Introduction
This article contains information on configuring recipes to account for yield loss/gain for ingredients prepared through kitchen production as part of the Inventory Management module.
For clarity, a yield recipe product is one which is:
- Contains just one ingredient, which converts the ingredient product from one state to another state based on an expected yield ratio. (E.g., Converts Raw Beef to Cooked Beef; or converts Dry Rice to Boiled Rice.)
- Is not declared as produced through the Product Preparations feature.
This article is limited to kitchen production yields and does not cover 'standard' recipes or products configured as part of the Product Preparation feature. For details on other types of recipes, Click Here.
Creating A New Product Yield
Step 1: Create The Product
To create a brand new product as a product yield recipe:
- Head to Product Management > Products.
- Select [NEW BACK OFFICE PRODUCT].
In the New Product page, enter:
- Long Product Name: Enter the name of the product. (Recommendation: Prefix this with "Yield")
- Short Product Name: Copy the name into this field.
- Code: Enter your internal code for the product. (If not required, copy the PLU.)
- Master Group: Select the master group that the product will report to.
- Group: Then select the stock group that the product will report to.
- Stock Type: Select Recipe.
Select [CREATE & ADD MORE DETAIL] the proceed onto Step 2 to set the product sizing.
Step 2: Define The Yield Recipe Sizing
Next, you need to rename the sizes in the Product Sizing section of the Product Detail tab.
By default, these are all set to "Each", but it is recommended that these are renamed to match the Base Unit Size of the raw ingredient product that will be linked as an ingredient of this yield.
Update the following:
- Base Unit Name: Rename this to match the base unit name of your ingredient. (You'll see a warning about changing the base unit. As you are creating the yield product from scratch at this point, you can bypass this warning.)
- Stocking Unit Name: Change the name to match the Base Unit Name entered above.
- Receiving Unit Name: Change the name to match the Base Unit Name entered above.
You should ensure that the following settings remain unchanged:
- Stocking Units: Leave this as 1.
- Receiving Units: Leave this as 1.
Once all sizing has been entered, review the Product Sizing Sanity Check beneath to check that the product sizing makes sense and there are no errors.
Then, select [SAVE & REMAIN] before you link the ingredient to the yield recipe as covered below.
Step 3: Link The Ingredient & Set The Yield Ratio
Now that the sizing is set, ingredient can be linked to the yield product.
Head to the Recipes tab within the product setup page. Before you make a start on linking ingredients, just make sure that the "Recipe In Size" label reflects the correct size as below. (This is per setup in Step 2.)
To link the ingredient:
- Select [NEW RECIPE ITEM].
In the blank row that is added at the bottom, enter:
- Recipe Component: Select the ingredient from the list. (This lists supplied products and other recipes.)
- Quantity: Enter the yield ratio, based on the Recipe In Size and Unit Size labels shown. (See yield ratio calculations below.)
For reference, the following information is also shown:
- Unit Cost: Displays the cost of one unit of the ingredient, based on the Unit Size shown.
- Cost Net: Displays the total net cost of the ingredient within this recipe based on the quantity.
- Type: Displays the ingredients stock type. (Ingredients can be supplied stock or other recipes.)
Then select [SAVE & EXIT].
The total cost will update as ingredients are added. For more information on recipe costs, Click Here.
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CALCULATING YIELD RATIOS Before calculating yield ratio you need to know the yield percentage of your product. The formula is then: Yield Ratio = 100 / Yield Percentage Value Examples yield calculations:
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Updating Existing Product Yields
To edit an existing batch recipe product:
- Head to Inventory Management > Products.
- Locate the required product and select [EDIT] then [PRODUCT].
Within the existing batch recipe product, you can:
Edit Core Product Details
For information on editing product details not specific to Inventory configuration, Click Here.
Increase/Decrease The Yield Ratio
The yield ratio quantity of a yield recipe product can be adjusted within the Recipes tab of the product:
- Quantity: Update the quantity to reflect the new yield ratio.
Select [SAVE & EXIT].
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CALCULATING YIELD RATIOS Before calculating yield ratio you need to know the yield percentage of your product. The formula is then: Yield Ratio = 100 / Yield Percentage Value Examples yield calculations:
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Deleting A Product Yield
If a yield recipe product is no longer required it can be deleted, but only once all ties to inventory have been removed.
This process is the same as deleting a standard recipe product. For details on this process, Click Here.