---
title: "Recipe Flow and Build Out"
slug: "recipe-flow-and-build-out"
description: "Build recipes in the recommended order: yield recipes first, then prep recipes, then menu item recipes for accurate costing."
updated: 2026-01-22T05:57:33Z
published: 2026-01-22T05:57:33Z
canonical: "docs.restaurant365.com/recipe-flow-and-build-out"
---

> ## Documentation Index
> Fetch the complete documentation index at: https://docs.restaurant365.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Recipe Flow and Build Out

When beginning to build out recipes, start with yield, then prep, and finally menu item recipes. Building out setups and yield recipes will save time in the later stages of setup. For instance, creating a setup recipe for lettuce, tomato, and onion, which is used on most burgers and sandwiches, will save time when selecting only one item (LTO Setup) versus all three items individually.

This also makes editing menu specifications easier as recipes change over time and as edits to the nested LTO recipe affect the ten burger and sandwich recipes versus editing each of the ten records separately.

> This article complements the Recipe Item record training article. To learn more specifics on the record itself, click [here](/doc/docs/recipe-item-record).

---

## Recipe Flow

![](https://cdn.us.document360.io/5c9d1111-0c69-4e96-8910-d7f2750fdc9d/Images/Documentation/5d3da4ee-aa8c-4321-8cf2-947528ea05d6.jpeg)

The flowchart above displays the break out of a tomato, which is added in Inventory and prepared on various levels. This flowchart is a visual representation of how yield, prep, and menu item recipes are defined in R365. Below is a table that further defines Recipe Type examples.

| **Recipe Type** | **Example** | **Purpose** | **Used in Transactions?** |
| --- | --- | --- | --- |
| *Yield* | YIELD Tomato Diced | Calculating yield for a raw item. May also be used in place of a UofM Equivalency (1 lb of whole tomatoes yields 2 cup diced tomato). The purpose of a yield recipe is to use it as an ingredient in other recipes and/or to count on Inventory Counts. | Yes |
| *Prep* | PREP Pico de Gallo | Calculating batch cost for a prepped item. The purpose of a prep recipe is to use it as an ingredient in other recipes and/or to count on Inventory Counts. | Yes |
| *Menu Item (MI)* | MI Sandwich BLT | Reporting plate cost & profit margins for menu engineering and linking to POS Menu Items for theoretical depletion of purchase items. | No |

---

## Build Recipes

To build recipes, complete the following:

1. Configure the recipe basics such as:
  1. Name
  2. Measure Type
  3. Reporting UofM
  4. Yield Qty and UofM
2. Add Ingredients to the recipe. These are the individual purchase items or other recipes that are used to assemble the recipe.
3. Add any steps to the recipe. These detail to other users how the recipe should be prepared.
4. Configure any additional settings.
5. Save the recipe record for use in R365.

Read more about [configuring recipes](/doc/docs/create-a-recipe) and the [recipe record](/doc/docs/new-recipe-record).

Restaurant365

POS (Point of Sale)

A system used by businesses to process sales transactions and manage customer payments. Connected to R365 through a [POS integration](/doc/docs/pos-integration-overview).