Farin Farin
Production and inventory

Create recipes that cost and sell correctly

Build recipes with clear names, units, and sellable sizes so costing, production, and wholesale all stay in sync.

5 min read Updated Mar 18, 2026 Managers and production leads building sellable recipes

Use this article when you are adding a new sellable item or cleaning up an older recipe that no longer costs correctly.

Build the recipe in Recipes, save it with a clear sellable name, then confirm the cost result in Cost Table.

Quick facts

Start here

  • One sellable size should usually be one recipe record.
  • The recipe name, unit setup, and yield all affect downstream costing and production planning.
  • Recipe costs update from the ingredient and vendor pricing already in the system.
  • Wholesale uses the recipe itself as the sellable product, not a separate final-product record.

Before you start

  • Use a recipe name staff and customers will actually recognize.
  • Choose the recipe category before you save so reports and lists stay clean.
  • Decide whether the item is a batch recipe, a unit recipe, or its own sellable size before you start entering ingredients.

Step 1: Build one clean sellable recipe

Use the recipe editor for the full setup

Open Recipes.

Add the recipe name, category, yield, unit type, and the ingredients that make up the item.

  • If customers order two sizes separately, create two sellable recipes instead of one shared record.
  • Use directions and notes for production detail, not for core product identity.
The recipe editor is where you define the item name, yield, ingredients, and the structure that downstream costing depends on.

Step 2: Keep variants simple

Use one recipe when the product is truly the same item with the same sellable size.

Create a separate recipe when the size, format, or pack changes enough that staff or customers should order it separately.

  • That keeps wholesale, production planning, and cost reporting easier to read.
  • It also keeps price changes from spilling into the wrong product.

Step 3: Check the cost output after save

If the cost looks wrong

Check the recipe yield, ingredient units, and the current ingredient pricing first.

Most bad cost results come from unit mismatches or stale ingredient prices, not from the cost screen itself.

Review the calculated result in Cost Table

After saving, open Cost Table.

Confirm the recipe shows the expected cost and that no ingredient or unit setup looks obviously wrong.

Cost Table is the fastest place to confirm whether the saved recipe is pricing the way you expected.

Where the recipe shows up next

  • Production teams use the recipe in normal production and planning flows.
  • Wholesale can use the same recipe as a sellable product after it is added to the guide.
  • Inventory depletion can also use the recipe later when you map Square sales in Square Mapping.

Related guides

Keep going

Wholesale 4 min read

Turn recipes into wholesale products

Use the recipe itself as the sellable product, add it to the guide, and know why an item may still not appear on the wholesale order screen.

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Production and purchasing 4 min read

Add and maintain ingredients for production

Create clean ingredient records so recipes, purchasing, and cost reporting all start from the same source of truth.

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Production and purchasing 4 min read

Audit recipes from Recipe Table

Use Recipe Table to scan the full recipe list, catch naming or structure problems, and decide which recipes need a closer edit.

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Wholesale 6 min read

Place, fulfill, bill, and manage wholesale orders

Create the order, update picked quantities during fulfillment, and use the customer account view to track open balances and credits.

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