# Build and link a stock recipe

**Console: Stock → Recipes.** For the chef or menu/stock lead. A recipe defines
consumption and cost. It needs the correct menu or finished-item link before you
rely on it for a particular sale or prep batch.

1. Select **Add recipe**, name it, and open the saved record.
2. Use **Edit** to set yield and **When stock is used**. **Made to order** uses
   ingredients as accepted orders consume the linked recipe. **Made in batches**
   uses ingredients on completed production and holds finished portions for
   sale.
3. For batch production, choose the correct **Finished item** and review units,
   yield, pars, and its stock balance. Do not use a similarly named ingredient
   as the finished portions by accident.
4. Add ingredients with quantity, unit, waste percentage, and useful notes.
   **Add sub-recipe** uses portions of that recipe; do not enter an ingredient
   weight as though it were a portion count.
5. Wait for **All changes saved**, reopen the details, and verify the quantities
   and cost per portion. Check the linked menu item or choice separately.

**Waste %** is an extra starting allowance: the editor explains that a 1 kg line
with 20% waste draws 1.2 kg. It is not the percentage of ingredients retained.
Review those quantities with the kitchen before relying on costs or deductions.

New ingredient choices use active stock items. An archived item already linked
to a recipe can remain labelled on that existing line; review its status before
changing the link. A missing item in the new-line picker is not permission to
replace an ingredient with a similarly named product.

**Scale** previews scaled quantities and theoretical cost; check the original
saved yield and actual batch records separately. **Quick pour** creates a
one-ingredient drink recipe; verify its ingredient and pour unit, then the
specific menu-size link. See [Wine sizes and stock](/guides/wine-stock-links).

Review recipe allergens and nutrition before **Sync to Menu Item** or printing.
A sync is a product-data update, not verification of the underlying kitchen
facts. **Recalculate costs** refreshes recorded recipe costing; it does not
receive goods.

## Production and availability

Use [Prep batches](/stock/prep) or the Console's **New batch** workflow for
production at the correct location. Enter actual output before completing;
completion changes raw and finished stock and is not merely a label print.

Service availability must also be verified in the selling flow. Do not rely on a
recipe restriction checkbox alone to establish that staff cannot sell a product.
Use [Menu countdowns](/guides/item-countdowns-auto-86) and manual holds for the
current service-availability workflow, and check the actual item state.

If units, linked output, costs, or saves are unexpected, preserve the existing
recipe and investigate before creating a replacement. Escalate with recipe,
menu/finished item, yield, ingredient units, location, and exact error.