Article Contents
Introduction
When you receive an item, the whole amount may not be sellable/usable in a dish. It might have to be prepped/processed first. This includes trimming meat, peeling produce, or even cooking.
For example, you receive 1kg of salmon, but it needs to be cleaned/trimmed before it can be used in a dish. After it’s ready, you have 750g remaining.
To account for this so that your costing is accurate, you can set the yield of the item.
There are currently two ways to do this:
Set the yield percentage at the item level (newer method)
Create a batch for the processed item yield (older method)
By setting a yield, the cost of the 1kg of unprocessed salmon applies to the prepared 750g and is also factored in when calculating the amount sold.
Important: For the purposes of yields, it assumes the item will be sold not long after being processed. When counting the item, it should only be the unprocessed version of it to make sure your consumption is correct.
Yield - At Item Level
This method allows you to set the yield percentage at the item level.
Note: This is only available in Food accounts.
From the "Items" page, place your cursor over the item and click the Edit button (pencil icon)
Click and drag the "Yields" slider to set the yield percentage. The yield percentage is then multiplied by the item measurement. Using our salmon example, we know that 1kg of salmon fillet yields 750g, so we would set the yield percentage to 75%.
The yield percentage has been set, and your costing will be accurate when adding the item to batches or POS Items
Using in a Recipe or Batch
Find the POS Item or Batch on it’s corresponding page and click the “Ingredients” column
Click into the “Search for ingredient” field and type the name of the item. Click the matching item to add it. In this example, Salmon Fillet A. We can see it is the correct one because it shows the yields %.
Enter the amount of the ingredient used in the “Quantity” field, and select the unit of measurement. In this recipe, we use 125g of Salmon Fillet. Then click “Add”
The ingredient is added to the POS Item. The cost reflects the amount of the ingredient used based on the yield that was set. You can then add the rest of your ingredients.
If the yield had not been set, then the cost of the ingredient would appear as lower than it actually is. In this example, 1kg of Salmon Fillet is $20.
Without Set Yield - 0.125kg / 1kg * $20 = $2.50
With Set Yield - 0.125kg / 0.750kg *$20 = $3.33
Yield - Creating a Batch
Note: Before you were able to set the yield at the item level, you needed to create a batch for the processed item. This section is intended for users that were previously using this method.
From the “Batches” page, click “Actions” > “Create New Batch”
Give the batch name that describes the prepared item and set the quantity of the yield. In this example, we’ll put “Salmon Fillet (Processed)” and set the yield to be 750g. Click “Save”
Note: The value set for the yield should be based on an average to account for variation
Click into the “Search for ingredient” field and type the item you want to add. Click the match in the search results. In this example, we’ll select ‘Salmon Fillet B”
Add the amount of the ingredient that is required to achieve the set yield. In this example, we’ll add 1kg of Salmon Fillet to achieve our desired yield of 750g. Click the “Add” button
The amount is added to the batch, and the yield has been set.
Using in a Recipe or Batch
With the yield set, you can then use it in other batches or POS Items to get accurate costing.
Find the POS Item or Batch on it’s corresponding page and click the “Ingredients” column
In this example, we have a POS Item called “Seared Salmon B”. Click into the “Search for ingredient” field and type the name of the prepared ingredient. Click the matching item to add it. In this example, Salmon Fillet (Processed). The item also has "(batch)" at the end
Enter the amount of the ingredient used in the “Quantity” field, and select the unit of measurement. In this recipe, we use 125g of Salmon Fillet (Processed). Then click “Add”
The ingredient is added to the POS Item. The cost reflects the amount of the ingredient used based on the yield that was set. You can then add the rest of your ingredients.
If the yield had not been set, then the cost of the ingredient would appear as lower than it actually is. In this example, 1kg of Salmon Fillet is $20.
Without Set Yield - 0.125kg / 1kg * $20 = $2.50
With Set Yield - 0.125kg / 0.750kg *$20 = $3.33
Consumption and Sales with Yields
For the sake of simplicity, it's best to inventory items with yields in their unprocessed form. This is because when you receive items on invoices they will also be unprocessed.
When you set the yield, the amount attributed to each sale is scaled up so it will match the consumption of the unprocessed amount.
In the sections above we processed 1kg of salmon to get 750g that can be used. This is enough for 6 dishes that use 125g each.
If we sell those 6, it will say we sold 1kg worth on the variance page because we set the yields:
Note: This example above uses the yields set at both the item and batch level.
If the yields were not set it would underreport the amount sold compared to the consumption, resulting in a variance:
Inventorying Unprocessed and Processed Versions of the Same Item
To keep it simple, we recommend inventorying the unprocessed versions of items. However, if you must count both processed and unprocessed we recommend that you:
Create a batch for the processed version and set it to be an inventory item
Use the batch of the processed version when mapping POS Items
When taking inventory counts, count the processed batch item and unprocessed item if you have both
The processed version is converted back to the unprocessed one on the Consumption and Variance pages for reporting purposes
In the example above, we counted 2kg of the unprocessed salmon, and then 750g of the processed batch. To make 750g of the processed batch it takes 1kg of salmon. When reporting the inventory it converts everything back to the unprocessed amount, which shows the ending inventory as 3kg.
If you process the item and then count it as the unprocessed version, it is going to overreport consumption. For example, lets say you receive 1kg of salmon and process it, getting 750g. You then count that 750g in inventory as the unprocessed version.
When viewing the consumption it's going to say you consumed 250g.
However, if you count it as the processed version, it will say there is no consumption.
It knows that the 750g of processed salmon was created from 1kg of unprocessed salmon and that the quantity has not changed. That 750g of processed salmon still holds the same sellable value as the unprocessed.
