Understanding Products#

Products are the heart of MenuM8's costing system. This comprehensive guide explains what products are, how they work, and best practices for managing your recipe library effectively.

---

Table of Contents#

• What is a Product?
• Why Products Matter
• Creating Products
• Basic Information Tab
• Components Tab
• Content Tab (Localization)
• Allergens
• Cost Calculation
• Labour Time in Products
• Tags Tab
• Images Tab
• Dependencies Tab
• Managing Products
• Best Practices
• Common Questions

---

What is a Product?#

A Product is any recipe or prepared item you create by combining inputs or other products. Products represent things you make from your inputs.

Types of Products#

• Menu Items: Dishes you serve to customers (pasta, salad, soup)
• Component Recipes: Sub-recipes used in other dishes (sauces, doughs, stocks)
• Prepared Items: Batch-cooked items (marinades, dressings, desserts)
• Packaged Goods: Items you package and sell (baked goods, meal kits)

---

Why Products Matter#

Products are essential because they form the core of MenuM8's functionality:

Automatic Cost Calculation#

MenuM8 calculates product costs by summing component costs:

• Each component × quantity = component cost
• Sum all components = total product cost
• Divide by output quantity = cost per unit

Nested Cost Tracking#

Products can use other products as components:

• Component products automatically include their costs
• Nested calculations work through multiple levels
• Change an input price, and everything updates automatically

Automatic Allergen Inheritance#

Allergens flow from components to products:

• If any component has an allergen, the product inherits it
• No manual allergen tracking needed
• Always up-to-date allergen information

Menu Costing Integration#

Products are what you add to costings:

• Build menus from your product library
• Apply markup for pricing
• Calculate profit margins
• Generate reports and job sheets

---

Creating Products#

What You'll Need#

Before creating a product, gather:

• Recipe name: What you'll call this dish
• Component list: Inputs and/or products needed
• Quantities: How much of each component
• Output information: How many servings/portions the recipe makes

Step-by-Step: Creating a Product#

Let's create a simple recipe: Tomato Basil Soup (serves 4).

Step 1: Navigate to Products#

1. Click Products in the main navigation menu
2. You'll see a list of your existing recipes

Step 2: Click "New Product"#

1. Click the New Product button
2. The product creation form will open

Step 3: Enter Basic Information#

Product Name: Enter a clear, descriptive name

• Example: Tomato Basil Soup

Output Quantity: How many units this recipe produces

• Example: 4

Output Unit of Measure (UOM): Select from dropdown

• Example: portions

This means our recipe makes 4 portions of soup.

Step 4: Add Components#

Click Add Component for each input or product:

Total Cost: £3.70 Cost Per Portion: £3.70 ÷ 4 = £0.93

Step 5: Save Your Product#

1. Review all information for accuracy
2. Click the Save button

---

Basic Information Tab#

When editing a product, the Basic Information tab contains core details.

Required Fields#

Product Name#

• The name you'll recognize in lists and reports
• Should be clear and descriptive
• Use consistent naming conventions

Output Quantity#

• How many units this recipe produces
• Number value (1, 4, 12, etc.)
• Must be greater than zero

Examples:

• 1 (makes one cake)
• 4 (makes four portions)
• 12 (makes one dozen cookies)

Output Unit of Measure (UOM)#

• Unit for the output
• Common options: portions, servings, units, cakes, dozen
• Should match how you'll use or sell it

Optional Fields#

Menu Description#

• Customer-facing description of the dish
• Used in generated menus
• Can be localized for multiple languages

Notes#

• Internal notes for your team
• Preparation instructions
• Storage information

Actions#

Duplicate Product#

• Creates a copy of the product
• Useful for creating variations
• All components and settings copied

Delete Product#

• Removes the product permanently
• Only available if not used in other products or costings
• See Dependencies Tab for details

---

Components Tab#

The Components tab is where you define what goes into your product.

What Are Components?#

Components are the inputs and products that make up your recipe:

• Inputs: Raw materials you purchase (flour, eggs, butter)
• Products: Other recipes you've created (pizza dough, tomato sauce)

You can mix both inputs and products as components in a single recipe.

Adding Components#

1. Click Add Component
2. Select Input/Product: Search and select from dropdown
3. Quantity: Enter amount needed
4. UOM: Should match the input/product's UOM
5. Click Add or the component is added automatically

Component Cost Calculation#

For each component:

Quantity × Price Per Unit = Component Cost

Example:
0.5 kg flour × £1.20/kg = £0.60

Using Products as Components (Sub-Recipes)#

One of MenuM8's most powerful features is using products as components in other products.

When to Use Sub-Recipes:

• Items used in multiple recipes (pizza dough, stocks, sauces)
• Complex preparations made in advance
• Standardized portions (burger patties, bread rolls)

Example: Pizza Using Pizza Dough Component

Component Product: Pizza Dough

• Flour: 1 kg
• Water: 0.6 L
• Yeast: 0.02 kg
• Salt: 0.02 kg
• Olive Oil: 0.05 L
• Output: 5 pizza bases
• Cost Per Base: £0.65

Final Product: Margherita Pizza

• Pizza Dough: 1 base (£0.65)
• Tomato Sauce: 0.1 kg (£0.20)
• Mozzarella: 0.15 kg (£1.50)
• Fresh Basil: 0.01 kg (£0.15)
• Total Cost: £2.50 per pizza

Multi-Level Nesting#

MenuM8 handles multiple levels of nesting:

Level 1: Chicken Stock
   Components: Chicken bones, Water, Carrots, Celery, Onions
   Cost: £5.00 for 5L

Level 2: Béchamel Sauce
   Components: Chicken Stock (0.5L), Butter, Flour, Milk
   Cost: £2.50 for 1L

Level 3: Lasagna
   Components: Béchamel Sauce (0.3L), Bolognese, Pasta Sheets, Cheese
   Cost: £8.75 per pan

All costs calculated automatically through all levels!

---

Content Tab (Localization)#

The Content tab allows you to provide multi-language content for your products.

Multi-Language Support#

MenuM8 supports multiple languages for product content:

What Can Be Localized#

• Display Name: Customer-facing product name
• Menu Description: Description shown on menus

Internal vs Display Names#

• Internal Name: What you see in the MenuM8 interface (always in your primary language)
• Display Name: What customers see on generated menus (can be translated)

Auto-Translation Feature#

MenuM8 can automatically translate your content:

1. Enter content in your primary language
2. Click Auto-Translate (if available)
3. Review and adjust translations
4. Save

Language Completion Badges#

The interface shows which languages have complete translations:

• ✓ Green badge: Translation complete
• ○ Gray badge: Translation missing

---

Allergens#

MenuM8 automatically tracks allergens through your recipe hierarchy—you don't manually assign allergens to products.

How Allergen Inheritance Works#

If any component contains an allergen, the product inherits it automatically:

Example: Caesar Salad

Caesar Salad Allergens (automatically inherited):

• Eggs (from dressing)
• Milk (from dressing, croutons, cheese)
• Wheat/Gluten (from croutons)

Multi-Level Allergen Inheritance#

Allergens flow through all component levels:

• Input with allergen → Product inherits it
• Product with allergen → Product using it inherits it
• Continues through all nesting levels

Viewing Product Allergens#

On the product detail page:

• See all allergens present in the Allergens section
• Inherited from all components automatically
• Updates when you change components

When Allergens Change#

If you update an input's allergens:

1. All products using that input automatically update
2. All products using those products also update
3. Regenerate menus for current information

---

Cost Calculation#

Understanding how MenuM8 calculates product costs helps you price effectively.

Component Cost Formula#

For each component:

Component Cost = Quantity Used × Input Price Per Unit

Total Product Cost#

Total Cost = Sum of All Component Costs

Cost Per Unit#

Cost Per Unit = Total Cost ÷ Output Quantity

Example Calculation#

Product: Simple Bread (makes 2 loaves)

Total Cost: £0.76 Output: 2 loaves Cost Per Loaf: £0.76 ÷ 2 = £0.38

Automatic Cost Updates#

When any input price changes:

1. All products using that input recalculate
2. All products using those products recalculate
3. Costings update when you refresh them

---

Labour Time in Products#

Products can include labour time inputs to track preparation time.

Adding Labour Time#

1. Create a labour time input (e.g., "Kitchen Prep Time")
2. Add it as a component to your product
3. Specify the time quantity (e.g., 0.5 hours = 30 minutes)

How Labour Time Aggregates#

In costings, MenuM8 automatically sums labour time:

• Each product's labour time components are totaled
• Displayed in HH:MM format
• Helps with scheduling and staffing

Example#

Product: Margherita Pizza

• Components include: Pizza Prep Time (15 minutes)

Costing with 10 Margherita Pizzas:

• Total labour time: 10 × 15 min = 150 min = 2:30 (HH:MM)

---

Tags Tab#

Tags help you organize products beyond basic search.

What Are Tags?#

Tags are flexible labels you assign to products:

• Multiple tags per product
• Custom tags you create
• Used for filtering and searching

Common Tag Categories#

By Menu Section: Appetizers, Entrees, Desserts, Beverages By Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free By Cuisine: Italian, Mexican, Asian, French By Meal Type: Breakfast, Lunch, Dinner, Brunch By Season: Summer, Fall, Winter, Spring By Prep Time: Quick, Moderate, Advanced

Assigning Tags#

1. Edit the product
2. Go to Tags tab
3. Type to search existing tags or create new ones
4. Tags auto-save when changed

Filtering by Tags#

In the Products list:

1. Use the tag filter dropdown
2. Select one or more tags
3. View filtered products

Example: Find all "Vegan" + "Entree" products for a plant-based menu.

Tag Best Practices#

• Use consistent naming ("Gluten-Free" not "GF" or "Gluten Free")
• Start simple, add tags as needed
• 3-6 tags per product is usually sufficient
• Document your tagging system for team consistency

---

Images Tab#

Product images help you visualize recipes and create professional menus.

Why Add Product Images?#

• Visual Reference: See what the finished dish looks like
• Menu Creation: Professional-looking menus with photos
• Training: Reference for plating and presentation
• Quality Control: Document standards

Adding Images#

1. Edit the product
2. Go to Images tab
3. Click Upload Image
4. Select image file (JPEG, PNG, WebP)
5. Image uploads and appears in product

Multiple Images#

• Add multiple photos for different angles or presentations
• First image = primary image (shown in lists)
• Reorder images to change primary

Image Requirements#

• Formats: JPEG (recommended), PNG, WebP
• Recommended Size: 1200 × 900 pixels minimum
• File Size: Under 2 MB (compress if larger)

Image Best Practices#

• Use natural lighting near a window
• Clean, neutral background
• Sharp focus on the dish
• Capture from slightly above (45° angle)
• Include garnishes and accompaniments
• Maintain consistent style across products

---

Dependencies Tab#

The Dependencies tab shows which other products and costings use this product.

What Are Dependencies?#

Dependencies are connections between items:

• Products using this product: If this is a component in other recipes
• Costings using this product: Menu costings that include this item

Viewing Dependencies#

1. Edit the product
2. Go to Dependencies tab
3. See tree of items using this product

Example:

Product: Pizza Dough
Used by:
- Margherita Pizza
- Pepperoni Pizza
- Vegetarian Pizza
- Calzone
(4 products depend on it)

Why Dependencies Matter#

Price Impact: When you update a product, all dependent products recalculate costs.

Deletion Protection: MenuM8 prevents deleting products used elsewhere. You must remove from dependents first.

Change Assessment: Before modifying a product, see what will be affected.

Safely Removing Products#

If product has dependencies:

1. View which products/costings use it
2. Edit each dependent item
3. Remove this product from them
4. Save each dependent
5. Then delete this product

If product has no dependencies:

• Deletion proceeds with confirmation

---

Managing Products#

Editing Products#

1. Navigate to Products
2. Click on product name
3. Make changes in any tab
4. Save changes
5. All dependent recipes recalculate automatically

Duplicating Products#

Useful for creating variations:

1. Open the product
2. Click Duplicate
3. New product created with all components
4. Edit name and make variations
5. Save as new product

Deleting Products#

1. Open the product
2. Check Dependencies tab first
3. Click Delete
4. If product is used:
   • Deletion is blocked
   • System shows where it's used
   • Remove from those places first
5. If not used: Product deleted permanently

---

Best Practices#

1. Build Components First#

Before creating final dishes:

• Create base recipes (doughs, stocks, sauces)
• Create sub-components (prepared proteins, vegetables)
• Then build final dishes from these components

This creates a logical hierarchy and reduces duplication.

2. Use Consistent Naming#

Choose a naming convention and stick with it:

Option 1: Descriptive Names

• "Pizza - Margherita"
• "Salad - Caesar"
• "Soup - Tomato Basil"

Option 2: Simple Names

• "Margherita Pizza"
• "Caesar Salad"
• "Tomato Basil Soup"

3. Be Precise with Quantities#

Accuracy matters for costing:

• Use scales to measure
• Record actual amounts used
• Test recipes to verify
• Account for cooking loss if significant

4. Set Realistic Output Quantities#

Base output on actual servings:

• Actual portion sizes you serve
• Real yield after cooking
• Don't use theoretical portions

5. Tag Consistently#

Develop a tagging system:

• Define standard tags
• Use same tags for similar items
• Don't over-tag (keep it simple)
• Train team on tagging conventions

6. When to Create Sub-Recipes#

Create sub-recipe if:

• Used in 2+ final products
• Complex preparation worth reusing
• Made in advance as prep item
• Has standardized yield/portion

Don't create sub-recipe if:

• Only used once
• Too simple (just use the input directly)
• Never made standalone

---

Common Questions#

Should I create a product or an input?#

Use an Input when: You purchase it ready-to-use (flour, eggs, canned tomatoes, pre-made stock) Use a Product when: You make it from other inputs (pizza dough, tomato sauce, house dressing)

Can I use products and inputs together in a recipe?#

Yes! Most recipes use both. Example: Margherita Pizza uses Pizza Dough (product) + Mozzarella (input) + Basil (input).

How many levels deep can component products go?#

MenuM8 handles multiple levels of nesting (typically 3-5 levels is practical). More levels make troubleshooting harder.

Can I manually add allergens to a product?#

No, and this is by design. Manual entry increases error risk. MenuM8 automatically computes allergens from components for accuracy.

What if my recipe yields vary?#

Use average yield. If a recipe makes 4-6 servings, use 5. Adjust in costings for specific needs if required.

Do I need to create products for everything?#

No. Only create products for things you actually make and want to cost. Don't create products for every hypothetical variation.

What happens if I delete a product that's used elsewhere?#

MenuM8 prevents this. You'll see an error showing which products/costings use it. Remove it from those items first.

Can products have different prices for different uses?#

Product cost is calculated automatically from components. Pricing (markup) is applied at the costing level, not the product level.

---

Related Articles#

• Understanding Inputs
• Menu Costings
• Managing Suppliers
• Managing Tags