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.

If you want to count recipes during inventory, you must choose between two options:

Before choosing one of these options, we recommend contacting support.

By opting for this method, you can account for each recipe as a raw product during inventory. However, it is imperative to manually enter stock entries for each production, which can be time-consuming. This method is mainly used by central kitchens.

During a sale reported by your cash register software, instead of depleting the ingredients of the recipe, it will be the stock of the recipe itself that will be depleted and thus updated.

Inventory counting of recipes allows you to count a quantity for each recipe during inventories, thus enabling you to value your stock as close to reality as possible.

The method of inventory counting of recipes does not create actual stock at the recipe level. However, this method allows you to count recipes during inventories, which will increase the quantity of the ingredients composing this recipe.

In the inventory, each ingredient has a "counted" column that corresponds to the quantity of the ingredient counted during the inventory. Additionally, each ingredient also has a "real" column, which represents the sum of the counted quantity and the quantities of this ingredient used in the counted recipes.

It is important to note that to use this option, you must conduct an inventory on all the ingredients used in the inventoried recipes. This ensures that the stock will be evaluated accurately and reliably.

To enable this option, simply go to the recipe page and check the box "Enable inventory counting of recipes via ingredients".