Advanced variants - several recipes, boxes, portions, B2B, allergens

Why variants at all

One product on the menu, but several things to buy: sizes, boxes, a slice or a whole tray. Variants keep them together - sales statistics, the purchase planner and Kanban see one product, and each item has its own price, VAT and cost. Without variants you would have to create a separate product for each size and make sure by hand that a recipe change reaches all of them.

A variant with several recipes

A cake is sponge plus cream plus glaze. Instead of one big recipe you can have three separate ones and add all of them to one variant. In the variant window you click “Add recipe” several times and enter the usage for each (“use 1 of 4” of the sponge, “use 1 of 3” of the cream). The variant cost is the sum of the recipes multiplied by their usage. A change in the butter price recalculates the cream, and the cream recalculates every cake that uses it.

• Sponge recipe: Pieces mode, 4 layers per batch
• Cream recipe: Kilograms mode, 1.5 kg from the recipe
• Variant “22 cm”: sponge “use 2 of 4” + cream “use 0.5 kg of 1.5 kg”

A sub-recipe in the recipe or recipes in the variant

Since September 2026 you have two paths, and it is worth knowing when to use which. A sub-recipe inserted into a recipe (the “Add a sub-recipe (another recipe)” field) describes what one bake is made of: the cake contains 600 g of cream, always the same amount. Recipes added to a variant describe how much of that bake you sell: the same sponge and cream in a 12-portion and a 24-portion variant, just with different usage.

• The composition of the bake is fixed → a sub-recipe in the recipe (the cake always with 600 g of cream)
• The same bake in several sizes → recipes in the variant (“use 1 of 4”, “use 2 of 4”)
• Both paths calculate the cost equally accurately and both recalculate after ingredient prices change
• You can combine them: a cake recipe with sub-recipes, and size variants at the product level

Boxes and multipacks

Cookies in 6, 12 and 24: three variants of one product with the pack unit, 6/12/24 portions and the recipe “use 6 of 40”, “use 12 of 40”, “use 24 of 40”. The box price does not have to be a multiple of the piece price - the cost is calculated exactly anyway, so you will see which box you earn the most on.

“Price per portion” mode and price suggestions

For divisible products (you turn this on in “Variant settings”), a variant can have a price per portion instead of a fixed one. When taking an order, the salesperson enters the number of portions. In the same settings you choose the price suggestion mode: “Percentage markup on cost” (you enter the markup, for example 200 = price three times the cost), “Average price per portion” (you enter your typical price per portion) or both. The suggestions appear under the variant price field as clickable values.

B2B price and the discount simulator

A product has a “B2B price” field - if you fill it in, business customers get this price instead of the percentage discount from Settings. If you leave it empty, the global discount applies. On the product card in Trays mode there is a simulator: a discount slider and a table with the B2B price, profit and margin for discounts of 0-30%. It is a quick way to check up to which discount a tray still pays off.

Ingredients and allergens from the recipe onto the label

On the product card in the “Ingredients and allergens” section there are two buttons. “Save ingredients from the recipe” lists the ingredients from the largest quantity down and uses the names from the ingredient's “Name on the label” field. “Allergens from the recipe” collects the allergens marked on the ingredient cards and builds the text “Contains: … May contain traces of: …”. Both go onto the product label (the label icon on the product list).

1. On each ingredient's card, mark the allergens in the matrix: Contains, Traces or None. Save.
2. On the product card, click “Allergens from the recipe”, then “Save ingredients from the recipe”.
3. In the product edit window, fill in the net quantity, the shelf life in days and the storage conditions - these also go onto the label.

Checklist before your first sale

Before you consider a product ready, go through this list. Each item is one click, and together they make sure the numbers in your orders are real.

• Every ingredient has a price per kg greater than zero (no red “no price/kg” on the list)
• The recipe has a real batch weight and a number of pieces or portions
• The product has a linked recipe and at least one variant
• The variant has VAT, a gross/net setting and a recipe with usage
• The variant cost is lower than the variant's net price
• Ingredients and allergens generated, if you print labels