Ingredients

What are ingredients?

Ingredients are raw materials — flour, olive oil, coffee beans, packaging — that your business consumes to make products. They live in their own section, separate from your sellable products, so your customer-facing catalog stays clean while you track what goes into the kitchen or production floor. Restaurants, cafés, bakeries, and food producers are the main users, but any business that tracks raw material costs can benefit.

Open IngredientsAdd ingredient

Adding an ingredient

Click New Ingredient and fill in:

• Name — the raw material name (e.g. "Whole Milk", "00 Flour", "Espresso Beans").
• Unit — the measurement unit you use: kg, g, L, ml, pieces, etc. Choose from the grouped unit list so stock quantities are always in the same unit.
• Quantity — how much you currently have in stock. Enter 0 if you're starting from scratch.
• Cost per unit (USD) — the cost to acquire one unit of this ingredient. Used to calculate recipe costs and inform your product pricing.

Stock levels and status

Each ingredient on the list shows a colour-coded stock badge. Green means you have plenty (10 units or more). Yellow means stock is running low (under 10 units). Red means you're out. Use the Advanced Search filter to quickly list all low-stock or out-of-stock ingredients so you know what to reorder.

Restocking (importing stock)

When a delivery arrives, click the + icon next to any ingredient to add stock. Enter the quantity received and the system will add it to the current quantity. This keeps your stock numbers accurate without manual recalculation. You can restock as many times as needed — each import is additive.

Linking ingredients to products (recipes)

On the product edit page you can add a recipe — a list of ingredients and the quantity of each needed to make one unit of that product. For example, a "Flat White" product might use 150 ml whole milk and 18 g espresso beans. Once a recipe is set, the system can calculate the ingredient cost of making that product, helping you set prices that actually cover your input costs. Ingredients used in active recipes cannot be deleted — you'll see a warning if you try.

Exporting ingredient data

From the Ingredients page, export your full ingredient list to PDF or Excel with one click. The export includes name, unit, quantity, and cost per unit — useful for sharing with a supplier, doing a stock audit, or keeping financial records. Filters apply before export, so you can export only out-of-stock items or a specific unit type if needed.

Export ingredients

Filtering and searching

Use the search bar to find an ingredient by name. Click Advanced Search to filter by stock status (in stock / out of stock) or by unit type. Filters are applied to both the list view and to exports, so you always get the subset you need.