Compare the operating models
A fictional red mug is a stocked SKU. Less ice changes preparation only. Extra egg changes an ingredient and has a supplied charge. Treating all three as free text loses stock meaning; treating them all as finished variants creates unnecessary products.
| Business requirement | Stock variant | Preparation modifier |
|---|---|---|
| Red mug | Select actual SKU | Note cannot replace stock choice |
| Less ice | No distinct finished stock here | Instruction on drink line |
| Extra egg | Not a separate prepared dish by default | Ingredient effect plus supplied charge |
Work through the chosen model
Modifier definitions retain allowed parent items, preparation text, supplied charge and ingredient effect where the business models it. The sale line retains selected modifiers. A stocked variant instead points to the selected SKU and its own quantity.
- Select product and relevant options
- Record stock or preparation effects
- Send matching pick/preparation detail
Modifiers keep menus manageable but need clear effects. Variants support distinct stock; a colour or size label alone does not tell you which model is correct.
One red mug reduces red-mug stock by one. One less-ice drink retains a preparation instruction. One extra-egg noodle includes one extra egg under the supplied recipe policy.
When the other model fits
Bottled red and white drinks are preproduced and independently stocked. Still use only a colour modifier?
Show the worked answer
No. Choose the actual stocked product/variant.