Introduction

Product configuration plays a key role in keeping your inventory accurate and easy to manage. This guide is designed to help you quickly resolve common issues and understand how to get the most out of the system.

Whether you're updating product details, setting up new items, or fixing configuration problems, you'll find straightforward answers and useful tips here. Our aim is to help you keep your product setup efficient, consistent, and aligned with your day-to-day operations

If you can't find what you're looking for, contact Cinchio support for assistance:

Frequently Asked Questions

How Do I Set Up F&B Supplied Stock?

For details on how to create and manage F&B ingredient supplied stock, Click Here.

How Do I Set Up F&B Recipes For Saleable Products?

For details on how to create and manage F&B recipe stock, Click Here.

How Do I Set Up F&B Recipes For Product Batches?

For details on how to create and manage F&B batch recipe stock, Click Here.

How Do I Set Up Retail Stock?

For details on how to create and manage retail stock items, Click Here.

How Do I Account For Yields In Recipes?

If you are not using the Product Preparations feature to declare production, you can account for yields by using a standard Recipe product and attaching the raw supplied product as the single recipe component.

To do this, configure a recipe product as standard, as covered in the Inventory Products: F&B Recipe Configuration article.

When setting up the recipe:

Set product sizing names to all match the Base Unit Name of the raw supplied product.
Add the raw supplied product as the only ingredient within the recipe. The quantity entered should be based on the yield ratio, which you can calculate as covered below.

Then, instead of attaching the raw supplied product to recipes, attach the yield recipe product instead to deplete stock per the yield ratio defined.

Yield Ratio Explained

Examples of yield calculations include:

A Beef Joint being only 65% of its original weight after it has been cooked.
Rice being 160% of its original weight after it has been cooked.

To establish a yield ratio required in recipe setup you need to know the yield percentage.

The formula to calculate the yield ratio is:

Yield Ratio = 100 / Yield Percentage Value

Example One: Beef Joint

If a Beef Joint is only 65% of its original weight after it has been cooked:

The Yield Ratio is calculated as 100 / 65 = 1.54
In a "Cooked Beef" recipe product, the "Raw Beef" supplied ingredient is added with a quantity of 1.54.
In any recipe that uses "Cooked Beef" as an ingredient, for every 1g of "Cooked Beef" consumed, 1.54g of "Raw Beef" will be removed from stock.

Example Two: Rice

If Rice is 160% of its original weight after it has been cooked:

The Yield Ratio is calculated as 100 / 160 = 0.61
In a "Cooked Rice" recipe product, the "Dry Rice" supplied ingredient is added with a quantity of 0.61.
In any recipe that uses "Cooked Rice" as an ingredient, for every 1g of "Cooked Rice" consumed, 0.61g of "Dry Rice" will be removed from stock.

How Do I Update Product Cost Prices?

Supplied products costs can be updated in three ways:

Update The Cost Via An Order

If a supplier products cost is not contracted, the cost can be updated within the supplier orders when Creating A Supplier Order or when Receiving In A Supplier Order.

You simply need to adjust the cost within the Unit Price column, which in turn will update the cost within the supplier product setup too.

If the Unit Price cannot be changed, this is because the cost is set as contracted.

Update The Cost Via The Supplier Products Report

Whilst the Supplied Products Report provides information on supplier products, it can also be used to update supplier product costs.

This is useful if you have multiple supplier product costs to update.

To update costs via this report:

Head to Reports & Analysis > Inventory Management > Supplied Products.
Select the required report filters, then select [RUN REPORT].
Against the supplier product, simply enter the new cost into the Cost column.

Once entered, click/tab out of the cell and the border will change to green to show that the cost is saved.

Note that to update supplier products via this report, users need to be assigned to a user role that has Update rights for this report.

Update The Cost Via The Product

To update the cost of an individual supplier product via the product setup page:

Head to Product Management > Products.
Complete a search to locate the existing supplier product, and then select [EDIT] then [PRODUCT].
Within the product, select the Suppliers tab.
Update the cost in the Supplier Price field against the relevant supplier product.
Select [SAVE & EXIT]

Why Can't I Change A Products Base Size?

As part of the Inventory Management module, many inventory products have three core product sizes:

Base Unit Size
Stocking Unit Size
Receiving Unit Size

More information on each of these sizes is available Here.

The Stocking Unit Size and Receiving Unit Size of a product are flexible and can be updated as required.

The Base Unit Size of a product is the products foundation and should not be changed, as:

The products Stocking Unit Size and Receiving Unit Size are based on this.
For supplied items, any linked Supplied Products rely on this.
For recipe items, any recipe components are attached to the product using this.
All individual stock movements are recorded and reported on using this.
All individual stock counts are recorded and reported on using this.

Therefore, it is critical that the Base Unit Size of a product remains the same size as it has always been since the product was originally created.

Note that within the Product Sizing section of a product, it is possible to rename the Base Unit Size to make this clearer or correct any spelling mistakes, but the size itself must remain unchanged. For example:

It is acceptable to rename the Base Unit from "G" to "GRAM" as the size itself remains the same.
It is not acceptable to change the Base Unit from "GRAM" to "KG" as the size itself has changed.

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