In order to make production on a raw material in Ebriza, it is necessary to create a raw material with sub-recipe (recipe in recipe). Details on the creation of such a raw material are in this article.
Example:
We create a raw material with a sub-recipe, which we add to the recipe of a product for sale in the Configuration tab, e.g. raw material Carne Burger Pui (product-Chicken Burger).
If we want to activate the production on this raw material, we have to set which locations we will make, editing it.
Select the desired location (s) and then save.
Note:
If an ingredient in the raw material's recipe has its quantity set to 0, it will appear crossed out with a red warning icon in the production window. The Save button will be disabled and production cannot be completed. To fix this, edit the recipe of that raw material and make sure every ingredient has a quantity greater than 0, then return to Stock Management to complete the production.
To make the production, we have to go to the Stock Management application, look for the raw material with sub-recipe, and from the 3 points next to it select "Finite product":
A new window will open with all the details needed for production:
All we have to do is check the quantities of the necessary ingredients, then write in the field I produced, the quantity produced. The date of production can be set at any date in the past (in which we have quantities per ingredient). To complete the production, click Save.
How production in Ebriza works (stock depletion):
Production is optional and disabled by default: on a newly created raw material, the production locations field has no location selected, and the sub-recipe works correctly that way — selling the product deducts the sub-recipe ingredients directly. Enable production only if you want to keep stock on the semi-finished item itself: typically when you have several locations and produce in only one of them, then transfer to the others, or when you make batches in advance. For a single-location kitchen that cooks on the spot, production is not needed.
Example:
Active production.
We have the raw material Tomatoes sauce which has tomatoes, basil and oil as a recipe.
If the production is active you will have to make production on the tomato sauce so that the raw materials tomatoes sauce, basil and oil are deducted from the stock management;
When selling a product that contains tomato sauce, the stock will be deducted from the tomato sauce.
2. Production disabled.
We have the raw material Tomato Sauce, whose sub-recipe consists of tomatoes, basil, and oil. A semi-finished item is always created as a raw material — a goods item cannot have a sub-recipe and cannot be produced.
If production is turned off, you will not have to make production on tomato sauce;
When selling a product containing tomato sauce, the ingredients will be deducted from the stock: tomatoes, basil and oil, calculated in direct proportion to the quantities listed in the sub-recipe.
How a production's cost is calculated
The cost a production records is the cost of ONE UNIT of the produced stock item, not the cost of the whole batch.
The formula is: cost per produced unit = the sum of (each ingredient's average purchase cost multiplied by its quantity in the recipe), divided by the produced stock item's unit quantity.
The recipe total is only the numerator, not the answer: it is the cost of one full batch. Dividing by the unit quantity is mandatory and is what brings the cost down to a single piece.
Example: if the recipe totals 120 lei and the produced stock item has unit quantity 24, meaning one batch yields 24 pieces, the recorded cost is 120 divided by 24, that is 5 lei per piece. If the same item had unit quantity 1, History would show 120 lei per piece.
When the unit quantity is 1, the cost per produced unit is usually HIGHER than any single ingredient's cost, because one unit of the product contains more than one unit of ingredient. When the unit quantity is greater than 1, the cost per piece is much LOWER than the recipe total — that is exactly what the unit quantity does, so a low cost per piece is not necessarily an error.
Frequently Asked Questions (FAQ) :
Q: Why is the "Finished product" option missing from the 3-dots menu in Inventory → Stocks?
A: "Finished product" (the production step) only appears when both conditions are met:
The item is a raw material with a sub-recipe (a "parent" raw material that contains other ingredients in a sub-recipe). If your product is set only as "Contains recipe" (a sales product) or as a simple raw material without a sub-recipe, the option won't appear. See how to create a raw material with a sub-recipe.
Production is enabled for the location. Edit the raw material with the sub-recipe, in the "Locations" section select the location(s) where you want to produce, and save. Without a location enabled for production, "Finished product" won't appear.
Once both are set, go to Inventory → Stocks, find the raw material with the sub-recipe, and the 3-dots menu will show "Finished product". If both are set and it still doesn't appear, contact us.
Q: Do I have to enable production for stock to be deducted correctly at sale?
A: No. Without production, selling the product automatically deducts the sub-recipe ingredients, and the semi-finished item stays at 0 — which is correct. Enabling production does not add a feature on top of what you had; it changes the behaviour: from then on, the semi-finished item is what gets deducted, and the ingredients are deducted only when you record the production document. So it creates an extra operation for you, and if you forget it, the semi-finished item goes negative on every sale.
Q: Why does a production show a huge cost per piece (hundreds of lei for a pastry, a coffee, or a sauce)?
A: Almost always because, at the moment the production was saved, the produced stock item's unit quantity was 1, even though one batch yields several pieces. In that case, the cost of the whole batch is recorded against a single piece. Check, in this order:
Open the produced stock item in Stock Management - Stocks and look at the Unit quantity field: it must be the number of units one batch yields, for example 24, not 1.
Compare it with a similar stock item in your account: if a comparable product costs a few lei per piece while this one costs hundreds, that difference is the diagnosis.
A cost of hundreds of lei per piece for a pastry, a coffee, a sauce, or a dough is a configuration error, not a correct result. A recipe total that adds up “exactly” confirms the cost of the batch, not the cost per piece.
Q: I corrected the unit quantity, but in History the old production still shows the wrong cost. Why?
A: A stock movement that has already been recorded keeps the unit quantity the item had at the second it was saved, and it is not recalculated if you change the field later. Productions made from now on will be costed with the new value, but the old movement keeps its historical cost. Do not delete and redo the production on your own: if you need an old movement corrected, contact us on chat with the stock item name, the location, and the production date.
[tags: production, activation and deactivation of production, why don't my stocks decrease even though I have sales, why don't my ingredients in a recipe, sub-recipe, sub-recipes, sub-recipe, what does active production mean, disabled, management settings]