How should I inventory prepped items.
As long as you have all the recipes costed out, I would inventory prepared foods by whatever percentage of batch cost each prepared food represents. Lets say your potato salad recipe yields 4 gallons and cost you x amount. You have 2 gallon on hand, inventory at 50% of x.
Although I am a great cook, much of the office side of this business I am learning as I go on my own.