Compare the operating models
In this fictional example, The shop buys wrapped muffin MUF1 ready for sale. Soup is made from a supplied recipe: one run uses two litres of stock plus ingredients and produces four portions. Ingredient quantities and yield are fixture values, not food production guidance.
| Business requirement | Purchased finished item | Recipe/preparation model |
|---|---|---|
| MUF1 receipt | Receive finished muffin quantity | No invented shop baking run |
| Soup preparation | Would hide ingredient use | Record run inputs and actual portions |
| Sale | Reduce finished goods | Consume prepared portions or recipe inputs under chosen policy |
Work through the chosen model
Choose whether soup is made ahead as a recorded run or made per order. For this example it is made ahead: recipe defines expected inputs, run records actual output, sales consume portions. Do not also deduct the run’s ingredients again at every portion sale.
- Receive muffins or prepare soup
- Record available finished quantity
- Sell from the matching item
Recipes expose ingredient planning but require actual preparation/yield capture. Ready-item stock is simpler. Keep expected recipe yield separate from actual run output.
Receiving six muffins then selling two leaves four. A four-portion soup run then selling one leaves three portions; its two litres of stock were used at preparation.
When the other model fits
Supplier delivers sealed soup portions ready for sale. Still invent a kitchen run?
Show the worked answer
No. Use finished-item receipt and sale for that supply path.