Raw material master
Reuse purchase-linked raw materials and define units such as kg, g, L, ml or pieces, with quantities and costs.
FRB V3.2.1 · PRODUCT FEATURE
Restaurant Recipe, BOM & Ingredient Inventory
Recipe (BOM) management links what a restaurant sells to the ingredients it uses. It is an optional module and does not gate normal POS billing.
What is restaurant Recipe/BOM Management?
A restaurant recipe or Bill of Materials (BOM) is an ingredient list with quantities for a defined food item or serving. For example, a pizza could use dough, mozzarella, sauce and seasoning. A recipe link lets FRB calculate estimated ingredient consumption when an eligible sale completes.
Important: This is not an automatic procurement system or a substitute for physical stock counting. Recipes must reflect your kitchen practices and recorded units. Existing FRB billing works when the feature is disabled.
What's included in the V3.2.1 source?
Dish and size recipes
Link a sellable item or separately defined size/variant to its recipe. Quantity differences are configured explicitly.
Toppings, meals and batches
Support optional ingredient usage for selected add-ons, composite meals and prepared components without intentional double deduction.
Cost and stock movements
Review estimated recipe cost, consumption, wastage, adjustments and low-stock/reorder suggestions.
Example: one Margherita pizza
This fictional illustration shows the relationship between an item and its ingredients. The quantities and costs are not standard recipes or market prices.
| Ingredient | Quantity per pizza | Assumed purchase rate | Estimated cost |
|---|---|---|---|
| Flour | 150 g | ₹60/kg | ₹9 |
| Cheese | 80 g | ₹400/kg | ₹32 |
| Tomato sauce | 50 g | ₹120/kg | ₹6 |
| Vegetables | 30 g | ₹100/kg | ₹3 |
| Estimated ingredient cost | ₹50 | ||
If the pizza sells for ₹180, ingredient food cost is ₹50 / ₹180 = 27.8%. The remaining ₹130 is contribution before labour, rent, wastage, packaging, discounts, platform costs and other expenses.
When does ingredient stock decrease?
- Define an ingredient record and starting stock.
- Link ingredients and serving quantities to a food item.
- Turn on optional recipe consumption for the business.
- Complete an eligible bill. The recipe ledger should record consumption once per transaction.
- Compare ingredient stock, stock movements and physical counts. Review shortages and reconciliation alerts.
Never block checkout: Missing ingredient stock should produce a warning, not prevent the restaurant from issuing a bill. The recipe ledger is supplemental to the financial sale.
Limitations worth knowing
- Recipe tracking is OFF by default for existing businesses.
- In this source release, ingredient stock is device-local; multi-device ingredient synchronization is not guaranteed.
- Demo calculations are not proof of the deployed backend, kitchen, payment or printing integrations.
- Editing a recipe must not rewrite ingredient quantities consumed on historical bills; test this against your deployment.
- A food-cost percentage is an estimated ingredient metric, not restaurant net profit.
Related practical resources
How to set up a recipe · Food cost with worked examples · Inventory and purchases