Daily Operations

Write recipes from Inventory items, plan and record batches, and log waste against each location's stock.

Recipes list the Inventory items that go into what a location makes. Recording a batch takes its ingredients out of the location's stock and adds what was made, and logged waste is taken out the same way. Each change is listed in Inventory's history, with a link back to Daily Operations.

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Stock at each location

Prep, recipes and waste use the stock kept in Inventory. Each location keeps its stock in one Inventory pool (a place or purpose stock is kept for): a pool named after the location is added the first time it is needed, and a team admin can choose another pool for the location under Stock kept in.

Who can plan, record and log at a location depends on their Daily Operations role. When the location keeps stock, shift leads and managers also see items below their minimum and orders expected at the location under Needs attention on Today.

Recipes

A recipe lists what goes into something a location makes, such as a sandwich, a batch of muffins or a floral arrangement, and the method. Managers write recipes, and everyone in Daily Operations can read them.

Ingredients from Inventory
Each ingredient is an Inventory item with the quantity used, typed in the item's units or its packs.
Recipes inside recipes
A recipe can be part of another, such as a syrup used in several drinks. When a batch is recorded, a component recipe kept in stock is taken from stock as its own item, and one that is not is counted as its ingredients.
Details
A recipe also records how much it makes, the Inventory item it is kept in stock as, how long it keeps, how long it takes, storage and allergens.
Versions
Changes are a draft until a manager chooses Use this version. A batch keeps the version in use when it was planned, so changing a recipe does not change batches already planned or made.
Costs
Managers and team admins who can see costs in Inventory see what each recipe costs, from each item's average cost or its usual supplier's price. Employees, shift leads and auditors do not see costs on Prep, Recipes or Waste.

Planning and recording a batch

Prep lists what to make at a location on a day, and Today lists the batches planned for the day that are not finished.

  1. Plan

    A shift lead or manager plans a batch: the recipe, how much to make, the day and, if they choose, who makes it. When a made item has an order-up-to level in the location's pool, Prep suggests how much to make to reach it, after what is already planned.

  2. Check the ingredients

    Ingredients lists what the open batches need against what is available: usable stock not set aside for other batches. An ingredient without enough is marked Short.

  3. Start

    Starting a batch sets its ingredients aside in Inventory, so other batches do not count them as available.

  4. Record what was made

    The ingredients will be taken out of stock, scaled to what was made: making 10 of a planned 12 uses the ingredients for 10. When the recipe is kept in stock, what was made will be added to its item with a batch code and a use-by time from how long the recipe keeps. A batch is recorded even when the stock records show less than it used.

  5. A failed or cancelled batch

    Record a failed batch takes the ingredients it used out of stock as waste and adds nothing. Cancel batch takes nothing out and stops setting the ingredients aside.

Logging waste

Log waste is on Today, Prep, a batch and the Waste page. Each entry records the item, how much and the reason, and the quantity will be taken out of the location's stock and listed in Inventory's history as Wasted.

Reasons
Expired, Spoiled, Damaged, Made too much, Preparation mistake, Dropped or spilled, Equipment failure, Returned by a customer, Recalled, Failed a quality check, Lost or stolen, and Other. Only managers can choose Lost or stolen. It and Other need a note.
Undo and corrections
The person who logged waste can undo it for 10 minutes. After that, a manager can correct or remove the entry. Each puts the stock back with a reversal in Inventory's history.
The Waste page
The Waste page lists a location's waste over a range of days, with totals by reason and by item, and downloads as CSV. Managers and team admins who can see costs also see what it was worth.
Waste recorded elsewhere
The Waste page also includes waste recorded on an item in Inventory in the location's pool, and the ingredients of failed batches, each counted once.

Write your first recipe.

Create a Magpie account, set up Daily Operations and add the items you keep to Inventory. Then write your first recipe from them.

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