Operations overview

Operations is the back-of-house workspace for the information that affects food cost and preparation.

The most useful way to set it up is in this order:

1. add your regular suppliers;
2. add ingredients with their purchase pack and cost;
3. create prep and menu recipes;
4. add ingredients or sub-recipes to each recipe;
5. enter menu prices and target food-cost percentages;
6. review menu costing;
7. use Prep Lists for day-to-day preparation work.

Why the order matters

TablePace builds costs from the bottom up. Ingredient purchase costs feed recipe costs. Prep recipes can feed other recipes. Menu recipes can then compare their calculated cost with the selling price.

If an ingredient price changes, update the ingredient rather than typing a new cost into every recipe that uses it.

Who can change Operations

Team members need Operations write access to create or edit operational records. Read-only users can still use the information available to their role without being able to change costing inputs.

Keep the data practical

Operations works best when it reflects how the kitchen actually buys and prepares food. Use the pack size from the invoice, realistic waste percentages and recipe yields your team can reproduce.