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.
🔎 What is the difference with the tutorial “Using the yield rate on supplier articles”?
There are two different ways to manage the difference between gross and net weight, depending on how your site operates.
🟢 1️⃣ Yield rate (at supplier item level)
The yield rate should be used when:
the product is already trimmed or prepared by the supplier,
or trimming is done immediately upon receipt.
👉 In this case:
stock is increased using the net weight,
inventories are counted using the net weight.
Example:
You purchase 1 kg gross with a 20% loss →
0.8 kg is added to stock and counted during inventory.
🔵 2️⃣ Gross → net conversion via a recipe
The method described in
“Managing gross weight & net weight conversion in your recipes” should be used when:
you store and count the product using the gross weight,
but use it as net weight in your recipes.
👉 In this case:
inventory remains based on the gross weight,
the loss is applied when the product is used in a recipe.
Example:
You have 1 kg gross in stock,
but a recipe automatically consumes 0.8 kg net.
🧠 How to choose?
If the loss happens before or at stock entry → use the yield rate.
If the loss happens during preparation or recipe usage → use the recipe-based method.
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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