When you import your sales data into WISK, it creates a POS Item in your venue for each menu item sold in your POS. For example, if you sold an item called “Margherita Pizza”, there would be a corresponding item created in WISK.
With those POS Items in your venue, the next step is to add the ingredients that are used every time the POS Item is sold. This is called POS Item mapping or adding your recipes. This provides you with accurate dish costing, and subtracts the ingredients from your inventory each time an item is sold.
Before you start mapping your POS Items, we recommend you take the time to create your batches.
Batches, also known as sub-recipes, or preparations, create new prepared items from your existing inventory used for mapping POS Items and costing purposes.
For example, if a number of your dishes use the same tomato sauce you prepare in venue, you can create a batch for it. You then add the batch to the POS Item of each dish that uses it, instead of adding the individual ingredients that make up the sauce every time.
This saves you time when adding the recipes, and provides accurate costing.
Another use of batches is for unit conversions. If most of your recipes have ingredients by volume, but you purchase and count most of your ingredients by weight, you can set how much is in a cup, tablespoon, teaspoon etc.
Learn more about batches here:
By mapping your POS Items, you’ll be able to see the cost of the ingredients, and compare how much you sold of those ingredients to how much you actually consumed between two inventories.
Learn more about POS Mapping here: