We use recipes in our retail spaces to capture sales in-store, often these are 1-1 recipes with the matching product we purchase listed as the only ingredient.
On lines we sell by weight such as cheese, we set prepared qty as 1 kilogram, portion size as 1 kilogram and then set the ingredient to use 1 kilogram. This works for costings and margins, but we've realised that every time as sale is made, stock is moved onto the recipe code to the volume of the prepared qty. Further sales then detriment this moved volume until more is needed. This causes us problems with stock management as a retail space we only look at products or our current stock on hand, not across recipes also.
How do I set up my recipes so that each sale only creates the exact amount of stock sold?
Please sign in to leave a comment.