nicholasandnicholas
2a1e16ed30
Reviewed-on: #14 Co-authored-by: Nicholas Ward <nicholaspward@outlook.com>
2.0 KiB
2.0 KiB
Formulation Documentation & Knowledge Base
Welcome to the Formulation Help Center. This documentation explains the architecture, business logic, and operational workflows for managing recipes, ingredients, costs, units of measure, inventory, and archives.
Knowledge Base Directory
🚀 Getting Started
- Workspace Navigation & Global Search: Navigating workspaces, filtering catalogs, global search, and keyboard shortcuts.
🍳 Recipes & Formulas
- Scaling, Batching & Yield Calculations: Interactive scaling, yield conversions, weight-based auto-yields, and portion control.
- Baker's & Standard Percentages: Flour basis calculation, dynamic target weights, and formula ratios.
- Sub-recipes & Prep Methods: Nesting recipes as ingredients, prep instructions, headers, notes, and equipment tracking.
🌿 Ingredients & Units of Measure
- Units of Measure & Custom Equivalencies: Dimensional systems (mass, volume, count), canonical conversions, density measures, and USDA nutrition mapping.
💰 Costing & Purchasing
- Purchase Items, Pack Sizes & Recipe Costing: Invoices, pack configurations, yield factors, price history, food cost per batch, and cost per serving.
📦 Inventory Management
- Inventory Steps for Success (5-Week Implementation Roadmap): Full operational guide for going from initial setup to first live period-end inventory count.
- Count Sheets & Storage Locations: Location-specific sheet-to-shelf counting, on-hand inputs, and live extended valuations.
🗄️ Archive & Trash Lifecycle
- Archive & Lifecycle Management: Soft-deletion, catalog filtering, multi-item batch restore, and safe permanent deletion guards.