
Setting Purpose Source column Column containing the POS item code Quantity column Column containing the sold quantity Date column Column containing the sale date Delimiter Used when one cell contains multiple POS codes
During upload, Bestellfix reads the POS codes, finds the mapped recipes or ingredients, calculates the required quantities, and posts inventory deductions.
Direct Ingredient POS Mapping A POS item can also be mapped directly to an ingredient instead of a recipe.
This is useful for simple items that do not need a full recipe.
Example:
POS item Direct mapping Bottle of water Water bottle ingredient Packaged snack Snack ingredient
Depending on the mapping, the stock movement can add to or subtract from inventory.
Storage Selection for Deduction When Bestellfix deducts stock from a recipe sale, it tries to find the storage location in this order:
Issue storage on the recipe line
Preferred issue storage on the ingredient
Default issue storage on the recipe
Storage unit with available stock
First available storage unit, in some CSV processing cases
If no storage can be found, Bestellfix creates an exception.
Inventory Movements Created by Recipes When POS sales are processed, Bestellfix creates inventory ledger entries.
Recipe deductions are posted as:
Transaction type Meaning ISSUE Ingredient stock deducted because of sales
The value of the deduction is calculated using the weighted average cost of the ingredient.
Weighted Average Cost Bestellfix uses receipt entries to calculate the weighted average cost of an ingredient.
This cost is used when recipe deductions, waste, transfers, or stock adjustments create inventory values.
If no receipt cost exists yet, the cost may be treated as zero.
Exceptions During POS Processing POS processing can create exceptions when something is missing or inconsistent.
Exception Meaning Unmapped POS item The POS item is not connected to a recipe or ingredient Unmapped POS code The uploaded POS code has no mapping No issue storage Bestellfix could not find a storage location Recipe cycle A recipe includes itself directly or indirectly Negative stock The deduction would reduce stock below zero
Negative stock does not always stop posting. It is reported as an exception so the issue can be reviewed.
Recipe Reports Recipes can be used in inventory reporting.
Inventory reports can be filtered by:
Filter Purpose Ingredient Show movements for selected ingredients Storage unit Show movements by storage Recipe Analyze recipe-related usage Date range Limit the reporting period Transaction type Show receipts, issues, waste, transfers, or adjustments Activity Show only items with activity Current stock range Filter by current stock level
Recipe Costing Recipe costing depends on ingredient quantities and weighted average costs.
Bestellfix can support:
Ingredient usage calculation
Stock value deduction
COGS reporting from ISSUE movements
Recipe-related inventory analysis
The more accurate your ingredients, units, and receipt prices are, the more useful your recipe costing becomes.
Best Practices Use Clear Names Use consistent names.
Good examples:
Pizza - Margherita
Burger - Classic
Sauce - Burger Sauce
Dressing - Caesar
Prep - Tomato Sauce Base
Avoid vague names such as:
Create Prep Recipes Create reusable prep recipes for items used in several dishes.
Examples:
Pizza dough
Burger sauce
Tomato sauce
Marinade
Dressing
Stock
Demi-glace
This keeps final recipes cleaner and easier to maintain.
Keep Ingredient Units Consistent Use the ingredient base unit consistently.
Examples:
Ingredient Recommended base unit Flour kg Milk l Eggs piece Beef kg Herbs kg or g
Use Trim Carefully Use trim only when stock usage should be higher than the usable recipe quantity.
Example:
If a dish needs 1.00 kg usable cleaned vegetables and preparation loss is 20%, Bestellfix deducts 1.25 kg from stock.
Set Storage Rules Set storage locations clearly to avoid deduction exceptions.
Recommended order:
Set issue storage on recipe lines for ingredients that always come from a specific place
Set preferred issue storage on ingredients used consistently from one storage
Set default issue storage on recipes where most ingredients come from one storage
Review POS Mappings Before using automatic deductions, check that all relevant POS items are mapped.
Missing mappings lead to exceptions and incomplete stock deduction.
Common Workflows
Create missing ingredients in the ingredient master list
Create the recipe
Add ingredients with quantities per portion
Add trim where needed
Add sub-recipes if needed
Set storage rules
Map the recipe to the POS item
Test with a small POS sale
Create a Prep Recipe
Create the prep recipe
Add all ingredients
Define the output portions
Save it
Use it as a sub-recipe in final dishes
Update a Recipe
Open the recipe
Update quantities, trim, ingredients, or sub-recipes
Save the recipe
Review POS mappings if the recipe changed significantly
Process POS Sales
Make sure POS items are mapped
Upload or send POS sales data
Bestellfix expands recipes into ingredient needs
Stock is deducted from the selected storage units
Review exceptions if any are returned
Troubleshooting Ingredient Is Not Available Check that the ingredient exists in the ingredient master list and belongs to the correct company.
Sub-Recipe Is Not Available Check that the sub-recipe exists, belongs to the same company, and is active.
Recipe Is Not Saving Check that required fields are filled and that quantities are valid numbers.
Deducted Quantity Looks Too High Check the trim percentage.
Entered trim Meaning 10 10% 0.10 10% 20 20% 0.20 20%
Stock Is Not Deducted Check that:
The POS item is mapped
The recipe has ingredient lines
The recipe is active
A storage location can be found
The ingredient exists
There is no recipe cycle
POS data contains a valid quantity
Recipe Cannot Be Deleted The recipe is probably used as a sub-recipe in another recipe. Remove it from the parent recipe first.
POS Upload Returns Exceptions Review the exception list. Most issues are caused by missing POS mappings, missing storage rules, or recipe cycles.
Summary Recipes are the link between kitchen operations and inventory control.
They help you:
Standardize dishes
Reuse prep recipes
Calculate ingredient needs
Deduct stock from POS sales
Improve inventory accuracy
Support food cost and COGS analysis
Related Articles
Ingredients Manage the ingredient master list used in recipes, receiving, and stock tracking.
Storage Units Manage the storage locations used for recipe deductions and inventory movements.
Product Mapping Connect vendor products to internal ingredients and conversion factors.
Receiving Orders Receive vendor orders and post mapped products into inventory.
POS Integrations Connect POS sales to recipes so ingredients can be deducted automatically.
Inventory Reports Analyze stock, recipe usage, movement history, costs, and ingredient activity.
