Skip to main content
Who: prep cooks or the kitchen lead. When: every production run — sauces, doughs, broths, syrups. Recording a batch converts raw ingredients into prepped product in inventory, keeping counts and variance accurate for both the raw items and the prep.

​
Record a batch

  1. Go to Inventory → Stock & Inventory → Prep & Batches.
  2. Press Add to Batch.
  3. Choose the recipe and enter the quantity — number of batches, or an amount in the batch unit (the dialog shows the yield, e.g. 1 batch = 1 serving).
  4. Set the date, then press Review & Confirm to see exactly what will leave inventory.
  5. Confirm.
Recording a batch: recipe, quantity, and the confirm step The confirmation step — ingredients deplete on confirm, and deleting the batch undoes it

​
Fix mistakes

Deleting a batch reverses all of its depletions — a wrong entry is safe to delete and re-enter.
If a prep recipe won’t come up here, it isn’t marked as a Prepared Item (Sub-recipe) — that flag, with its Prepared Yield, is what lets Garde translate “3 batches” into real quantities. See Recipes & menu costing.