1. Select company: choose Trulli Fine Foods for factory work, Trulli Pizza & Pasta for restaurant work, or Consolidated View for reports.
2. Inventory: create clean master ingredients under the correct company. The same ingredient can exist separately for factory and restaurant if they purchase/use it independently.
3. Settings: add payer companies, payment methods, and confirm recipe costing windows.
4. Vendors: add suppliers such as Sysco and Restaurant Depot.
5. Vendor SKUs: optionally map each vendor item number and vendor item name to one clean master ingredient.
6. Purchasing: record invoice number, date, vendor, payer company, payment method/status/date, SKU/item number, vendor item name, ingredient quantities, units, and prices. Autocomplete can search master ingredients, SKUs, vendor item names, and prior invoices.
7. Price History: review ingredient price trend overall and by vendor.
8. Price Alerts: check stale, manual-fallback, and missing ingredient costs before trusting recipe totals.
9. Waste & Yield: use this for meat, vegetables, trim loss, cooking loss, and final usable product.
10. Recipes: enter recipe ingredients in grams or kg. You can also add another recipe as an ingredient.
11. Recipe Final Batch Yield: enter the real finished batch weight. This handles dough, sauces, reductions, and cooked prep.
12. Number of Portions: enter dough balls, containers, trays, pieces, or portions per batch.
13. Factory recipes: mark finished/semi-finished products as Sellable / Transferable and set a transfer price.
14. Production Batches: record actual TFF manufacturing runs with locked ingredient/labor cost snapshots and cost-per-portion trends.
15. Internal Transfers: transfer factory products to the restaurant. The app creates the restaurant purchase invoice automatically.
16. Production: enter how many portions you need and the app totals the required ingredients, including nested recipes.

Add flour, water, salt, yeast, and oil as inventory ingredients, then record their invoice prices in Purchasing.

In the dough recipe, add your formula in grams or kg.

• Final Batch Yield: finished dough weight, such as 17.52 kg
• Number of Portions: dough balls, such as 60