What is the difference between a raw material and a recipe?

A raw material is the ingredient itself (Chicken, Flour, Cream), tracked in its own unit. A recipe is the fixed rule linking a menu item to the raw materials — and quantities — it consumes per sale.

Do paid add-ons like "Extra Cheese" affect stock automatically?

Only if the add-on is explicitly linked to the raw material it consumes. Left unlinked, an add-on charges the extra price but never deducts stock — a common, invisible gap between what's billed and what's tracked.

What does "wastage percentage" mean in a recipe?

It's the extra portion of an ingredient lost to unavoidable prep loss — trimming, spillage, bone weight — added on top of the base quantity a dish actually uses. It should reflect genuine loss, not be used as a substitute for the base quantity itself.

What happens to ingredient stock when an order is returned?

A proper system restores the ingredients that order's recipe and any paid add-ons consumed, in the same proportion as the quantity returned — a full return restores everything that sale deducted, a partial return restores its share.

Can raw material stock be tracked separately for each branch?

Yes, in a properly built multi-branch system each branch's stock is tracked on its own — a sale at one branch only ever deducts that branch's shelf, and a central kitchen's output to branches is recorded as an explicit transfer, not a shared pool.

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Operations Guide

Raw Material Management: The Complete A-to-Z Guide

How to track every ingredient from the sack it arrives in to the plate it leaves on — with real numbers, not theory.

What's actually being tracked

Two different things live side by side in your catalog. Mixing them up is the most common setup mistake.

Term	What it is	Example
Product	What the guest orders and pays for	Margherita Pizza, ₹199
Inventory Item	The raw material in the kitchen — never sold directly	Chicken, tracked in g
Recipe	The fixed link: this much raw material, every time this dish sells	1 Pizza → 20g Chicken
Modifier	An optional, priced add-on a guest can choose per order	"Extra Chicken +₹30" → +15g Chicken

A Recipe answers "what does this dish always contain?" A Modifier answers "what did this guest additionally ask for?" Both draw from the same Inventory Item, but they're configured — and deducted — independently.

Create the raw material

One entry per ingredient you want visibility into. Start with what actually runs out.

1
Open Inventory → Raw Materials
/inventory/raw-materials
2
Click + Add and name it exactly as staff will search for it — Chicken, not Chicken Breast Boneless (2kg pack)
3
Pick the unit staff actually weigh in — g, kg, ml, L, or pcs
4
Enter Opening Stock — what's physically on the shelf right now
5
Set a Reorder Level so a low-stock alert fires before you run dry mid-service

Why the unit matters

Whatever unit you pick becomes this item's base unit — every Recipe line and Modifier link against it converts back automatically (a recipe can say 0.25L against an item tracked in ml) — but it can never cross unit families. No weight recipe against a volume item.

Attach a Recipe

The fixed cost of making the dish — what goes in every single time, before any add-ons.

1
Open Recipes → New
/pos/recipes/new
2
Pick the product — and its variant, if it has one
3
Add an ingredient line: Inventory Item, Quantity, Unit, optional Wastage %
4
Leave Yield Quantity at 1 — it only rescales the cost report, never the stock deducted
5
Save, then Activate — a Draft recipe deducts nothing

1 kg Chicken · split across the menubase unit: g

Dish	Recipe qty	Orders today	Chicken used
Pizza	20 g	×1	20 g
Indi Pizza	30 g	×1	30 g
Burger	10 g	×1	10 g
Used			60 g
Remaining of 1000 g			940 g

Link a paid add-on

A Modifier without an ingredient link only charges a price. Linking it makes "Extra Chicken +₹30" also draw down Chicken stock.

1
Open the modifier group's Edit screen
/catalog/modifier-groups/:id/edit
2
Under the option (e.g. "Extra Chicken"), search and select the Inventory Item to link
3
Fill in the three fields that appear — read the diagram below first
4
Save

Qty per selection

Unit

Waste % (optional)

Left box = how much this add-on consumes. Right box = only extra prep loss on top of that — leave it at 0 unless this specific add-on genuinely wastes more.

Common mistake — seen on a live kitchen's setup

Typing the amount into the Waste % box instead of Qty per selection. One kitchen configured "Extra Cream" as Qty: 1 / Waste: 5% when they meant Qty: 5 — the system deducted exactly what was configured (1g × 1.05 = 1.05g), it just wasn't what was intended. If a deduction looks too small, re-open the link and check which box actually holds your number.

The deduction formula

Runs the instant a KOT is fired — no manual stock-out entry, for either a Recipe line or a linked Modifier.

Recipe line

deducted = recipe qty × order qty × (1 + wastage % / 100)

Modifier line

deducted = ingredient qty × times selected × order qty × (1 + wastage % / 100)

Worked example — a Pizza with no recipe of its own, plus one "Extra Chicken" (15g, 10% wastage):

Stock movement logorder #3892

Type	Note	Before	Change	After
Modifier Used	Extra Chicken — 15g × 1.10 wastage	1000.000 g	−16.500 g	983.500 g

Reading the movement history

Every gram in or out is a row here — open a raw material and switch to its History tab.

Stock InOpening stock or a purchase receipt

Recipe UsedA dish's own recipe, deducted at sale

Modifier UsedA paid add-on’s linked ingredient, at sale

Recipe VoidRecipe stock restored on a return

Modifier VoidAdd-on stock restored on a return

AdjustmentManual stock-count correction

WasteSpoilage written off by hand

ExpiredAuto write-off past a batch’s expiry

Every row also carries Before → Change → After, who performed it, and which order it belongs to — enough to answer "where did this kilo actually go" without asking anyone.

What happens on a return

Approving a refund reverses stock proportionally — for the Recipe, and for any ingredient-linked Modifier that order line had selected.

Restore ratio

restored = original deduction × (qty returned / qty purchased)

Return 1 of 2 Pizzas ordered with Extra Chicken, and exactly half the Chicken that order line consumed comes back — not the whole 16.5g, and not zero. A full return restores everything; a partial return restores its share.

Quick reference

To…	Go to
Add or edit a raw material, see current stock	`/inventory/raw-materials`
See full movement history for one item	`Raw material → History tab`
Attach ingredients to a menu item	`/pos/recipes/new`
Link a paid add-on to stock	`/catalog/modifier-groups/:id/edit`
Browse every stock movement, org-wide	`/inventory/ledger`

Before you save a Recipe or Modifier link, check:

Quantity typed into the wastage box. The left box is "how much," the right is "how much extra on top." A tiny deduction usually means these got swapped.

Add-on left unlinked to stock. "Extra Cheese" that only charges a price and never deducts stock is the single most common gap in raw-material tracking.

Recipe saved as Draft. A draft recipe is invisible to checkout — it must be Activated before it deducts anything.

Unit family mismatch. A weight quantity against a volume-tracked item is rejected at save time — that’s the ledger protecting itself, not a bug.

Related RasoeeCloud Products

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KOT Management

Real-time kitchen display system.

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Reports & Analytics

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Frequently Asked Questions

It's tracking every ingredient — not the finished dish — as its own stock item, linking it to the recipes and paid add-ons that consume it, and having every sale automatically reduce the right quantity instead of relying on a manual stock register.

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