Restaurant recipe and production management
Know the real cost of every dish, catch wastage as it happens, and connect production straight to inventory.
What is recipe and production management?
Recipe management defines exactly what ingredients and quantities go into each dish: the bill of materials. Production management handles the step before that: converting raw ingredients into prepared components, like a sauce base or a dough batch, each with its own recipe and yield. Together, they connect a sale on the POS all the way back to raw stock, so food cost and wastage are calculated from what actually happened in the kitchen.
From recipe to real food cost
Recipe and BOM management
Define a bill of materials for every dish, so a sale automatically deducts the right raw materials.
Recipe costing
See the real cost of every dish based on current ingredient prices, not a number you last updated months ago.
Production orders
Convert raw stock into prepared items (batters, sauces, semi-finished goods), each with its own recipe and yield.
Wastage tracking
Record wastage against the recipe it came from, so food cost reports reflect what actually happened, not just what was billed.
Kitchen production in Vaniyo
Recipes with their ingredients and yield, next to the production plan and the waste and loss log.
Vaniyo · Recipes and costingCommon questions
Something else on your mind? Ask our team.
Recipe cost is calculated from current stock and purchase data, so it reflects the latest ingredient prices rather than a fixed number you set once.
They work together. Inventory tracks raw stock, while production and recipes track how that stock is converted into dishes and prepared items, and inventory updates as a result.
Yes. Wastage is logged against the recipe or item it relates to, separate from billed sales, so food cost reporting stays accurate.
It is optional. Many small outlets start with POS and billing alone and turn on recipe and production management once portion costing or multi-item prep becomes worth tracking.
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