Inventory Restaurants: Setting Up Catch Weight Product in Recipe and Menu Engineering

Overview

Catch weight products allow items to be purchased using a quantity of ‘EACH’, but received and counted in a weight. This helps to ensure accuracy in both stock quantities and value.

This article describes the best practice method for creating and maintaining catch weight products in Recipe & Menu Engineering

Configuration

The following settings need to be enabled to allow for the creation of a catch weight product. Please contact Fourth for these settings to be enabled.

• Global Database Setting - Apply UoM restriction when Variable Weighted Equals True
• Ingredient Fields
  • Variable Weighted - located on the Supply Details tab
  • Invoice UoM and Invoice Price, both located on the Supplier Spec tab

When this Global Database setting is enabled:

• The default dependency between ingredient Supply Quantity UoM and ingredient Unit Size UoM is removed
• A different dependency is established -  Unit Size UoM will depend on Invoice UoM

The reason for this change is that the Inventory system requires that a product is stock-counted and invoiced using the same UoM.

When this Global Database setting is enabled and the setting Ingredient Variable Weighted = True:

• Ingredient values Unit Size UoM and Invoice UoM will default to ‘KGM’ or ‘LB’

Please Note: No other options for these Units of Measurement will be available when Variable Weighted = True.

When the above configuration is applied, the Ingredient Details screen will display the new catch weight fields – Variable Weighted, Invoice UoM and Invoice Price. 
 

 
Fig.1 - Supply Details tab – Variable Weighted setting
 

 
Fig.2 - Supplier Spec tab – Invoice UOM and Invoice Price

Ingredient Setup

With the catch weight configuration applied, the Ingredient setup will differ to a non-catch weight ingredient.

• The Cost Price entered should reflect the total cost of the Product, based on the Supply Quantity entered
• The Supply Quantity will typically be 1 x 1 Each
  • A Converts to value is required, this is the conversion from the Supply Quantity to a Weight family. This is to ensure that the ingredient can be used by weight in Recipes
• Tick the Variable Weighted box to make the Ingredient a catch weight product
• After this is enabled, the Unit Size of the product can then be defined as a Weight UoM, e.g. Kilogram

This will be the UoM which will be used for receipting and counting the Ingredient within the Inventory module.  

Fig.3 – Catch Weight fields In Supply Details

• Once all required values have been applied in the Supply Details tab, go to the Supplier Spec tab
• The Invoice UOM will be pre-populated with the Unit Size UOM defined
• The Invoice Price should be the price per Invoice UOM defined

 
Fig.4 – Invoice UOM and Price fields

• Once the Catch Weight fields have been populated, complete the rest of the mandatory fields as per standard Ingredient setup
• Publish the Ingredient to Site in Inventory 

Considerations 

• The Variable Weighted tick box (located in Ingredient > Supply Details > Variable Weighted) will not be editable when an Ingredient is published to a 'Live' Ingredient set
• The Variable Weighted value defaults to False when a new Ingredient is created
• When an Ingredient is copied, the Variable Weighted value will be the same as the original record. The copied Ingredient’s value is editable until it is published to a 'Live' Ingredient set
• For a new Ingredient, the Variable Weighted field is editable until the Ingredient is published to a ‘Live’ Ingredient set.
• If the Global Setting was turned off, having been on previously, the Variable Weighted field will be editable