Recipe Preparing Outlets and Prepared Quantities
A recipe can be assigned a “Preparing Outlet” in the Recipe Advanced tab. The preparing outlet should reflect the outlet where the recipe is physically created regardless of where the recipe is sold. For example, bread rolls are created in the “Bakery” outlet regardless of which outlet sells the bread roll.
A recipe can be assigned a “Prepared Quantity”. The prepared quantity should reflect the size of the minimum batch which is physically prepared. For example, bread rolls are made in a minimum batch of 2kg.
There are several scenarios for the sale of recipe items depending on the values set for preparing outlet and prepared quantity:
Scenario 1: Recipe containing only products with no preparing outlet
The total ingredients required for a single portion of the recipe (regardless of the prepared quantity for the recipe) multiplied by the number of portions sold will be deducted from inventory. This will show as a negative quantity against each item in the Recipe column of the Outlet Variance Report.
The number of recipe portions sold will be added to inventory and will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of portions sold will be deducted from the inventory, which will show as a negative value in the Sales column of the Outlet Variance Report.
Note: In this scenario there will be no inventory remaining of the recipe as only the amount sold will be created.
Scenario 2: Sale of recipe containing a sub recipe with no preparing outlet
The total ingredients required for the quantity of the sub recipe required to create the main recipe will be deducted from inventory. This will show as a negative quantity against each item in the Recipe column of the Outlet Variance Report.
The number of sub recipe portions created will be added to inventory and will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of sub recipe portions required to create the main recipe will be deducted from the inventory of the sub recipe along with any other ingredients required to create the main recipe. This will show as a negative value in the Recipe column of the Outlet Variance Report and would therefore net off against the entry above leaving no value against the sub recipe (it is created and immediately consumed in the preparation of the main recipe.
The number of portions of the main recipe sold will be created and added to the inventory of the main recipe. This will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be deducted from the inventory of the main recipe. This will show as a negative value in the Sales column of the Outlet Variance Report.
Note: In this scenario there will be no balances remaining of the either sub recipe or the main recipe as both recipes will be created in the correct quantities required to fulfil the sales.
Scenario 3: Recipe containing a sub recipe with no preparing outlet on the main recipe but a preparing outlet on the sub recipe
The total ingredients required for the quantity of the sub recipe required to create the main recipe will be deducted from the inventory of the preparing outlet. This will show as a negative quantity against each item in the Recipe column of the Outlet Variance Report.
Note: When created in a preparing outlet Sub recipes are only ever created in multiples of the prepared quantity for the recipe.
The number of sub recipe portions created will be added to the inventory of the preparing outlet and will show as a positive value in the Recipe column of the Outlet Variance Report (as per note above this will always be in multiples of the prepared quantity).
The number of sub recipe portions created will be transferred to the inventory of the selling outlet and will show as a negative value in the Requisitions column of the Outlet Variance Report for the preparing outlet and as a positive value in the Requisitions column for the selling outlet.
The number of sub recipe portions required to create the main recipe will be deducted from the inventory of the sub recipe in the selling outlet along with any other ingredients required to create the main recipe. This will show as a negative value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be added to the inventory of the main recipe. This will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be deducted from the inventory of the main recipe. This will show as a negative value in the Sales column of the Outlet Variance Report.
Note: This scenario may result in their being an on hand balance of the sub recipe which will be held in the inventory of the selling outlet. When future sales are made which require this sub recipe the existing on hand inventory of the sub recipe will be consumed before an additional batch is created in, and transferred from, the preparing outlet.
Scenario 4: Recipe containing a sub recipe with a preparing outlet on both the recipe and the sub recipe
The total ingredients required for the quantity of the sub recipe required to create the main recipe will be deducted from the inventory of the preparing outlet. This will show as a negative quantity against each item in the Recipe column of the Outlet Variance Report.
Note: When created in a preparing outlet Sub recipes are only ever created in multiples of the prepared quantity for the recipe.
The number of sub recipe portions created will be added to the inventory of the preparing outlet and will show as a positive value in the Recipe column of the Outlet Variance Report (as per note above this will always be in multiples of the prepared quantity).
The number of sub recipe portions required to create the main recipe will be deducted from the inventory of the sub recipe in the preparing outlet along with any other ingredients required to create the main recipe. This will show as a negative value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be added to the inventory of the main recipe in the preparing outlet. This will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be transferred from the preparing outlet to the selling outlet. This will show as a negative value in the Requisitions column of the Outlet Variance Report in the preparing outlet and as a positive value in the Requisitions column in the selling outlet.
The number of portions of the main recipe sold will be deducted from the inventory of the main recipe in the selling outlet. This will show as a negative value in the Sales column of the Outlet Variance Report.
Note: This scenario may result in there being an on-hand balance of the sub recipe which will be held in the inventory of the preparing outlet. When future sales are made which require this sub recipe the existing on-hand inventory of the sub recipe will be consumed before an additional batch is created in the preparing outlet.
Scenario 5: Return sale of recipe item
When sales of recipe items are reversed the recipe is not deconstructed into its component ingredients so the main recipe sold is added back into the inventory of the selling outlet. This will show as a positive value in the Sales column of the Outlet Variance Report. There will be no entries created for any sub recipes or ingredients and where there is a preparing outlet there will be no transactions created in the preparing outlet.
A recipe can be assigned a “Preparing Outlet” in the Recipe Advanced tab. The preparing outlet should reflect the outlet where the recipe is physically created regardless of where the recipe is sold. For example, bread rolls are created in the “Bakery” outlet regardless of which outlet sells the bread roll.
A recipe can be assigned a “Prepared Quantity”. The prepared quantity should reflect the size of the minimum batch which is physically prepared. For example, bread rolls are made in a minimum batch of 2kg.
There are several scenarios for the sale of recipe items depending on the values set for preparing outlet and prepared quantity:
Scenario 1: Recipe containing only products with no preparing outlet
The total ingredients required for a single portion of the recipe (regardless of the prepared quantity for the recipe) multiplied by the number of portions sold will be deducted from inventory. This will show as a negative quantity against each item in the Recipe column of the Outlet Variance Report.
The number of recipe portions sold will be added to inventory and will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of portions sold will be deducted from the inventory, which will show as a negative value in the Sales column of the Outlet Variance Report.
Note: In this scenario there will be no inventory remaining of the recipe as only the amount sold will be created.
Scenario 2: Sale of recipe containing a sub recipe with no preparing outlet
The total ingredients required for the quantity of the sub recipe required to create the main recipe will be deducted from inventory. This will show as a negative quantity against each item in the Recipe column of the Outlet Variance Report.
The number of sub recipe portions created will be added to inventory and will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of sub recipe portions required to create the main recipe will be deducted from the inventory of the sub recipe along with any other ingredients required to create the main recipe. This will show as a negative value in the Recipe column of the Outlet Variance Report and would therefore net off against the entry above leaving no value against the sub recipe (it is created and immediately consumed in the preparation of the main recipe.
The number of portions of the main recipe sold will be created and added to the inventory of the main recipe. This will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be deducted from the inventory of the main recipe. This will show as a negative value in the Sales column of the Outlet Variance Report.
Note: In this scenario there will be no balances remaining of the either sub recipe or the main recipe as both recipes will be created in the correct quantities required to fulfil the sales.
Scenario 3: Recipe containing a sub recipe with no preparing outlet on the main recipe but a preparing outlet on the sub recipe
The total ingredients required for the quantity of the sub recipe required to create the main recipe will be deducted from the inventory of the preparing outlet. This will show as a negative quantity against each item in the Recipe column of the Outlet Variance Report.
Note: When created in a preparing outlet Sub recipes are only ever created in multiples of the prepared quantity for the recipe.
The number of sub recipe portions created will be added to the inventory of the preparing outlet and will show as a positive value in the Recipe column of the Outlet Variance Report (as per note above this will always be in multiples of the prepared quantity).
The number of sub recipe portions created will be transferred to the inventory of the selling outlet and will show as a negative value in the Requisitions column of the Outlet Variance Report for the preparing outlet and as a positive value in the Requisitions column for the selling outlet.
The number of sub recipe portions required to create the main recipe will be deducted from the inventory of the sub recipe in the selling outlet along with any other ingredients required to create the main recipe. This will show as a negative value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be added to the inventory of the main recipe. This will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be deducted from the inventory of the main recipe. This will show as a negative value in the Sales column of the Outlet Variance Report.
Note: This scenario may result in their being an on hand balance of the sub recipe which will be held in the inventory of the selling outlet. When future sales are made which require this sub recipe the existing on hand inventory of the sub recipe will be consumed before an additional batch is created in, and transferred from, the preparing outlet.
Scenario 4: Recipe containing a sub recipe with a preparing outlet on both the recipe and the sub recipe
The total ingredients required for the quantity of the sub recipe required to create the main recipe will be deducted from the inventory of the preparing outlet. This will show as a negative quantity against each item in the Recipe column of the Outlet Variance Report.
Note: When created in a preparing outlet Sub recipes are only ever created in multiples of the prepared quantity for the recipe.
The number of sub recipe portions created will be added to the inventory of the preparing outlet and will show as a positive value in the Recipe column of the Outlet Variance Report (as per note above this will always be in multiples of the prepared quantity).
The number of sub recipe portions required to create the main recipe will be deducted from the inventory of the sub recipe in the preparing outlet along with any other ingredients required to create the main recipe. This will show as a negative value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be added to the inventory of the main recipe in the preparing outlet. This will show as a positive value in the Recipe column of the Outlet Variance Report.
The number of portions of the main recipe sold will be transferred from the preparing outlet to the selling outlet. This will show as a negative value in the Requisitions column of the Outlet Variance Report in the preparing outlet and as a positive value in the Requisitions column in the selling outlet.
The number of portions of the main recipe sold will be deducted from the inventory of the main recipe in the selling outlet. This will show as a negative value in the Sales column of the Outlet Variance Report.
Note: This scenario may result in there being an on-hand balance of the sub recipe which will be held in the inventory of the preparing outlet. When future sales are made which require this sub recipe the existing on-hand inventory of the sub recipe will be consumed before an additional batch is created in the preparing outlet.
Scenario 5: Return sale of recipe item
When sales of recipe items are reversed the recipe is not deconstructed into its component ingredients so the main recipe sold is added back into the inventory of the selling outlet. This will show as a positive value in the Sales column of the Outlet Variance Report. There will be no entries created for any sub recipes or ingredients and where there is a preparing outlet there will be no transactions created in the preparing outlet.
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