The product on the menu and the ingredients in inventory describe the same activity from different perspectives. In RostPos, recipes connect them through items, quantities and units of measure.
Organise the catalogue by category and configure products and selling prices. Individual items and products with recipes share the same working structure. The front-of-house team uses the catalogue while the administrator manages how products relate to inventory.
For each recipe, set the ingredients, quantities and units of measure. This structure describes what is consumed for the prepared product. During configuration, we go through item organisation and how recipes reflect your venue’s menu.
Recipes connect products sold with inventory consumption. Sales reports, stock and consumption provide complementary views of activity. Follow a prepared product from the catalogue to its associated ingredients and their stock records.
Follow ingredient consumption in relation to products sold and your venue’s stock.
A recipe connects the product with its ingredients, quantities and units of measure. This information supports consumption records.
Yes. The catalogue includes individual items and products with recipes. We configure the structure according to what you sell.
Choose a few representative menu products and the ingredients used for them. We go through the recipe structure and the connection between sales, consumption and stock.
We start with a prepared product on your menu and discuss the products, ingredients and records you need.