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Setting up and Using Ingredients in Inventory

If what you buy isn't always what you want to count, Ingredients is your answer. Buy the same product from multiple suppliers, but treat them the same when they get into the kitchen, Ingredients to the rescue.

Jeffrey Meese avatar
Written by Jeffrey Meese
Updated over 2 weeks ago

The Ingredients feature in Foodrazor bridges the gap between what you buy from suppliers, aka Products and what you actually use in your kitchen. It’s a critical building block that powers accurate inventory, costing, and soon - recipes.
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For the watchers versus the readers, here's a video introduction of Ingredients.

Instead of managing inventory based on inconsistent supplier products (which may be listed in cases, kilos, or baskets), you can now track usage by standardized ingredients, like “Tomatoes,” “Olive Oil,” or “Chicken Thighs” in the units that make sense for you and your team.
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We're going to run through creating the Ingredient Milk. In this case we buy it from multiple suppliers, by the case, but we want to count it by the bottle for inventory purposes and once it's in the kitchen, we don't care which one it is.

Step 1: Ingredient Creation

  1. Navigate to the Recipes section in Foodrazor.

  2. Click “Add New Item”.

  3. Add:

    • Name (hint: the unit in the name makes it even easier to distinguish)

    • Type (Ingredient, Recipe, and Menu Item)

    • Usage Unit – how you want to track it in inventory (e.g. kg, liter, piece)

  4. Click Next Step.

Step 2: Choose your Products

  1. In the Items bar, search for the products you buy from suppliers that are going to make up the Ingredient.

  2. Select the appropriate products.

  3. Define the conversion. In this example, we buy Buttermilk from two suppliers, both by the case, but one in cases of 6 and one in cases of 12. However, internally, we use them as alternatives due to limited availability.
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    Highlight: We'll do the match so you can compare the two on an "apples to apples" basis - 600ml cartons in this example.

Step 3: Confirm

  1. Have a quick review to make sure it all looks in order and you're done.

Step 4: Start counting by Ingredients in your Inventory

  1. What do you want to count? You can still count cases, but you also have the choice to just count Cartons of Buttermilk without regard for which supplier sold it to you.

  2. What about the value of the inventory? We assume, always, that you're using the oldest Buttermilk first and assign that value to the stock that's counted. We do First in First Out for accounting purposes, which you probably do for operational purposes too.


For any additional help with the ingredient or inventory feature, please reach out to your account manager or success@foodrazor.com.


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Setting Up & Utilizing Inventory Management
🚀 New Feature Launch: Ingredients
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