Creating Batches
Within Craftable there are two methods of inputting recipes that are “batched”. These are any items that are created from ingredients by the bar and restaurant, and then sold either on their own or as part of another recipe. Once the ingredients have been created into a batch their constituent ingredients cannot also be used for other recipes. Keeping track of these batches is an important part of using the system, but using a method that is effective and your venue can keep up with will ensure the accuracy of the information in your system.
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Prepared Item |
Batching |
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Depletions |
Only From Ingredients |
From Batch |
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Available in Audit |
 |
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Updates Running Theoretical |
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Accuracy |
★★★☆☆ |
★★★★★ |
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Time Required |
~5 minutes once, never repeated |
~5 minutes once, and ~30 seconds every time a batch is created. |
Batching
The most accurate way of doing batched recipes, but also requires the most amount of manual input.
When the bar or restaurant physically creates a batched recipe (i.e. takes the ingredients and turns them into something else) using the Batched method, creating a batch on the system will automatically deplete the constituent ingredients from the running theoretical inventory. The batched item is then also available in your audit so you can track how much of the batch is left when you do your audit. The batch is also attached to a recipe, so when the item is sold, stores with POS integration will have the batch amount depleted.
Prepared Item
Best for if you want to track your batches during inventory, but not have a running theoretical In Stock.
Prepared Items (or “prep items”) are items that appear in audits for the purpose of costing and counting. Prepared Items are made from Recipes, so depletions are done against the constituent Items (not the Prep Item) as it is sold. With prep items your theoretical inventory will not reflect the current on-hand amount of the item, as you are only telling the system how much you have on hand when you do an Audit. This method works well for bars or restaurants that do not have the time to enter a batch every time it is created. If you do Prep Items when you run your Actual vs Theoretical reports, be sure to select Items + Preps to see the counts of your Prep Items rolled up into their raw ingredients.
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