In restaurants, customers often request changes: “no tomato,” “extra cheese,” or “swap ham for turkey.”
Without handling these properly, inventory can get distorted (e.g., deducting tomatoes even when none were used).
This feature ensures your inventory and recipe costs always reflect what actually happens in the kitchen, keeping stock, cost control, and reporting accurate.
Every ingredient in a Finished Recipe now has a Modifier action:
None (Default): Deduct from stock as usual.
Skip Depletion: Do not deduct (useful for freebies, garnishes, or optional items).
Return to Stock: Credit back to inventory if the item is removed or swapped.
When POS sales are imported, Supy automatically applies these rules so your inventory updates in real time.
Customers remove ingredients (e.g., “no pickles”).
Customers swap items (e.g., swap ham with turkey).
Optional add-ons you don’t want to track (e.g., tiny garnish).
Note: This applies only to Finished Recipes (not semi-finished) and is only relevant in sales events, not in transfer or wastage.
Go to Repository → Inventory → Recipes.
Open or create a Finished Recipe.
In the Ingredients table, assign the right Modifier for each ingredient.
Map POS modifiers (like No Tomato or Swap Ham with Turkey) to the corresponding recipes in the POS Mapping page.
Supy automatically applies these rules whenever POS sales are imported.
POS action: Customer orders 1 Cheeseburger + 1 No Tomato PLU.
Supy setup:
Cheeseburger → Recipe includes tomato (default: deduct).
No Tomato PLU → Recipe with only tomato, modifier set to Return to Stock.
Inventory result: Tomato deducted first, then credited back. Net = no tomato used.
Why: Kitchen didn’t use tomato, so inventory and costs stay accurate.
POS action: Cashier adds Swap Ham with Turkey PLU.
Supy setup:
Ham → Modifier Return to Stock.
Turkey → Modifier None (normal deduction).
Inventory result: Ham credited back, Turkey deducted.
Why: Reflects actual substitution in the kitchen, so costs and stock are accurate.
Inventory: No more over- or under-depletion. Stock always reflects reality.
Costing: Recipe costs adjust correctly, even if some go negative (valid case). Target cost % never drops below zero.
Chefs / Kitchen Managers: Configure Finished Recipes and assign correct modifiers.
Inventory & Accounting Teams: Monitor reports for stock and cost accuracy.
POS Operators: Ensure modifiers like No Tomato or Swap Ham with Turkey are properly mapped in Supy.
Key Benefit: With Modifier Recipes, your stock, costs, and reports always match what actually happened in the kitchen—no more wasted ingredients on paper, no more inflated costs, and better decision-making.
