What you make, and what it costs. Recipes draw from your products; 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 — for a dish you sell, the name on the menu.
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.
Create Recipe. Ingredients come next, on the detail page.
Adding ingredients
For each line: the product, the net quantity, and the unit.
A line points at the canonical product — Olive Oil, not a supplier's bottle — and is costed at the price of the supplier your venue is buying from right now.
Net is what goes in the dish. NexReps works out the gross from the product's trim loss — see Trim loss.
Only units that make sense for that product appear in the dropdown. If the one you want is missing, the product 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 product. 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.
What NexReps refuses
A recipe inside itself. A sauce that contains a dish that contains the sauce would cost infinity. NexReps refuses the line.
Deleting a sub-recipe that is in use. NexReps names the recipes that use it. Change those first.
Recalculate costs
Costs update on their own when a price changes — validating an invoice recosts everything touching that product.
Recalculate costs forces it for the venue. Use it after an import, or 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 product has no price contributes zero. So does a line whose unit cannot be converted — grams of a product NexReps only knows by the piece.
So a dish can show a cost that is far too low. The number is arithmetically correct and practically a lie.
The badge is NexReps telling you that. 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: price the product — usually by validating an invoice that carries it — or give it the weight it needs.
Next
Menu — connecting what you make to what you sell.