How does inventory, ingredient usage and recipe costing work?

Hestaurant links recipes to ingredients so the platform calculates costs and updates stock automatically:

• Ingredients Catalog: Add each ingredient with unit type (kg, g, unit), purchase cost and package yield. Record supplier and lead time for reorders.
• Recipe Builder: For each menu item, set the exact ingredient quantities used (e.g., 120g chicken, 15g spice mix). The system sums ingredient costs to compute the production cost per dish.
• Automatic Stock Deduction: When an order is confirmed, the system deducts the corresponding ingredient quantities from current stock. If multiple menu items use the same ingredient, deductions are aggregated automatically.
• Low-Stock Alerts & Reordering: Configure threshold levels per ingredient. When stock hits the threshold the platform sends alerts and (optionally) creates a purchase suggestion for the supplier.
• Reporting & Profitability: You can view cost per item, gross margin, and top cost drivers in the profitability reports. Use filters by date or menu category to analyze trends.