Inventory Management
F&B Production Product Configuration
Set up Preparation and Made products, so the kitchen can record what it produces.
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About
This article explains how to set up F&B production products as Preparation or Made stock, for use with product preparations in the Inventory Management module of Cinchio Back Office.
Two types of production product
Turn one ingredient from one state into another, based on an expected yield. For example, raw beef into cooked beef.
Combine several ingredients into a new product, usually a batch made in the kitchen.
Only for product preparations
This article only covers products used with product preparations. For other stock types, see inventory product configuration.
Ready to start?
Go to the Create tab.
Create
The setup is similar for both types, with a few differences. Choose the type you need to see its steps.
Which type are you creating?
Preparation product
One ingredient, changed from one state to another.
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.
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 Preparation.
3
Create it and set the sizes
Select CREATE & ADD MORE DETAIL. In the Product Sizing section of the Product Detail tab, all three sizes start as "Each". Rename them to match the base unit of the raw ingredient you'll link in step 5:
The ingredient's base unit name. You'll see a warning about changing the base unit. Because this is a brand new product, it's safe to continue.
The same as the base unit name.
The same as the base unit name.
Leave Stocking Units and Receiving Units set to 1. Check the Product Sizing Sanity Check for errors, then select SAVE & REMAIN.
4
Check the size
Open the Recipes tab and check the Recipe In Size label matches the size set in step 3.
5
Link the ingredient
Select NEW RECIPE ITEM. In the new row at the bottom, fill in:
The raw ingredient.
The yield ratio, based on the Recipe In Size and Unit Size shown. See working out the yield ratio below.
Working out the yield ratio
First find the product's yield percentage: how much of the original weight is left after preparation. Then:
Beef joint: 65%
Cooked beef weighs 65% of the raw joint. 100 ÷ 65 = 1.538, so you need 1.538 KG of raw beef for 1 KG of cooked beef.
Rice: 160%
Cooked rice weighs 160% of the raw rice. 100 ÷ 160 = 0.625, so you need 0.625 KG of raw rice for 1 KG of cooked rice.
6
Save it
Select SAVE & EXIT.
The Preparation product is ready for the kitchen to schedule and make.
Made product
Several ingredients, combined into a batch.
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.
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 Made.
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.
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 product in other recipes. Once it's set, never change it again.
Stocking unit
A description of the product'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 product'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.
The Made product is ready for the kitchen to schedule and make.
Edit
Once set up, Preparation and Made products are maintained the same way as standard Recipe products.
Same as a standard recipe
Archive
When a production product is no longer needed, you can archive it once all its ties to inventory are removed.
Same as a standard recipe
Archiving works the same way as for a standard recipe product. Find out how to archive a recipe product.