What you make, and what it costs. Recipes draw from your ingredients; food cost draws from them.
The list
Three tabs:
Menu Recipes — dishes you sell.
Sub-Recipes & Preps — things you make to put in other things. A base, a sauce, a dough.
All Recipes — everything.
Filter by category, or search. Each card shows the recipe, its category, and its cost.
Creating one
New Recipe.
Recipe name.
Category — your kitchen's own grouping. Stations, courses, whatever you use.
Yield and Unit — what one batch produces. 1 Portion for a plated dish. 4 L for a stock. This is what the cost divides by.
Prep time, Cook time, Ready in — optional.
This is a sub-recipe / preparation — tick it if this is an ingredient for other recipes rather than a dish you sell.
Menu link says Not Linked, and there is nothing to click. That happens on the Menu page, after the recipe exists.
Create Recipe. Ingredients come next, on the detail page.
Adding ingredients
Open the recipe.
For each line: the ingredient, the net quantity, and the unit.
Net is what goes in the dish. NexReps works out the gross from the ingredient's wastage — see Wastage.
Only units that make sense for that ingredient appear in the dropdown. If the one you want is missing, that ingredient needs a conversion — see Units and conversions.
The table
Ingredient · Type · Net qty · Unit · Wastage % · Gross qty · Cost
Type tells you where a line comes from. Library is a purchased ingredient. Sub-Recipe is another recipe nested inside this one.
Total Recipe Cost is the sum, at the bottom and in the header.
Yield does the dividing
A recipe yielding 4 L that costs $12 to make is $3 per litre. When another recipe uses 500 ml of it, that is $1.50.
Get the yield wrong and every recipe downstream is wrong. It is the least visible field on the page and one of the most consequential.
Recalculate
Costs update on their own when a price changes — validating an invoice recosts everything touching that ingredient.
Recalculate forces it. Use it if a number looks stale after a change you know happened.
The recipe as a document. For the pass, for a binder, for someone who does not have NexReps open.
The Incomplete badge
A recipe cost is the sum of its lines. A line whose ingredient has no price contributes zero.
So a dish can show a cost that is far too low. The number is arithmetically correct and practically a lie.
The badge under the cost is NexReps telling you that. Incomplete means at least one line has no resolvable price — and the total you are reading is short by however much that ingredient costs.
It is recursive. A dish whose sub-recipe has the hole is flagged too, because the dish is just as wrong.
No badge and a cost is a cost you can act on. Badge and a cost is a starting point. Open the recipe, find the line at $0.00, and price the ingredient — usually by validating an invoice that carries it. See Ingredients.
Next
Food Cost — recipes against what actually sold.