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You can set any recipe you create to be available to count on Inventory, either when you create the recipe or at any time later. This article shows you how to do this. When you count a recipe on inventory, the separate ingredients get broken up proportionally and displayed as individual products in reports like the Usage Report. So the category cost breakdown of a recipe will reflect its individual parts.

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Steps to Inventory a Recipe

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1. Find the recipe you want by clicking into the appropriate navigation section.

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2. Find and click on the recipe, then click “Edit Recipe.”

When you check this box, you will see a dropdown list of your inventory count sheets. Select the desired one and choose a section if applicable. To add to multiple count sheets, click the blue +Add to a Count Sheet button and repeat the process. To remove it, click the trashcan icon to the right of the count sheet name.

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4. Adjusting the Count-By Unit

By default, your count-by unit of measure will be the value you set in the recipe’s yield. For example, if a recipe yields one “batch,” it would default to counting by the batch. There can only be one count-by for a recipe when on your inventory. To do this, click the box “I count this recipe by something other than its yield.”
  1. Enter the unit of measure you would like to count the recipe by (for example, by the each).
  2. Enter how many of this new unit of measure are in the total yield of the recipe (for example, there are 20 each in 1 batch).
Note: If the new unit is in the same family of measurement, then the quantity and conversion will stay in sync automatically. For example, if the recipe yield is already “1 cup” and you want the new count-by quantity to be “1 gallon,” it will auto-fill the conversion to show “16” cups. If you then update the quantity to “3 gallons,” the conversion will update to “48.”

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Do You Want to Count a Recipe Multiple Ways on Your Inventory?

When taking inventory, there will only be one count-by available for each recipe. The yield is the default, but as explained above, you can add one additional count-by unit to a recipe and select that as the default. Should you need additional ways to count a recipe, consider creating another recipe that pulls the specific portion size from the original recipe to create the new unit of measure you desire. This new recipe will have the original recipe nested into it, and you can change the yield to get another count-by. This means the original recipe is the only one you need to maintain. Any edits to the original recipe will flow through to any recipe that uses it as an ingredient. Pro Tip: If you have multiple recipes that need multiple count-by options, consider creating a specific Recipe Type to organize the ones that exist solely to offer additional inventory count-bys. If your recipe is mapped to a POS item, Garde will automatically deplete ingredient stock when that item sells. This works alongside inventory counting to keep your on-hand quantities accurate between counts. You can set up POS mapping from the recipe editor by linking the recipe to its corresponding POS menu item under Inventory > Recipes.

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How Will This Inventoried Recipe Look on My Reports?

When you count a recipe on inventory, the separate ingredients will be broken up proportionally and displayed as the individual products in reports such as the Usage Report. This will mean that the original recipe is the only one you need to maintain - any edits done this this original recipe will flow through to any recipe that utilizes it as an ingredient. PRO TIP : If you have multiple recipes that need multiple count-by options, consider creating a specific Recipe Type to organize the ones that exist solely to offer additional inventory county-bys.

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Mapping Recipes to POS Items for Automated Depletion

If you’ve mapped a recipe to a POS item through your PMIX mapping, Garde can automatically deplete the recipe’s ingredients from your inventory whenever that POS item is sold. This means you don’t have to rely solely on manual counts to keep your stock levels current — sales data does a lot of the heavy lifting for you.
This is especially powerful when combined with the Theoretical On-Hand Report. With POS-driven depletion in place, your theoretical on-hand numbers stay closely aligned with what’s actually on the shelf between counts.

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How will this inventoried recipe look on my reports?

When you count a recipe on inventory, the separate ingredients will be broken up proportionally and displayed as the individual products in reports such as the Usage Report. If these are commissary recipes, see this article for best practices!