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Standardized recipe creation

Recipe Editing

Before getting started, and to make the most of your time, make sure all your distributors are activated and that your product list is as complete as possible. Otherwise, some ingredients will be missing when creating your recipes.

In the RECIPES section, from either the ACTIVE or DRAFTS menu, click on "Create" or on the "+" icon.

If you create a new recipe from the ACTIVE page, it will be considered active. If you prefer to start one but keep it as a draft, create it instead from the DRAFTS section.

Give your recipe a title in both English and French.

Indicate the category to which the recipe belongs (you can create new categories based on your menu using the "+" button). Then, specify the minimum format.

For a plated dish, use the terms “portion” or “unit.”
For a basic preparation — such as a large batch of sauce — use the unit of measurement used in service.

Example:
Let’s say the recipe yields 16 liters of sauce, or 16,000 ml. In service, 200 ml of sauce is typically used per portion. In this case, the minimum format would be ml.
Conclusion: Always convert the quantity to the smallest service unit possible.

The yield is the final quantity of preparation your recipe will produce once all the ingredients are combined.

In addition to a photo, other media such as videos can be added (at the top right of the image tile).

Still from the main page of the recipe sheet, you can:

Add allergens listed in the recipe, as well as potential cross-contamination risks.
Create different sales formats for your preparation.
Use the price simulator to help you determine a selling price. Note that this tool functions only as a calculator and does not affect your financial data.

A nutritional values table will also be available soon.

To start your recipe, click on + ADD, which will take you directly to the product selection menu. The ingredients offered come from your order book and carry the same names as on your suppliers’ invoices. It is therefore possible that you encounter abbreviations; Always keep this in mind when performing a search.

In the search field, enter the name or the first letters of the ingredient you want to add. Then choose the corresponding product as well as the desired unit of measurement. If the desired unit does not appear, look for it among the suggested formats. If it still doesn’t appear, you can create it yourself by clicking on the ℹ️ icon, as shown in the image below, or choose from the list of suggested formats.

Since it is possible to add recipes within a recipe, make sure to check the box "Include drafts" so you can select draft recipes if needed.

Once the first ingredient is added, continue in the same way for each ingredient in your recipe. When all are entered, simply adjust the quantities to match the recipe.

RESTOCK also allows you to create transformations. For example, in the case of pasta, you can create a cooking transformation. Once configured, this will be available in the dropdown menu as a format.
As in the example below, this recipe contains 225 grams of cooked pasta, but RESTOCK will deduct 100 grams of dry pasta from the inventory.

You can also add the preparation steps and the equipment required to prepare the recipe, ensuring consistency in recipe execution in the kitchen.

Updated on: 16/06/2025

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