Scaling servings and sale formats

How do I change the servings of a recipe?

The «Costing breakdown» table on any sheet is dynamic. The app tells you so right underneath: «Dynamic recipe: tap any quantity and everything recalculates proportionally — on screen only.»

1. Open the recipe (a dish or an intermediate preparation).
2. Tap the servings figure next to the costing title.
3. Type the servings you need and confirm.
4. The whole table recalculates instantly: net quantities, gross quantities and costs.

While the view is scaled you get a badge with the factor applied and the reminder «the saved recipe doesn’t change», next to a «Reset» button that takes you back to the original recipe.

Can I scale starting from one specific ingredient?

Yes, and it is the natural way when what rules is the produce you have in front of you. Every line of the costing is editable: if you change the quantity on a line, Miselup takes that figure as the reference and recalculates the rest of the recipe with the same factor.

It solves the classic case: «7 kg of hake just came in — how many servings does that give me?». You change that line to 7 kg and the whole sheet adjusts.

What recalculates when I scale, and what doesn’t?

It does scale (multiplied by the factor):

• The net and gross quantities of each ingredient, with its trim.
• The quantities of the nested intermediate preparations.
• The consumables and the free-text costs charged to the batch — doubling the batch doubles the cling film and the bags.
• The sheet’s total cost.

It doesn’t change:

• The unit price of each ingredient: scaling doesn’t get you a better price.
• The cost per serving, the food cost and the margin: they are proportional, so they stay put.
• The saved recipe. Scaling lives on your screen only; if you leave without resetting, the recipe keeps its original base.

What are sale formats and when do I use them?

The same dish sells in several ways, and each way has its price. That is what the «Sale formats & prices» section is for, and it introduces itself like this: «Not just plates: declare how this preparation is sold —portion, tray, glass, piece…— each with its own price.»

The available formats are: Plate (portion), To share, GN tray, Platter, Beverage, Piece and Bulk.

• Each format carries its own price and, optionally, a target margin between 0% and 95% that suggests the price if you don’t set it yourself.
• The star marks the main format.
• The mass formats —tray, platter, bulk— need you to declare how much that format yields (quantity and unit); without that figure the format can’t be saved.
• To cost the mass formats you also need the batch’s «Total yield» on the recipe itself.

Under each format you see its «Real margin», its «Food cost» and the cost per serving or per format. If you only cook and don’t sell that sheet, you can leave the formats empty.

How do I take the scaled recipe into production?

Scaling on screen solves the calculation of the moment; for the real mise en place, use production orders, which plan which preparations and dishes to produce and in what quantity, and on completion deduct the components from stock and book in what you made. You have it in /en/help/production-orders/.

If what you want is to take the scaled sheet to paper, the printed sheet keeps the scale and flags it with «Scaled ×N from the saved recipe»: /en/help/export-and-print/.

Known limits

• Scaling is screen only: there is no button to save the scaled recipe as a new base. If you want 40 servings to be the base, change the sale units on the form and save.
• The sale unit does get saved when you change it from the costing: the control warns you with «Sale unit — changing it saves to the recipe».
• If you share the sheet by public link with the scale applied, the link opens with those quantities: «The link includes the current scale».