Overview
Recipes connect the ingredients you buy with the menu items you sell or make. LineNow uses the ingredient quantities and conversions to explain usage, costs, margins, and how many finished units you can make.
Create a recipe
- Select a Food Service unit and open Recipes.
- Use the recipe-addition action to enter or import the recipe through an available method.
- Add each ingredient from the purchasing items you actually use.
- Enter the quantity and measure used by the recipe, checking its relationship to the supplier pack.
- Review yields, output, and selling information, then save or finalize the recipe.
Connect a sold menu item
- Open Connect [recipe] to POS.
- Select the POS system, its location, and the matching POS product.
- Review the mapping and save.
Check variants and modifiers where relevant. A connected provider does not automatically mean every menu item is linked to the correct recipe.
Maintain the recipe
Use the ingredient yield controls when usable output differs from the purchased quantity. Add approved substitutes with their quantity relationship. Review costs as supplier prices change; the displayed margin depends on the recipe and sales information being accurate.
Check how much you can make
The recipe inventory view rolls ingredient stock up into finished-unit capacity and identifies the limiting ingredient. Use that breakdown to decide which ingredients need purchasing before service or production.
Important workflow differences
Manufacturer units label this experience Assemblies. Stockroom does not use recipes, and Procure to Produce maintains recipes or BOMs in the ERP. Recorded production of an in-house item is a separate action that changes raw-material stock.
Related: In-house production and Approved substitutes.