Build recipes and preparation labels

Where to find it·Inventory → Recipes

A production Recipe consumes Ingredient Products and produces one manufactured output Product. Decide whether the workflow should create that Product or attach to one that already exists.

1. 1Choose New Recipe, then choose to create a new output Product.
2. 2Enter the Product and Recipe name, optional SKU and Category, and the vegetarian and vegan flags that apply to the finished item.
3. 3Set the yield quantity and compatible Unit: the amount produced by one batch.
4. 4Enter description, preparation time, cooking time and the method. Add supported images or video to rich instructions where useful.
5. 5Leave Active enabled when the Recipe is ready for use. An active manufactured Product needs an active production Recipe.
6. 6Continue to Ingredients and add every Product consumed by one batch.

1. 1Choose New Recipe, then choose the existing-output option.
2. 2Select a Manufactured Product that does not already have an active production Recipe.
3. 3Confirm that its base Unit and stock tracking mode match the intended yield and production process.
4. 4Enter yield, instructions, times and Ingredients, then activate and save the Recipe.
5. 5Open the Product link from Recipe detail to verify that the active Recipe is attached.

1. 1Choose Add Ingredient and select the purchased or manufactured Product consumed by one batch.
2. 2If the ingredient Product does not exist, use the quick-add action to create a purchased ingredient without leaving the Recipe.
3. 3Enter the quantity and choose a compatible global Unit. Add density on the Product first when conversion between mass and volume is required.
4. 4Mark the line Optional only when production can legitimately omit it, and add preparation notes such as chopped, drained or softened.
5. 5Repeat for all ingredients and check any duplicate or conflict warning before saving.
6. 6Review the completed yield against the Ingredient quantities so one batch neither overstates output nor understates consumption.

Where to find it·Inventory → Settings → Units

1. 1Choose Add Unit and enter the name and symbol, for example Teaspoon and tsp.
2. 2Choose Volume and enter 5 canonical base units. The preview should read 1 tsp = 5 ml.
3. 3Save, return to the Recipe and select the new Unit on the Ingredient line.
4. 4For a Product tracked in grams, configure Product density before using a volume Unit so Flexitill can convert volume to mass.

1. 1Review output, yield, Ingredients, units, optional flags, times and instructions.
2. 2Save the Recipe. Resolve any warning about another active Recipe or an invalid manufactured output before continuing.
3. 3Open Recipe detail and verify Active status and the linked output Product.
4. 4Review the cost breakdown. Ingredient cost comes from current Product and Supplier Product purchasing data; investigate missing or unexpected costs at their source.
5. 5Check total batch cost, cost per yield and cost per output base unit before using the Recipe for pricing or production.

1. 1Open the Recipe and choose Edit to change its current metadata, yield, instructions or supported configuration.
2. 2Save and review History to see versions and the differences between snapshots.
3. 3Use Duplicate when a new Recipe should begin with the same output pattern, Ingredients or method. Give it a distinct output and identity before saving.
4. 4Turn Active off when the Recipe must remain in history but should not be used for new production.
5. 5Delete only when the application allows it and no operational history needs the Recipe. Prefer inactive status for a previously used Recipe.

Where to find it·Inventory → Label Templates

1. 1Choose New Label Template and enter a clear name plus the physical width and height in millimetres.
2. 2Create the template. Flexitill opens its draft in the designer.
3. 3Confirm the label size matches the printer media before positioning fields; changing physical size later can move content outside the printable area.

1. 1Add dynamic fields for Recipe or preparation data and add static text for fixed wording.
2. 2Place, move and resize elements on the grid. Use x, y, width and height for exact positioning.
3. 3For static text, enter the wording and set font size and bold style.
4. 4Select multiple elements and align them left, centre, right, top, middle or bottom.
5. 5Duplicate repeated elements or delete incorrect ones. Use Undo and Redo while refining the layout.
6. 6Save Draft and check the whole label at its stated millimetre dimensions.
7. 7Choose Publish only when the version is ready for Recipes. Publishing makes that version selectable; later work continues as a draft until republished.

1. 1Open the Recipe's preparation-label settings.
2. 2Select a published Label Template. Draft-only templates are not available for operational printing.
3. 3Set the default number of copies and whether labels should print by default.
4. 4Save, then test a preparation print with representative Product, quantity and date values before staff rely on it.
5. 5When a template is republished, repeat the print check to confirm the new published layout fits the physical label.