A dish's recipe takes its ingredients off stock after the sale

The customer asks: Sell a dish at the till and have its ingredients (the bun, the patty, the coffee beans, the milk) come off the kitchen's stock by its recipe, without counting each one by hand

• Verdict: Ready, with limits (4)
• Door: Desk action · area: Stock and buying › Transfers, deliveries and orders
• Recipe: Restaurant back office: recipes off stock, allergens and food cost
• Sample: S45 — Restaurant back office (recipes off stock, allergens, food cost, sales by day part)
• Checked: 2026-10-23 · bench

What you build

Each dish is a plain item that is not stocked, with the shop's own recipe on it (a bill of materials: the parts and how much of each makes one dish; a recipe may hold another, such as a sauce). An Issue ingredients button on your settings record calls your service, which reads the till sales no issue has taken up yet, opens each dish's recipe into the stock items it uses, and books the shop's own Material Issue of those parts: one per store and day, safe to press again, a sale never taken twice, a sale made offline and posted late caught by the next press.

Limits

• The ingredients come off when someone presses the button (after the day's close, say), not at the moment of the sale.
• When the store is short of a part, nothing of that store-day is taken off and the issue names every short part; the next press after a delivery or a count books it.
• A sale older than the press's look-back (7 days by default) is never taken up.
• An ingredient counted in whole units (a bun) takes whole quantities: a recipe that uses half of one is refused by the shop and named on the issue.

Tell the customer

Ring the dish as today: the recipe takes its ingredients off the kitchen's stock with one press a day, and a short ingredient is named rather than booked below zero.

What next

1. Tell the customer the 4 limits above, and write them into the proposal.
2. Follow the recipe: Restaurant back office: recipes off stock, allergens and food cost.
3. Copy the sample: S45 — Restaurant back office (recipes off stock, allergens, food cost, sales by day part), and change it.
4. Build and test it on your sandbox (request one if you have none; what is on it).
5. Run the checks: your own tests, the kit's checks and the money kit's release gate (testing and release).
6. Release through the customer's own release gate (14. Testing and release); an app other shops install goes through the App library.

Related needs

• Show what the food should have cost by the recipes against what it really cost after waste and the stock count, as a percentage of sales — Ready, with limits (2)
• See what sold, who sold it and when in the day (breakfast, lunch, dinner) across stores — Ready, with limits (2)
• Show a dish's allergens to the cashier on the sale and print them on the receipt, and make sure the dish lists every allergen its ingredients carry — Ready, with limits (5)
• Our service makes the stock transfer from a material request, or the delivery note or invoice from a sales order, as Desk's Create menu does — Ready, with limits (3)

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