video1.0<iframe src="https://www.loom.com/embed/320bbad9ac424f8991fd9bd712f6fc86" frameborder="0" width="1920" height="1440" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>14401920Loomhttps://www.loom.com14401920https://cdn.loom.com/sessions/thumbnails/320bbad9ac424f8991fd9bd712f6fc86-b72613acaf0a435f.gif399.189This Loom provides an overview of how recipes and ingredients work in the upcoming Toast IQ Inventory product. It introduces a new navigation pane and quick filters in the item catalog, with Test Kitchen users not seeing the updated navigation. The presenter explains that only prepared food and beverage items can have recipes, that prep recipes will not support keeping stock yet, and that selling a menu item depletes its ingredient quantities and propagates costs including unit conversions and allergen tags. The Loom also covers how ingredient stock impacts purchase cost and cost of goods sold, a fallback cost when stock goes negative, and the ability to edit date, quantity, and unit cost for 30 days to recalculate totals.