Build a recipe with its ingredients, production steps, and batch yield — the master every run works from.
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Your best marinara lives in one cook's head and a splattered binder — the amounts, the order they go in the kettle, the pan it simmers in. A recipe in Bettr turns that into the master every batch runs from: the ingredients, the steps, the batch yield, and the sign-off it needs before the floor is allowed to make it. This is where you build one, on Recipes.
Kitchen+Open Recipes and select New
Go to Recipes under Production and select New. Building a recipe is a six-step form — Recipe type, Basic information, Ingredients, Production steps, Settings, and Approval — and you can jump between the steps as you go.
Choose the recipe type
Pick Final recipe for something you sell, or Sub-recipe for . The choice changes what the next step asks for: a final recipe names an output product; a sub-recipe sets a shelf life.
Fill in the basics
Name the recipe and choose the Department that makes it. A final recipe also takes an Output product — the finished item a batch becomes. Leave WIP item number blank and Bettr assigns the next one. Description, instructions, and a video URL are optional.
Ingredients are products you've already added
A recipe is built from products in your inventory — the flour, the rice, the packaging. Add them under Inventory first, and they'll be there to pick when you build the ingredient list. See Add a product.
Ingredients come with the . Enter the Yield amount, then set the Yield unit to Pounds (lb) or Units. That unit is how every run measures this recipe's output.
Then build the . For each line, set the Ingredient kind — Product or Sub-recipe — and choose the item from the picker. Enter the Quantity and its Unit, add a Loss % if some is lost in the make, and select Add ingredient. The line lands in the list below, and you can reorder or remove it.
As you add lines, Bettr keeps a running tally at the top of the step — total batch weight, yield gain, total cost, and cost per pound or unit — so you can see what a batch really costs while you build it, not after.
Scale a recipe without re-typing it
Leave Desired batch size blank to keep the quantities you entered. Set it to a target and Bettr scales every ingredient to that batch size, so one recipe can run large or small without a second copy.
The Production steps are the method — one instruction per step, in order. A step can name the Equipment it runs on (drawn from the recipe's department), so the floor knows which kettle or mixer to use. Turn on weight capture to make an operator weigh the batch at that step, with a minimum and maximum, and record a temperature range and an expected duration where they matter.
The Settings step holds external links — an SOP or a spec sheet you want on the recipe, each with a toggle for whether it shows on the production floor. Documents and per-step photos are attached after the recipe is saved.
The Approval step is where you choose which roles have to sign off. Every role you select must approve a version before that version can run in production, so this is how you decide who owns quality on this recipe. Select Create recipe to save.
A recipe you just created is a Draft. It's the master, but a draft doesn't reach the floor on its own — a run only ever pulls a recipe's . So saving is the start, not the finish: from the recipe's Versions panel you create a version, the approver roles approve it, and you set it as the production version. Until then, the recipe is safe to keep editing without touching anything the floor is making today.