How to Set Up a Restaurant Recipe (BOM) in FRB
Set up ingredient-level stock tracking without slowing down counter billing. Start with one food item, test the inventory movement and only then expand to the rest of your menu.
Before you begin
Choose a disposable test workspace and one item from your menu. Have a simple ingredient list with purchase units and recipe units. The numbers below are hypothetical and should be replaced with actual kitchen measurements.
Step 1: Confirm raw material records
Open the Purchases or raw-material area and check that each ingredient has a unique name, quantity unit, available stock and cost basis. Example: flour purchased in kilograms but used by the gram.
Conversion example: 2 kg of flour equals 2,000 g. A recipe using 150 g reduces that stock by 0.15 kg after an eligible consumption event.
Step 2: Link the food item to a recipe
Open Setup → Recipes & Ingredients, create a recipe for one existing item, and add the ingredients with quantities per serving. For variants such as 7-inch and 10-inch pizza, review the applicable size-specific recipe rather than assuming identical usage.
| Ingredient | Recipe quantity | Test starting quantity | Expected after one pizza |
|---|---|---|---|
| Flour | 150 g | 2 kg | 1.85 kg |
| Cheese | 80 g | 1 kg | 920 g |
| Tomato sauce | 50 g | 500 g | 450 g |
Step 3: Save, then enable tracking
Save the recipe and review ingredient units, quantities and costs. Enable recipe consumption for the test business. Do not enable it across all devices and outlets until you know how that release stores its stock ledger and how duplicate events are reconciled.
Step 4: Make one controlled sale
Bill one item and finish the eligible transaction. Check the recipe stock movements and compare actual deductions with the expected values in the table. Refresh and confirm that the same completed transaction was not deducted again.
Repeat with recipe tracking OFF. Billing must still work, and no new recipe-consumption entry should be added. Repeat with an item that has no recipe.
Step 5: Validate restaurant edge cases
- Variants: 7-inch and 10-inch recipes use their respective quantities.
- Paid toppings: chosen toppings contribute the expected ingredients and no others.
- Meals: component recipes and any additional meal packaging should not be counted twice.
- Cancellation and refund: decide whether ingredients were already consumed; don't automatically put cooked ingredients back into stock.
- Recipe changes: new quantities should apply prospectively without rewriting previous sales.
- Low stock: a shortage should not prevent a customer invoice.
What is not verified by a browser demo?
Demo data is fictional. A local success does not validate real Firebase sessions, Captain-to-kitchen messages, printer hardware, offline recoveries or multi-device ingredient sync. V3.2.1 ingredient stock is device-local; preserve regular exports and physically reconcile supplies.
See repeatable product evaluation checks and the data-handling explanation.