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:

  1.  Create the Prep Recipe in R365
  2.  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
  3.  Add this Recipe as an Item on your Inventory Count or Stock Count