Ingredients#

An Ingredient is any raw material Fillet tracks — food, beverages, packaging, anything you buy. Ingredients are the foundational unit of cost in Fillet. Everything else (recipes, menu items, purchase orders) is built from ingredients.

Key points#

• Creating an ingredient only requires a name. Everything else is optional.
• An ingredient can have prices from multiple vendors.
• An ingredient can have more than one price from the same vendor (e.g. different pack sizes).
• An ingredient with no prices is valid — but anywhere cost depends on it, you’ll see a warning.
• Deleting an ingredient is permanent. Any recipes or menu items that used it are not deleted, but the ingredient is removed from them.

Optional fields#

Edible Portion (EP) The percentage of the ingredient that’s actually usable after prep (peeling, trimming, deboning). Defaults to 100% if not set. When EP is set, Fillet adjusts the as-purchased quantity in cost calculations automatically.

Density Mass-to-volume ratio (g/mL). When set, Fillet can convert between weight-based and volume-based units for that ingredient. Useful for things like flour or olive oil.