Preps: sauces, dough, fillings

What the kitchen makes itself — written once, used by the gram everywhere.

A sauce, a stock, a dough, sushi rice — none of them are on the menu, but they all leave the store. They live in Store → Tech cards → Preps.

This is the entire point of the section: a kitchen with six sauces and forty dishes otherwise writes the same tomatoes into seven places — and the seven copies stop agreeing within a month.

Writing a prep

1New prep — give it a name: «Somsa filling», «White sauce».
2Choose the unit: kilo (used by the gram), litre (by the millilitre) or piece.
3List the ingredients and the quantities for one batch.
4Enter the yield: how much one batch produces.
5Save. It now appears in dish cards like any other ingredient.

⚠The yield is where a card is honest. Three kilos of tomatoes that boil down to two yield 2000 g, not 3000. An overstated yield makes every dish containing that sauce look cheap.

⚠Without a yield a gram of the prep costs nothing, which means every dish using it stays uncosted.

A prep has no price to type: its price is what a batch costs divided by what it yields. That is why the price field is not on screen at all.

A prep can contain another prep. The costing is worked out in passes.

Are preps counted?

Usually no: nobody counts «sauce», they count tomatoes, and a dish with sauce reads as a dish with tomatoes. For a chain with a central kitchen there is a «Made in batches» switch — with it on, the prep is counted as a real thing on a shelf and transferred between branches.