Recipes

TablePace supports two recipe types:

• Prep recipe — something the kitchen makes for use elsewhere, such as tare, dressing or pickles.
• Menu recipe — a finished item that can carry a menu price and food-cost target.

Create a recipe

Open Operations → Recipes, choose the recipe type and enter the basic information.

For a prep recipe, record a realistic yield and unit. For a menu recipe, enter the current selling price and target food-cost percentage where useful.

Write the method

Use the Method editor for the preparation steps your team needs. Basic formatting such as paragraphs, bold text, bullets and numbered lists is supported so the method remains readable in the kitchen.

Add recipe lines

After saving the recipe, add its ingredients and quantities. A recipe can also include another recipe—for example a menu dish can contain 30 g of a prep sauce.

This is useful because the sauce cost is maintained once and reused wherever that prep appears.

Yield matters

For prep recipes, the yield tells TablePace how much usable product the batch creates. If the yield is wrong, every portion cost based on that prep will also be wrong.

Measure a real batch when possible rather than relying only on the theoretical sum of the ingredients.

Keep recipes maintainable

Use prep recipes for components that appear in several dishes. Avoid duplicating the same sauce ingredients across five menu recipes; the duplicate approach is harder to update and easier to cost incorrectly.