> ## Documentation Index
> Fetch the complete documentation index at: https://docs.dishink.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Recipes

> Link ingredients to menu items so every sale auto-deducts stock. Servings-left, food-cost bands, and ignore_stock.

## Overview

A **recipe**  links a menu item to the ingredients it uses . When the item sells, DishInk multiplies each recipe line by the sold quantity and deducts stock. Recipes also power the **servings-left badge** on the POS and the **food-cost band** on the menu.

<Frame>
  <img src="https://mintlify.s3.us-west-1.amazonaws.com/dishink/images/inventory/recipe-editor.png" alt="Recipe editor showing ingredient rows, quantities, units, and food-cost card" />
</Frame>

## Recipe fields

| Field              | Description                                                                                   |
| ------------------ | --------------------------------------------------------------------------------------------- |
| **Menu item**      | The sellable item this recipe belongs to.                                                     |
| **Ingredient**     | One row per ingredient.                                                                       |
| **Quantity**       | Amount used per single serving.                                                               |
| **Unit**           | Must match the ingredient's stock unit (kg, g, l, ml, pieces, portions, boxes, slices, cups). |
| **`ignore_stock`** | When true, this recipe does not deduct stock. Useful for water, bread service, promo items.   |

## Creating a recipe

<Steps>
  <Step title="Open Menu Management">
    Go to **Menu → Items** and open the item.
  </Step>

  <Step title="Switch to the Recipe tab">
    Every menu item has one.
  </Step>

  <Step title="Add ingredient rows">
    Pick an ingredient, enter quantity per serving, confirm unit matches.
  </Step>

  <Step title="Save">
    The recipe is now active. The food-cost card recalculates and the servings-left badge appears.
  </Step>
</Steps>

## The food-cost card

```text theme={null}
food_cost_% = (sum of ingredient_cost × quantity) / selling_price × 100
```

Colored by band:

* **Healthy** — under 30% — green
* **Warning** — 30 to 40% — yellow
* **Critical** — above 40% — red

<Frame>
  <img src="https://mintlify.s3.us-west-1.amazonaws.com/dishink/images/inventory/food-cost-card.png" alt="Food-cost card showing 34% warning band" />
</Frame>

## Servings-left badge

DishInk calculates the maximum servings possible given current stock:

```text theme={null}
servings_left = min(ingredient_stock / recipe_quantity) for each ingredient
```

The result appears on the POS menu tile once it drops below the threshold set in [Inventory Settings](/inventory/settings).

## `ignore_stock`

Use when you don't want a recipe to deduct — typical cases:

* Complimentary bread, butter, water
* Promo giveaways
* Items sold rarely enough that manual counting is easier

Recipe still contributes to food-cost calculation.

## Tips

* Enter ingredients in **the same unit** you receive them in — easier stocktake.
* Recalculate food-cost after **every price change** or **supplier switch**.
* Use portions/servings units for prep items (e.g. "burger patty" as a piece rather than tracking mince grams).
* Test a recipe by selling one item and confirming stock drops in [Adjustments](/inventory/adjustments).

## Common mistakes

* **Mismatched units.** 200 in recipe but ingredient stored in kg = 200kg deducted. Always match.
* **Missing ingredients.** Forgot to add cheese to the burger? Cheese stock never drops.
* **Selling price at K0.** Food-cost card shows infinity — always set the price before publishing.
* **`ignore_stock` on high-volume items.** Kills margin visibility. Only use for genuine non-tracked items.

## Related pages

* [Ingredients](/inventory/ingredients)
* [Stock Levels](/inventory/stock-levels)
* [Modifiers](/inventory/modifiers)
* [Menu Items](/menu/items)
* [Inventory Settings](/inventory/settings)