--- title: How to Create Sub Recipes description: This is a guide on how to create Sub Recipes on Kitchen CUT. --- [Skip to content](https://support.kitchencut.com/how-tho-create-sub-recipes#main-content) English Show submenu for translations [More support](https://support.kitchencut.com/kb-tickets/new?hsLang=en) ![KC-H-18.jpg\]](https://support.kitchencut.com/hs-fs/hubfs/KC-H-18.jpg?height=40&name=KC-H-18.jpg) - [Contact Us](https://www.kitchencut.com/contact-us) Open main navigation Close main navigation - [Contact Us](https://www.kitchencut.com/contact-us) - English Show submenu for translations - [More support](https://support.kitchencut.com/kb-tickets/new) - Jump to kitchencut.com Jump to kitchencut.com Hello. How can we help you? - There are no suggestions because the search field is empty. 1. [F+B Engine | Support Center](https://support.kitchencut.com/?hsLang=en) 2. [MENU COSTING](https://support.kitchencut.com/menu-costing?hsLang=en) 3. [Recipes](https://support.kitchencut.com/menu-costing?hsLang=en#recipes) # How to Create Sub Recipes ## This is a guide on how to create Sub Recipes on Kitchen CUT. Sub-recipes are reusable, costed components such as sauces, bases, or prep batches that are added into full recipes. They help streamline menu creation, improve consistency, and allow for accurate tracking of cost, nutrition, and allergens across multiple dishes. When preparing batches, it is essential for inventory that this is logged in Kitchen CUT to convert the products used into the batch. Please see [Batch Creation](https://support.kitchencut.com/create-recipe-from-ingredients?hsLang=en) for more information. ### 1. Navigate to the Recipes Section Go to: `Menu Costing > Sub-Recipes` Then click  **Add New** in the top-right corner.![](https://support.kitchencut.com/hubfs/Screenshot%202021-02-14%20at%2020-43-57-png.png) ### 2. Complete the Sub-Recipe Setup Form Fill out the following fields: - **Recipe Name** – Enter the name of the sub-recipe (e.g. Caesar Dressing, Vegetable Stock). - **Status** - Choose from Live, Testing and Development - **Outlet** – Assign to the outlet where the sub-recipe will be used. - **Category** – Organise recipes by type (e.g. Sauces, Doughs). - **Recipe Class** – Beverage, Food - **Yield** – Total yield (portions) this batch will produce. - **Yield Unit** – Unit the sub-recipe is measured in (e.g. grams, portions, litres).![Screenshot 2025-06-11 at 11.53.08](https://support.kitchencut.com/hs-fs/hubfs/Screenshot%202025-06-11%20at%2011.53.08.png?width=688&height=186&name=Screenshot%202025-06-11%20at%2011.53.08.png) - **Selling Price (ex VAT)** – Optional; typically left blank unless sub-recipes are sold directly.![](https://support.kitchencut.com/hubfs/Screenshot%202021-02-14%20at%2021-29-12-png.png) - **VAT %** – Usually 0% unless sold directly. - **Cost Target %** – Set a target GP. - **Wastage %** – Enter any expected loss during prep. ![Screenshot 2025-06-11 at 11.53.49](https://support.kitchencut.com/hs-fs/hubfs/Screenshot%202025-06-11%20at%2011.53.49.png?width=688&height=84&name=Screenshot%202025-06-11%20at%2011.53.49.png) Click **Save** to create the sub-recipe. --- ### ➕ Adding Ingredients and Instructions Once saved, you will be redirected to the recipe builder page. You can now: - Search for and add **ingredients** from your product database - Input **quantities** based on real prep usage![](https://support.kitchencut.com/hubfs/Screenshot%202021-02-14%20at%2021-26-10-png.png) - Include [**Alternative Units**](https://support.kitchencut.com/alternative-units?hsLang=en) where applicable (e.g. “1 ladle”) - Add step-by-step **preparation instructions, Critical Control and Service Notes.**![](https://support.kitchencut.com/hubfs/Screenshot%202021-02-14%20at%2021-36-48-png.png) - Upload **images** or attach **videos.**![](https://support.kitchencut.com/hubfs/Screenshot%202021-02-14%20at%2021-40-52-png.png) - Assign **dietary and allergen tags**![](https://support.kitchencut.com/hubfs/Screenshot%202021-02-14%20at%2021-39-42-png.png) Sub-recipes can be added later to full recipes as components, where their cost, nutrition, and allergen values will be automatically included. --- ### 💡 Best Practices - Use sub-recipes for any **batch-prepped** item used across multiple dishes (e.g. curry base, vinaigrette). - Ensure sub-recipes are **accurately costed** and linked to correct products for consistent tracking. - Keep sub-recipes **labelled clearly** for quick identification in the recipe builder. --- ### ❓FAQs **Can I add a sub-recipe to another sub-recipe?** Yes — Kitchen CUT supports multi-layered recipe structures. **Will changes to a sub-recipe affect recipes it’s linked to?** Yes — cost, nutrition, and allergen updates in the sub-recipe will reflect anywhere it is used. **Can I convert a standard recipe into a sub-recipe later?** No — you will need to create a new sub-recipe. --- ### 🆘 Need Help? 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