If your restaurant prepares batch recipes that have multiday shelf lives, including those recipes in your Inventory Count or Stock Count will provide a more accurate Cost of Goods sold (COGS) since the ingredients are part of your inventory until sold.
To do this, complete the following steps:
- Create the Prep Recipe in R365
- Ensure that the Prep Recipe is marked as 'Available in Inventory' by opening its Recipe Item record and clicking this checkbox on the 'General' tab
- Add this Recipe as an Item on your Inventory Count or Stock Count