Inventory Management
Inventory Product Configuration
Set up your food, drink and retail products for Inventory Management, from the basics to advanced features, with answers to common questions.
Can't find what you need? Contact Cinchio:
About
Cinchio Back Office Inventory Management helps you keep control of your stock. These tabs show you how to set up and manage your products, from the basics to advanced features.
What do you need to set up?
The ingredients you buy and the menu items you sell.
Production, recipe adjustments and overheads.
Retail products, with their supplier information.
See all inventory product configuration articles
Got a question?
See the FAQs tab for quick answers on yields, cost prices and product sizes.
Standard F&B
The basics of F&B inventory products, from Supplied products for the ingredients that come through the door, to Recipe products for the menu items you sell.
Ingredients
Supplied products for the ingredients you buy, with their sizes, supplier packs and costs.
Recipes
Recipe products for the menu items you sell, built from your ingredients so stock comes off as they're sold.
Recipe batches
Recipe products made in batches, such as sauces, so they can be counted and transferred like stock.
Advanced F&B
Extra options for when the standard setup isn't quite enough.
Production products
If you use product preparations, batches and yields are set up differently so the kitchen can record production against them.
Recipe adjustments
When a product's recipe changes depending on how or where it's sold, adjust the recipe for those cases while keeping the same product.
Overheads
For products you don't want to track fully but still want to order, flag them as overheads.
Retail
The basics of retail inventory products: enabling them for inventory and adding supplier information.
Retail products
Products you buy in and sell as they are, set up for inventory with their supplier packs and costs.
FAQs
Frequently asked questions
QHow do I set up F&B supplied stock?
QHow do I set up F&B recipes for saleable products?
QHow do I set up F&B recipes for batches?
QHow do I set up retail stock?
QHow do I account for yields in recipes?
If you don't use product preparations to record production, you can handle yields with a standard Recipe product that has the raw ingredient as its only component.
1
Set up a recipe product as normal. See F&B Recipe Configuration.
2
Name all three product sizes the same as the raw ingredient's Base Unit Name.
3
Add the raw ingredient as the only component, with the yield ratio as its quantity.
4
In your other recipes, use this yield recipe instead of the raw ingredient. Stock then comes off in line with the yield.
Working out the yield ratio
First find the yield percentage: how much of the original weight is left after preparation. Then:
Beef joint: 65%
100 ÷ 65 = 1.54. In a "Cooked Beef" recipe, add "Raw Beef" with a quantity of 1.54. For every 1g of cooked beef used, 1.54g of raw beef comes off stock.
Rice: 160%
100 ÷ 160 = 0.63. In a "Cooked Rice" recipe, add "Dry Rice" with a quantity of 0.63. For every 1g of cooked rice used, 0.63g of dry rice comes off stock.
QHow do I update product cost prices?
You can update a supplied product's cost in three ways:
Change it while ordering or receiving.
Best for updating lots of products.
Change one product's supplier price.
On a supplier order
If the cost isn't contracted, change the Unit Price when creating a supplier order or receiving one. The supplier product's cost updates too. If you can't change the Unit Price, the cost is contracted.
In the Supplied Products report
1
Go to Reports & Analysis > Inventory Management > Supplied Products, choose your filters and select RUN REPORT.
2
Enter the new cost in the Cost column, then click or tab out of the cell.
The cell border turns green to show the cost is saved.
Update rights needed
Your user role needs Update rights for the Supplied Products report.
On the product
1
Go to Product Management > Products, find the product and select EDIT, then PRODUCT.
2
On the Suppliers tab, change the Supplier Price for the supplier pack.
3
Select SAVE & EXIT.
QWhy can't I change a product's base size?
Inventory products have three core sizes: base, stocking and receiving. Find out about product sizing.
You can change the stocking and receiving units whenever you need to. The base unit is different, because everything else depends on it:
The base unit size must never change
It must stay the same size it's been since the product was created.
You can rename it to make it clearer or fix a spelling mistake, as long as the size stays the same:
Fine
Renaming "G" to "GRAM". It's the same size.
Not allowed
Changing "GRAM" to "KG". The size has changed.