Adding new products is done from the administration account, from the Configuration-Products page.
A semi-finished item (sauce, dough, cream, sponge cake, base) is always created as a raw material, never as a goods item. Only a raw material can have a sub-recipe and production: on a goods item, the “Ingredients sub-recipe” section and the “Production locations” field are not shown in the form at all. On top of that, the recipe of a “Contains recipe” product only offers raw materials in its search, so a semi-finished item created as goods cannot even be selected in the product’s recipe.
To set up a product that contains a sub-recipe in the recipe, you'll need to create it from the "+" button next to the product list:
We create, for example, the product Garlic Sauce which contains both a sub-recipe and other ingredients.
The product type must be selected on Contain recipe.
Below is the Product Recipe. You have to click on Add raw material to the recipe, and a new window with the list of raw materials will open.
If you do not have the ingredients of this product in the list of raw materials, it is advisable to create them all first, including those contained in the sub-recipe of this Add button.
A new raw material configuration window will open.
SIMPLE RAW MATERIAL SETUP:
"Yogurt" raw material configuration example:
Fill in the fields with the name of the raw material (1), the unique SKU code (2), the unit of measure (3). You can also add tags for the stock, if you wish. Then just save the raw material and it will appear in the list.
To add this raw material to the product recipe, you need to search for it, select it from the list and fill in the Use the quantity of raw material used in the recipe field.
For example, if I want to add 0.2 KG of "Yogurt" to my "Garlic Sauce" recipe, it will look like this:
2. CONFIGURATION OF RAW MATERIAL CONTAINING SUB-RECIPE:
First of all we need to make sure that we have created all the ingredients that will be contained in the sub-recipe. They must be created as simple raw materials (see instructions in point 1).
Example raw material containing sub-recipe:
"Garlic base" with sub-recipe: "Garlic powder" and "Salt".
To create the "Garlic Base" raw material, follow these steps:
Click on Add, a new window will open where we fill in the fields and notice below the Ingredients sub-recipe section.
Click on the Add raw material to the recipe button there.
Search for raw material "Salt" (1) and check it (2)
Write in the "Use" field how much of the salt we use in the sub-recipe (3)
Click Add raw material to recipe (4)
Now the sub-recipe will look like this:
Once we have finished adding the raw materials to the sub-recipe, we can click on Save raw material. (in the example I also added 0.5 KG "Garlic Powder")
Now just select the raw material "Garlic base" and fill in the field "use" how much of it is used in the recipe of garlic sauce.
After clicking Add Raw Material to Recipe, it should look like this:
After you have finished adding all the ingredients to the recipe and filled in the fields with the product details, all you have to do is save from the top left button.
Production is NOT required for a sub-recipe to work
Production is disabled by default: on a newly created raw material, the production locations field has no location selected. In that case, when the finished product is sold, Ebriza automatically deducts the sub-recipe ingredients from stock (for example, tomatoes and oil), in proportion to the recipe quantities. You do not have to do anything to get this behaviour, and you do not have to record any production.
The parent raw material — the semi-finished item, i.e. the sauce or the dough — receives no stock movement at sale and stays at 0. That is correct and does not mean the setup is unfinished.
In History, the movement appears as “Sale” on the sub-recipe ingredients, not as “Production output”, and CMP is calculated on the ingredients, not on the parent raw material.
When it is worth enabling production: only if you want to keep stock on the semi-finished item itself — typically when you have several locations and produce in one of them, then transfer to the others, or when you make batches in advance at a fixed cost per batch. For a single-location kitchen that cooks on the spot, production is not needed.
If you do enable production, the behaviour is not added on top of what you had — it switches: from then on, the sale deducts the semi-finished item, and the ingredients are deducted only when you record the Production document. If you forget to record the production, the semi-finished item goes negative on every sale. See the article “How I make production?”.
The production locations field only appears in the form once the sub-recipe has at least one ingredient, so the order is always: sub-recipe first, production afterwards (if at all).
Frequently Asked Questions
Q: Can I enter the recipe ingredient quantities directly in kilograms?
A: Yes, as long as the recipe raw material has its unit of measure set to KG. Use a dot as the decimal separator (e.g., 0.250 for 250 g). If you'd rather enter in grams, set the raw material's unit of measure to G and enter the value as an integer.
Q: I set up the sub-recipe, but the semi-finished item stays at 0 in inventory. Is something wrong?
A: No. Without production enabled, the sale deducts the sub-recipe ingredients directly, and the semi-finished item receives no movement and stays at 0. Check the ingredients in Inventory - History: that is where you should see “Sale” movements.
[tags: configure products, add products, create new product, how to properly configure a product they sell, product type, sku code, recipe, raw material, merchandise, commodities, raw materials, contains recipe , product list, menu, ingredients, how to set up a sub-recipe in the recipe, how to add raw materials in sub-recipes, how to edit a raw material]