Integration Details

Production and Ingredient Consumption
Produce from recipes; stock and cost update themselves

Produce semi-finished and finished goods from recipes; ingredients are deducted automatically and the product enters stock at cost. Staff consumption is reported as a separate movement.

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Production and Ingredient Consumption

Key Highlights

Recipe-based production — when a production entry is recorded, ingredients are deducted automatically and the product enters stock.

Cost carry-over — the produced item's cost is calculated from ingredient costs and written to stock, so margin reports come out right.

Staff consumption — products consumed by the team are recorded as a separate movement type and never distort sales revenue.

Visible in reports — production-in and consumption movements are listed as separate lines in stock reports.

What Does This Integration Deliver?

Batch-producing and stocking semi-finished items like sauces, dough and desserts

Tracking production cost from real ingredient prices

Tracking staff meals separately from sales and stock

Splitting production and consumption into the right lines at stock count

Related Solutions

Frequently Asked Questions

Is a recipe required for production?

Yes. The product to be produced must have a recipe; when the production quantity is entered, ingredients are deducted in recipe proportions.

How is the cost of a produced item determined?

It is calculated from the cost of the ingredients used and written to the production-in movement, so product margin is reported at real cost.

What is staff consumption?

Products consumed by the team on site are recorded as a consumption movement, not a sale; they leave stock but never enter revenue.

Which reports show production?

Stock movement reports list production-in and consumption as separate movement types; period totals are available.

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