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A production run records making a finished item from a recipe — a batch of chili oil, a rendang base, prepped portions. Starting a run deducts the raw ingredients from stock; completing it adds the finished product and records how much you actually got versus what the recipe expected (yield).
Production runs are part of the Procurement capability, alongside Purchasing. If there’s no Production Runs entry under Inventory, it isn’t enabled for your business yet.

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What you need first

A production run is built from a composite — a recipe that lists the raw ingredients and quantities that go into one unit of the finished item. Composites are set up under Inventory → Composite Items. The run reads that recipe to work out the raw materials to deduct.
Recipe input quantities accept decimals — enter the exact per-unit amount (e.g. 0.02 L of cooking oil for one portion), not a rounded whole number. The same applies to a menu item’s food-cost recipe under Inventory → Item Setup.

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The run lifecycle

1

Draft

Create the run: pick the product (composite), the planned yield quantity, and the yield unit (batch, kg, portion…). The system derives the raw-material bill of materials from the recipe.
2

In progress

Start the run. The raw ingredients are deducted from branch stock immediately, so on-hand numbers stay honest while you cook.
3

Completed

Complete the run: enter the actual yield produced and, if they differed, the actual quantities of each raw material used. The finished goods are added to stock and the yield percentage is recorded.
You can Cancel a run that was started; the raw-material deductions are reversed.

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Create and start a run

  1. Go to Inventory → Production Runs and choose New production run.
  2. Pick the branch, the product (composite), the planned yield quantity, and the yield unit.
  3. Choose:
    • Save Draft — review the derived raw materials first, start later.
    • Save & Start — begin immediately and deduct raw materials now.

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Complete a run and record yield

Open an in-progress run and choose Complete run:
  1. Enter the actual yield you produced.
  2. Optionally adjust the actual quantity of each raw material used — the recipe estimate is pre-filled, so you only change what differed.
  3. Confirm. Finished goods are added to stock, and the run shows the yield % = actual ÷ planned.
Yield percentage is your production efficiency signal. Consistently low yields point at recipe drift, portioning, or waste during prep — worth investigating.

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Where each part lives

klikit dashboard (cloud)

Create runs, start them, and complete them with actual yield.

Related: waste

Prep loss and spoilage that isn’t a sale is logged as waste.