Component/Recipe Tagging is where you define the “ingredient breakdown” of a finished product (e.g., Cheese Overload Pizza as screenshot below).
When you tag a recipe for a finished product (example: Cheese Overload Pizza), the system will:
Auto-deduct ingredients from inventory every time the item is sold
Compute the food cost of the item (how much it costs you to produce 1 pizza)
Help with reordering and tracking usage (expected vs actual)
Reduce inventory mistakes and improve reporting (wastage/variance)
One sentence explanation to customer:
“This is where we tell the system what ingredients are used per product, so when you sell 1 pizza, the inventory automatically subtracts the correct amount and calculates the cost.”
When customers should use this (so they understand the purpose)
Use recipe tagging if they want any of the following:
“When we sell Pizza, the system should deduct cheese, sauce, dough automatically.”
“We want accurate food costing per menu item.”
“We want purchasing to know what ingredients are running low.”
“We want better control on kitchen inventory and reduce leakage/wastage.”
If the customer does NOT need ingredient-level tracking (e.g., simple retail store, or they only track finished goods stock), you can tell them:
“If you don’t need auto-deduction per ingredient, you can skip recipe tagging and just track finished goods stock.”
Prerequisites (plain and simple)
Before recipe/component tagging, confirm these are already completed:
Raw Materials are created or uploaded
With correct Unit of Measurement and Pack/Size (Unit Value)
With correct Category
Finished Goods / Menu Items are created or uploaded
With correct Category
Unit Conversions are set up (IMPORTANT)
This is needed when you buy in one unit but use/track in another unit.
“Unit conversion tells the system how many pieces are inside one pack or container, so it can deduct correctly when you use per piece.”
CSR reminder:
If the customer uses trays, boxes, packs, bottles, sacks, etc., always confirm the conversion is defined before recipe tagging.
The best way to teach this during online training (2–3 minutes)
Use this story:
“You buy ingredients in big packs from suppliers. But when you cook, you use small portions.
This screen converts the big pack cost into a per-portion cost, then multiplies it by the amount used in 1 dish.”
Then show them a very simple example (use this script):
“Example: You buy cheese at ₱2,201 per pack. That pack contains 4,500 grams.
If one pizza uses 150 grams, the system computes the cost of that 150 grams automatically.”
When you explain the table, avoid technical terms. Use these translations:
1) Product
Meaning: “Which ingredient are you using?”
Example: Cheese Toppings, Bechamel Sauce, Olive Oil, Pizza Dough
2) Purchase Price
Meaning: “How much you pay for the whole pack from supplier.”
Example: ₱2,201 (for the whole cheese pack)
3) Purchase Pack (Pack/Size)
Meaning: “This is the pack size you buy from supplier.”
Example patterns:
“3.2 KG pack”
“5,000 ML bottle”
“1 box = 100 pcs”
(This is important because it tells the system how many ‘small units’ are inside the pack.)
4) Recipe Unit
Meaning: “This is the unit you want to use while encoding the recipe.”
Recommended for most kitchens:
GRAM for solids (cheese, flour, dough)
MILLILITER for liquids (oil, sauces)
PCS for countables (eggs, buns)
5) Usage per 1 Product
Meaning: “How much of this ingredient is used to make ONE finished product.”
Example: One pizza uses:
150 grams cheese
60 grams sauce
10 ml olive oil
350 grams dough
6) Ingredient Cost per Product
Meaning: “Cost per 1 recipe unit.”
Example: cost per 1 gram or per 1 ml
7) Final Usage Cost
Meaning: “How much this ingredient costs for one finished product.”
Example: cheese cost for 1 pizza = ₱73.38
Total (bottom row)
Meaning: “Total ingredient cost of the whole recipe (estimated food cost).”
This helps them compare against the selling price and compute margin.
Example walkthrough: Cheese Overload Pizza (what customer should understand)
Tell the customer:
“After we list all ingredients and their usage per pizza, every time you sell 1 Cheese Overload Pizza, the system deducts those ingredients from inventory automatically—and your reports can show food cost and profit more accurately.”
This is the “aha” moment for non-chefs.
Common confusions and CSR responses (ready lines)
“We don’t know exact grams/ml.”
CSR reply:
“That’s normal. Start with an estimate based on your standard recipe. You can adjust later. What matters is consistency so your costing and inventory become realistic over time.”
“We buy in packs but we use per piece.”
CSR reply:
“That’s exactly why this module exists. We set the pack size once, then you encode how many pieces you use per product.”
“This feels too advanced for us.”
CSR reply:
“If you only want to track finished goods stock, you can skip recipe tagging. But if you want accurate food cost and ingredient auto-deduction, this is the right setup.”
CSR Quick Checklist (before ending the session)
Customer understands: “This is ingredient deduction + costing per sale.”
At least 1 sample recipe is successfully tagged end-to-end
Customer confirmed their unit choices (grams/ml/pcs) are consistent
Customer understands Quantity = usage per 1 product
Optional: do 1 test sale and verify ingredient stock deduction (if available in your flow)
