Product documentation
Ingredients and purchase costs
Record how ingredients are bought so recipe costs are based on real purchasing units and waste.
Ingredient records describe how the venue buys an item, not how a recipe uses it.
Add an ingredient
Open Operations → Ingredients and enter:
- ingredient name and category;
- supplier, if known;
- purchase quantity;
- purchase unit — g, kg, ml, L or each;
- purchase cost;
- waste percentage;
- whether the ingredient is active.
Example: if a product arrives as a 5 kg box for A$48, record the 5 kg purchase quantity and A$48 purchase cost. Recipes can then use smaller quantities from that purchase unit.
Waste percentage
Waste accounts for the portion of a purchased ingredient that is not usable in the final recipe—trim, peel, bone or other loss.
Use a realistic percentage based on how your kitchen actually prepares the product. Inflated or guessed waste makes every downstream recipe cost less trustworthy.
Updating prices
When a supplier price changes, edit the purchase cost on the ingredient. Recipes using that ingredient will then reflect the current underlying cost calculation.
Units
Keep units consistent with how you measure the ingredient in recipes. If you buy kilograms but recipes use grams, TablePace can work with those compatible units without requiring you to rewrite the purchase pack as individual grams.