Check dish feasibility before service
See which dishes are ready, at risk or 86'd based on the last physical count of each ingredient, and expand a dish to see what is short.
The feasibility board tells the kitchen what it can sell tonight from what is actually on the shelf.
Before you start: recipes access. Counts should be recent; the board uses the last physical count for each ingredient.
Read the board
- Open Recipes › Availability.
- Dishes are grouped:
| Group | Meaning |
|---|---|
| Ready | Enough of every ingredient for the expected service |
| Listed | On the menu, no stock concern detected |
| At risk | One or more ingredients below the quantity the expected servings need |
| Bill of materials unknown | The dish has no recipe or an unmapped ingredient, so it cannot be checked |
| 86'd | Taken off in the kitchen |
- Expand a dish. Each line shows the quantity one serving needs against the last physical count of that ingredient.
Act on it
- At risk: tell purchasing, or spot count the ingredient if the count is stale.
- Bill of materials unknown: ask your onboarding team to complete the recipe mapping.
- 86'd: the change is made in the kitchen workspace with a reason. The toggle on this board does not change availability; it is a local preview.
Related
Updated 2026-09-16