What is a recipe and how do you manage it?
A recipe is a partially finished product that forms part of a dish. It is used as a component when preparing dishes and needs further processing to be complete. Examples of recipes are sauces, croquette doughs and vinaigrettes, among others.
In tspoonlab, recipes are easy to create and manage. You can integrate them into other recipes and keep detailed control of costs and yield, optimizing your productions.
How to create a recipe?
In this video, we show you how to create recipes in tspoonlab. You can also follow our step by step in this same article.
What is the difference between recipes and dishes?
A recipe is a component that is not served directly to customers. For example, a sauce that will be used in a dish. A dish, on the contrary, is the fully finished product, ready to be served. Recipes are integrated into dishes as part of their composition.
Step-by-step guide to create a recipe
Open the recipe record
Go to the "Offer" tab, in the top-left corner of the screen. Once there, select "Recipes" in the bottom bar.
Click the three dots next to the search bar. This opens a dropdown menu. Select "New recipe".
This opens the blank recipe record: a form where you must enter all the relevant information for the recipe you are creating.
Complete the recipe record
When creating a new recipe in tspoonlab, it is important to complete the fields you need. Not all fields are mandatory, so you can fill in only those relevant to your business. The fields are:
Name (*): enter the name of the recipe.
Alternative name: if it has an additional name, enter it here.
Quantity (*): specify the default quantity (1 kg by default, but you can adjust it). You can also add conversions, for example: 1 kg = 30 units.
Families (*): assign the corresponding Recipes family (for example, "Sauces" or "Preparations").
Cost calculation: choose whether the cost will be calculated in detail. This can be based on the last production carried out or on an average of previous productions. Tick "Include in orders" if applicable.
Analysis account: indicate the associated analysis account.
VAT: set the applicable value-added tax (VAT) percentage (for example, 10%).
Storage: specify the storage method (Fridge, Freezer, Room temperature, Hot, etc.).
Storage temperature: indicate the exact temperature needed for storage.
Expiry: set how many days it will last before expiring.
Immediate consumption: tick this option if the recipe is for immediate use.
Prepare "X" days in advance: set how far ahead the recipe must be prepared.
Round in planning: indicate whether you want to round the quantity in planning.
Minimum production: set the minimum quantity that must be produced.
Quantity per production: specify the standard quantity per production batch.
Quantity per partial production: if needed, set this quantity for partial productions.
Store: select the store the recipe belongs to, if applicable.
Minimum and maximum stock: configure the minimum and maximum inventory values you want to keep.
Station: specify the station this recipe belongs to, if applicable.
Do not include on the label: tick this box if you do not want it to appear on labels.
Barcode: enter the barcode if applicable.
Product code: add the product code for internal management.
Click "Accept" to save this basic information.
š¢ Warning: Mandatory fields are marked with (*).
Add the recipe composition
Select "Edit details" from the three dots above the composition box to add the ingredients and their quantities.
Click "Products" to start adding ingredients. Here, ingredients can be classified into four categories:
Products: tspoonlab understands "Product" as unprocessed raw materials.
Materials: in tspoonlab, materials are non-edible kitchen items, such as baking paper, napkins or a takeaway cup.
Recipes: in tspoonlab we call "Recipes" the prior preparations and mise en place made in the kitchen.
Other costs: tspoonlab classifies as "Other costs" additional expenses such as transport or staff costs.
In the "Composition" section, enter each ingredient with its quantity. For example, composition for a basil pesto:
Basil paste: 100 g (created as a recipe).
Grated Parmesan cheese: 50 g.
Pine nuts: 30 g.
Peeled garlic: 10 g.
Extra virgin olive oil: 100 ml.
Salt: 5 g.
If an ingredient does not appear in the existing list, you can create it and assign it the corresponding family.
š Note: If your recipe requires specific cuts and breakdowns, see the "Cuts and Breakdowns" article for more on how to configure them correctly.
Adjust the yield
To define the final net yield of the recipe in the main recipe sheetāfor example, if an initial mixture of 0.295 kg results in 0.290 kg of usable pestoāfollow these steps:
Click the three-dot menu within the recipe sheet.
Update the final yield of your recipe in the Quantity field.
Click "Ok". The system will automatically display the updated yield, along with the gross weight and net weight of your recipe.
Add images and description
Images: remember to add an image in the "Photo" section, found in the three dots on the right.
Preparation or step by step: you can describe the recipe simply or use a step by step if the recipe needs different stages with specific times.
Manage recipes
From the three-dot menu in the top-right corner, you can perform the following actions:
Edit recipe: lets you change the details, yield and settings of the recipe.
Delete recipe: deletes the recipe permanently.
Hide recipe: hides the recipe from the main view without deleting it.
Move to dish: converts the recipe into a dish.
Copy recipe: creates an exact copy of the selected recipe.
Flag: highlights the recipe to make it easier to identify.
Set as key product: defines the recipe as a key product in management.
Lock product: if you have the lock action enabled, it restricts changes to the recipe.
Deactivate product: temporarily disables the recipe so it is not used in new recipes.
Copy recipe to another account: lets you transfer the recipe to a different account within the system, if applicable.
Export production sheet (PDF): generates a PDF file with all the recipe details.
Export recipe costing (XLSX): downloads an Excel file with the recipe's costing (bill of materials).
Export detailed recipe costing (XLSX): get an Excel file with detailed costing information.
Generate production: creates a new production from the recipe.
Print ticket: generates a physical ticket with the recipe's key information.
Tags: lets you create tags to identify the recipe.
By following these steps, you will have created a complete, well-documented recipe in tspoonlab, ready to use in your daily planning and production.
š Note: Remember you can edit this record again at any time if you need to make changes or adjustments.
Did you find this article helpful?
If you need further assistance, contact support by clicking the built-in Support Chat in the bottom-right corner of your screen.
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