Tips
Don't forget to use the copy command to replicate inventory ingredients quickly.
Following is a list of the most common foodservice pack sizes and some suggestions for creating them in CostGuard:
1. Meat Items sold by catch weight such as turkey roasts, pork loins, beef roasts, or fish filets.
Note: if your catch weights vary from box to box, use the receipt feature to catch the actual pounds received. For more information on Receipts, click here.
Main Screen: Purchasing Information Unit is lb, and Cur cost is price per lb
Unit Screen:
Under Pack Unit
Size is LB, Description is LB, # per: 1
Under Physical Inventory
Choose LB for the default unit
Under Recipe Unit: it depends
Since CostGuard does the math for you, you only need to add in units that are not compatible to the Pack Unit, unless shrinkage is involved. If your item shrinks or expands, click here for information on how to handle it. If you want to create a new unit such as slice, click here for information.
2. Sauces or Vegetables in # 10cans
Main Screen: Purchasing Information Unit is case, and Cur cost is price per case
Unit Screen:
Under Pack Unit
Size is #10can, Description is #10can, # per: 6 or 4 cans per cases
Under Physical Inventory
Choose Case or #10can for the default unit
Under Recipe Unit
What you put in this field will depend on the actual item and the recipes that use it as an ingredient. If the recipe unit is based on volume such as scoops, cups, or floz, then you do not need to add in a recipe unit. If you are using a weight unit in your recipes, then you will need to add in a weight/volume conversion factor. For more information on weight/volume conversations, click here.
3. Dressing, Mayonnaise, Salad Dressings in Gallon Containers
Main Screen: Purchasing Information Unit is case, and Cur cost is price per case
Unit Screen:
Under Pack Unit
Size is gal, Description is Gal or bottle, # per: 6 or 4 Gal per cases
Under Physical Inventory
Choose Case, gal or bottle for the default unit
Under Recipe Unit:
If you are using a volume unit, such as teaspoon, or cup, then CostGuard will do the math for you, and you do not need to add a recipe unit. If you are using a weight unit in your recipes then you will need to add in a weight/volume conversion factor. For more information on weight/volume conversations, click here.
4. Count Items such as Chicken Breasts, Potatoes or Rolls that have a standard size
Main Screen: Put the size of the piece in the Name of the Item, such as chic breast, 6 oz. Purchasing Information Unit is case, and Cur cost is price per case
Unit Screen:
Under Pack Unit
Size is package, round, tray, or another description of a smaller container within the big one. If you do not have a smaller container all rolls are just in the box then use piece.
Description is Piece
# per: put in the number of pieces in the case
Under Physical Inventory
Choose Case or the smaller unit as for the default unit
Under Recipe Unit
If you have Piece in the Pack Unit or Description, you will not need a Recipe Unit. If you have tray or package, then you will need to add Piece as a recipe unit and enter the number of pieces per tray.
5. Count Items such as Apples or Potatoes that may have a different size each time you order them.
This is different from number 4, as this item, you purchase a different size from order to order. For example, if you just want a case of apples, and dont mind a different size apple each delivery, then this information is for you.
Main Screen: Purchasing Information Unit is case, and Cur cost is price per case
Unit Screen:
Under Pack Unit
Size is package, round, tray, or another description of a smaller container within the big one. If you do not have a smaller container all apples are just in the box then use piece.
Description is Piece
# per: put in an average number per case
Under Physical Inventory
Choose Case or the smaller unit as for the default unit
Under Recipe Unit
If you have Piece in the Pack Unit or Description, you will not need a Recipe Unit.