Guide · Stock
Recipes & cost price
This guide answers one question: where a product's cost price (HPP) comes from and when ingredient stock drops. Flow: (1) an ingredient has a base unit, a purchase unit and a purchase price stores recipes you can copy onto many products. Purchasing, goods received and waste are in the stocking guide; the products themselves are in the products and menu guide.
- Who it is for
- Owner, manager
- Time to complete
- about 30 minutes
- In this guide
- 5 guides
Resep
Bahan apa yang dipakai setiap produk, dan berapa biayanya per porsi.
Semua 7Belum ada resep 2Ada bahan tanpa harga 1
| Produk | Resep | Biaya per porsi | Dari harga jual |
|---|---|---|---|
| Es Kopi Susu Gula Aren | 3 bahan | Rp 6.500 / porsi | 30% dari harga jual |
| Kopi Tubruk | 2 bahan | Rp 3.430 / porsi | 29% dari harga jual |
| Cimol Keju | Belum ada resep | ||
| Roti Bakar Cokelat Keju | 2 bahan | Rp 7.350 / porsi | 31% dari harga jual |
| Es Cokelat Belgia | 3 bahan | Rp 9.000 / porsi 1 bahan tanpa harga | 35% dari harga jual |
In this guide
- 01Ingredients: units, price, minimum stockSteps2 min read
- 02Building a recipeSteps2 min read
- 03Recipe templatesSteps2 min read
- 04Cost price (HPP) and marginSteps · "Recipe overwrites and locks HPP" explained · Variants2 min read
- 05Stock deduction from recipesStatus: active, no global switch · Steps2 min read
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