In SUPY, some semi-finished recipes are mistakenly set as Stockable, which can cause unexpected variances, incorrect ingredient depletion, and operational confusion. Converting a stockable semi-finished recipe into a Non-Stockable recipe ensures the recipe behaves as a preparation step without holding stock.
Step 1: Open the Stockable Recipe
Navigate to Repository → Recipes and open the stockable semi-finished recipe you want to convert.
Step 2: Clone Ingredients
Click the ACTIONS button (top-right of your screen)
Select CLONE INGREDIENTS
This copies the same ingredients into a new recipe without affecting the original recipe’s stock
Step 3: Create the Non-Stockable Recipe
Add the recipe details:
Recipe Name
Menu Category
Recipe Code (if applicable)
Portion Size
Important: Do not activate the toggle “Allow this recipe to be stockable”
Step 4: Save and Publish
Click Save, then go to Cookbook and Publish the new recipe
Step 5: Update Linked Recipes
Ensure all recipes that were linked to the original stockable recipe are now updated to reference the new non-stockable recipe
Step 6: Backdate the Recipe
Backdate the new non-stockable recipe to align with historical activity and events of the original recipe
Step 7: Archive the Original Stockable Recipe
Once all linked recipes are updated and the new recipe is backdated, archive the original stockable recipe to prevent accidental usage
Always check linked recipes before archiving the stockable version to avoid breaking production or menu flows
Backdating is essential to ensure historical consumption, production, and variance reports remain accurate
Communicate the change to all operational teams to prevent confusion
Converting a stockable semi-finished recipe into a non-stockable recipe:
Ensures correct ingredient consumption
Prevents unexpected stock balances
Maintains reliable variance and COGS reporting
Aligns recipe setup with real operational processes
