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Prepare the recipe
List ingredients, their quantities and the stock units used. Define what the recipe produces: for example, a batch of 12 portions rather than simply one recipe. Keep preparation instructions separate from the measured quantities used for stock and costing.
Enter and check ingredients
Select the correct stock items and verify each unit conversion. Include tracked packaging where it belongs in your process. Watch for duplicate ingredients or a quantity entered in kilograms when the record expects grams.
Record a realistic yield
Use a tested output quantity and its unit. If cooking loss changes the amount available to sell, make that explicit in your yield planning. Check per-portion results against the actual batch rather than assuming the purchase weight equals finished output.
Handle changes deliberately
Review the selected recipe version before starting production. A new recipe should not silently rewrite the meaning of work already recorded. If costs or projected quantities seem wrong, check missing ingredients, conversions and yield before changing the selling price.
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