Recipes, plate cost and food-cost %

1. 1In Inventory → Recipes & food cost, pick a menu item and add its ingredients with quantity per serving (0.5 lb brisket + 1 bun).
2. 2Plate cost and food-cost % compute from your actual ingredient costs — the ones receiving keeps current.
3. 3Paid checks deplete stock through recipes automatically (nightly, or Run depletion now).

💡 Food cost above 35% shows amber. If an ingredient has no cost yet, the dish says “needs costs” instead of guessing.