Which recipes should I make stockable?

If the difference between stockable and non-stockable recipes is unclear to you, this article will sort it out for you.

You’ve learned how to set a recipe as stockable. Now let’s look at which recipes you should do this for. You should only do this for recipes or sub-recipes that you can prepare in advance and store in your freezers, fridges, or storage areas. You also want to be able to measure or count these recipes. These recipes are created in your inventory. PoS updates will no longer deduct the ingredients used in the recipe from your stock, but instead remove the recipe itself as a stock item from your inventory.

Here’s an example of a stockable recipe:

Example: Sauce

• In the screenshot below, you see a recipe for one liter of mayonnaise. Note that the recipe is marked as “stockable.” This recipe is also used as a sub-recipe in my recipe “French Fries + Mayonnaise.”

• Today, I prepared 3 batches of this recipe and registered it in the software under “Inventory” > “Create” > “Record Creation.” To do this, the recipe must be set as stockable, and at least one package must be created for the recipe (for example, 1 batch of 110 cl).

  When you click “Save,” the ingredients used for this recipe will be deducted from your stock.

  

• I’ve now registered ‘Mayonnaise’ as a stock item in Apicbase, and I have 3.3 liters of it in my inventory. When I sell my “French Fries + Mayonnaise” recipe, a 50 cl portion of mayonnaise is deducted from my stock.

  If the recipe is not set as a stockable recipe, then every time I sell a portion of “French Fries + Mayonnaise,” a fraction of the ingredients used to make the mayonnaise will be deducted from stock.