This help article was translated using AI and may contain inaccuracies. If you are unsure about any information, please refer to the original version in French for accuracy.
Note:
There is also a separate tutorial, “Using the yield rate on supplier articles”, which explains how to apply a loss at the supplier article level, when purchasing.
The method described here works differently: it applies the loss on the recipe.
Optimize the management of gross and net weight losses when converting your ingredients by creating recipes.
Create a "Net Salmon" recipe:
For the product "Salmon" with a 20% loss, create a recipe called "Net Salmon".
Set the storage packaging to 0.8 kg (calculated by subtracting 20% loss from the initial weight of 1 kg, i.e., 1 kg - 20% = 0.8 kg).
Add 1 kg of "Salmon" as an ingredient in this recipe.
Automatic Application of the 20% Loss:
Once the "Net Salmon" recipe is created, use it in each of your dishes to automatically apply the 20% loss.
Analysis of Actual Consumption:
Monitor the actual consumption of the "Salmon" product compared to your forecasts.
Access the "Analysis" module on the "Recipe Consumption / Sales" page for detailed data.
By adopting this approach, you optimize the management of weight losses during ingredient conversions, while facilitating the tracking of actual consumption through the dedicated analysis module.
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