Inventory Management
F&B Batch Configuration
Set up batches you make on site, such as sauces or muffins, as Recipe stock.
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About
This article explains how to set up F&B batch products as Recipe stock in the Inventory Management module of Cinchio Back Office.
A batch recipe is anything that
Makes a set amount
Several ingredients that make a specific batch size, such as a batch of sauce for other recipes or a tray of muffins baked each morning.
Moves its ingredients
It creates stock movements against its raw Supplied ingredients.
Isn't a preparation
It isn't recorded as made through product preparations.
Ready to start?
Go to the Create tab.
Create
Create the batch as Recipe stock, set the batch size, then link the ingredients that make one batch.
Steps
1
Start a new product
Go to Product Management > Products and select NEW BACK OFFICE PRODUCT.
2
Fill in the product details
Fill in:
The product's name. We recommend starting it with "Batch".
Copy the long name into this field.
Your internal code for the product. If you don't need one, copy the PLU.
The master group the product reports to.
The stock group the product reports to.
Select Recipe.
3
Create it and set the batch size
Select CREATE & ADD MORE DETAIL. When the product opens, set the three sizes in the Product Sizing section of the Product Detail tab.
Base unit
The smallest size, such as ML or gram.
Stocking unit
A handy size, such as a 1L bottle.
Receiving unit
The full batch you make.
Choose a size to see what to enter:
Product sizing information
Base unit
The base unit starts as "Each". Change it to suit the batch:
1
Against Base Unit Name, select Edit. A message warns you not to change the base unit. Because this is a brand new product, it's safe to change it now.
2
Enter the new Base Unit Name and select UPDATE UNIT NAME.
Choose the base unit carefully
The base unit should be the smallest size you need for the batch, such as "Each", "ML", "GRAM" or "OZ". Every other size is based on it, and it's the size you'll see when using the batch in other recipes. Once it's set, never change it again.
Stocking unit
A description of the batch's stocking unit.
How many Base Units are in one stocking unit.
Choosing a stocking unit
If the batch is split into smaller packs once made, such as a 10L batch of sauce bottled into 1L bottles, use the smaller pack so users can work in it. If it's usually measured, use a measurement such as KG or litre.
Receiving unit
A description of the batch's receiving unit.
How many Base Units are in one receiving unit.
The receiving unit is the batch
The receiving unit must be the size of the batch you make, because the ingredient quantities are based on it. Leave the Display Unit set to Receiving.
After each size, a message checks the values make sense. When all three are set, check the Product Sizing Sanity Check for errors, then select SAVE & REMAIN.
4
Check the batch size
Open the Recipes tab and check the Recipe In Size label shows your batch size, as set in step 3.
5
Add an ingredient
Select NEW RECIPE ITEM. In the new row at the bottom, fill in:
The ingredient. The list includes supplied products and other recipes.
How much of the ingredient is in the batch, in the Unit Size shown.
These are shown for reference:
The cost of one unit of the ingredient, in the Unit Size shown.
The total net cost of the ingredient in this batch, based on the quantity.
The ingredient's stock type: supplied stock or another recipe.
6
Add the rest and save
Repeat step 5 for each ingredient, then select SAVE & EXIT.
Recipe cost
The total cost updates as you add ingredients. Find out how recipe costs work.
7
Add extra settings (optional)
Once the batch is set up, you can also:
Tick this in the Additional Options section of the Product Detail tab to let users add the batch to stock count sheets and stock transfers.
How batch counting works
Users can choose the batch on count sheets and transfers, but the count or movement isn't recorded against the batch itself. It's shared out across the supplied ingredients that make up the batch, in proportion.
The batch is set up as Recipe stock. When it's used, its ingredients come off stock in proportion to the batch size.
Edit
Update a batch's details, settings, ingredients, size or allergens.
Open the product first
Go to Product Management > Products, find the product and select EDIT, then PRODUCT.
What do you want to change?
Core product details
For product details that aren't specific to inventory, find out how to edit a product.
Batch counting
On the Product Details tab, tick Allow Batch Counting if the batch can be:
How batch counting works
Users can choose the batch on count sheets and transfers, but the count or movement isn't recorded against the batch itself. It's shared out across the supplied ingredients that make up the batch, in proportion.
Ingredients
On the product's Recipes tab:
Change a quantity
Update the Quantity, in the Unit Size shown.
Remove an ingredient
Select the delete icon on its row.
Add an ingredient
Select NEW RECIPE ITEM and fill in the row. See adding an ingredient.
Then select SAVE & EXIT.
Batch size
If you start making a bigger or smaller batch, update the size so the recipe matches the ingredients you actually use.
1
In the Product Sizing section of the Product Detail tab, update:
Rename it to the new batch size.
The number of Base Units in the new batch size.
2
Select SAVE & REMAIN.
3
Open the Recipes tab. Each ingredient quantity has changed in proportion to the new batch size. If the recipe's proportions are the same, you don't need to do anything else. Otherwise, update the quantities as needed.
Allergens and nutrition
Archive
When a batch recipe is no longer needed, you can archive it once all its ties to inventory are removed.
Same as a standard recipe
Archiving a batch recipe works the same way as a standard recipe. Find out how to archive a recipe product.