Introduction

This article contains information on creating products within Centegra Plus for use within the Product Preparations feature, as part of the Inventory Management module. 

"In the Product Preparations feature, there are two distinct types of products:

1. Preparation Products: Use these when transforming an ingredient product from one state to another in the kitchen, considering the expected yield after preparation.

2. Made Products: Employ these when combining several ingredients to create a new product, usually as part of a batch prepared in the kitchen.

In simple terms, Preparation products help with single-ingredient transformations, while Made products come into play when crafting new products from a mix of ingredients in batches.

Contents

Creating A Product For Product Preparations

Although the setup process is similar both types of products listed above, there are some slight variations. Therefore, click the link below to refer to the relevant section: 

• Creating Preparation Products
• Creating Made Products

Creating Preparation Products

Create The Preparation Product

Preparation type products are typically only required in Centegra Plus, so are created as brand new products directly within Centegra Plus.

To create the Preparation type product:  

• Head to Product Management > Products.
• Select [NEW CENTEGRA PLUS PRODUCT]. 

In the New Product page, enter:

• Long Product Name: Enter the name of the product. 
• Short Product Name: Copy the name of the product into this field. 
• Code: Enter your own code for the product. (If one is not required, copy the auto-generated PLU.)
• Stock Master Group: Select the master group that contains the stock group that the product should report to.
• Stock Group: Then select the stock group that the product should repot to. 
• Stock Type: Select Preparation. 

Beneath that, you then need to define the three sizing units for the product: 

• Base Unit Size
• Receiving Unit Size
• Stocking Unit Size

First, define the the Base Unit Size. This must be exactly the same as the Base Unit Size of the product that will be linked as an ingredient to this Preparation type product. 

To update the Base Unit Size: 

• Base Unit Name: Enter the description of the products base unit.

Next, skip a row and define the Receiving Unit Size. This must be exactly the same as the Base Unit Size entered above.

To update the Receiving Unit Size: 

• Receiving Unit Name: Change the name to match the Base Unit Name entered above.
• Receiving Units: Enter a quantity of 1.

Next, go back up a row and define the Stocking Unit Size. This also must also be exactly the same as the Base Unit Size entered above.

To update the Stocking Unit Size: 

• Stocking Unit Name: Change the name to match the Base Unit Name entered above.
• Stocking Units: Enter a quantity of 1.

A complete product sizing should look like this:

Use the text provided to sanity check that the sizes make sense.

Then, select [CREATE & ADD MORE DETAIL] to link the ingredient against the product as covered in the next section, and apply any additional product settings as required.   

Link The Ingredient To The Preparation Product & Define The Yield Ratio

The final step is to link the ingredient to the Preparation type product within the Recipes tab.

First, check the Recipe In Size at the top correctly matches the Base Unit Name of the ingredient that you are about assign to this Preparation type product.

This should reflect the description of the Receiving Unit Name entered in the previous step. 

As a Preparation type product is designed to account for the increase/decrease in weight of a specific product as part of kitchen production, only one ingredient can be added. 

To link the ingredient, select [NEW RECIPE ITEM]. 

In the blank row that is added at the bottom: 

• Recipe Component: Select the ingredient from the list.
• Quantity: Enter the product yield ratio. (Click Here for details on calculating yield ratio, if required.) 

For reference only, the following information is also shown: 

• Unit Cost: Displays the cost of one unit of the ingredient, based on the Unit Size shown.
• Cost Net: Displays the total net cost of the ingredient within this recipe based on the quantity.
• Type: Displays the ingredients stock type. (Ingredients can be supplied stock or other recipes.) 

Once the ingredient has been added, select [SAVE & EXIT]. 

Creating Made Products

Create The Made Product

Made type products are typically only required in Centegra Plus, so are created as brand new products directly within Centegra Plus.

To create the Made type product:  

• Head to Product Management > Products.
• Select [NEW CENTEGRA PLUS PRODUCT]. 

In the New Product page, enter:

• Long Product Name: Enter the name of the product. 
• Short Product Name: Copy the name of the product into this field. 
• Code: Enter your own code for the product. (If one is not required, copy the auto-generated PLU.)
• Stock Master Group: Select the master group that contains the stock group that the product should report to.
• Stock Group: Then select the stock group that the product should repot to. 
• Stock Type: Select Made. 

Beneath that, you then need to define the three sizing units for the product: 

• Base Unit Size
• Receiving Unit Size
• Stocking Unit Size

First, define the the Base Unit Size. The Base Unit Size should represent the smallest size required for this product. It is this size that the other sizes you will set up next are based on, and it is this size that you will see when linking the Made type product to recipes that use it as an ingredient.

Whilst this can be anything you require, typically this is: Gram, ML, Oz or Each.

To update the Base Unit Size: 

• Base Unit Name: Enter the description of the products base unit.

Next, skip a row and define the Receiving Unit Size. The Receiving Unit Size should represent the size of the Made type product that you are creating. When you link ingredients to this Made type product later on, the ingredients will make up this size. 

To update the Receiving Unit Size: 

• Receiving Unit Name: Enter the description of the products receiving unit.
• Receiving Units: Enter the number of Base Units in the Receiving Unit Name. 

Next, go back up a row and enter the Stocking Unit Size. The Stocking Unit size is flexible, and can vary depending on the nature of the Made type product recipe. Think about how users may wish to enter counts for this product, or transfer this product between locations. If no different sizing is needed here, then just copy the Receiving Unit Size details from above, as you cannot leave this blank and it needs to be mathematically correct based on the sizing labels.  

To update the Stocking Unit Size: 

• Stocking Unit Name: Enter the description of the products stocking unit.
• Stocking Units: Enter the number of Base Units in the Stocking Unit Name. 

A complete product sizing should look like this: 

Use the text provided to sanity check that the sizes make sense.

Then, select [CREATE & ADD MORE DETAIL] to link the ingredients against the product as covered in the next section, and apply any additional product settings as required.   

Link The Ingredients To The Made Product

The final step is to link ingredients to the Made type product within the Recipe stab. 

First, check the Recipe In Size at the top correctly displays the total size of the Made type product that you are about to create.

This should reflect the description of the Receiving Unit Name entered in the previous step. 

To link an ingredient, select [NEW RECIPE ITEM]. 

In the blank row that is added at the bottom: 

• Recipe Component: Select the ingredient from the list.
• Quantity: Enter the quantity of the ingredient in the recipe, based on the Unit Size shown. 

For reference, the following information is also shown: 

• Unit Cost: Displays the cost of one unit of the ingredient, based on the Unit Size shown.
• Cost Net: Displays the total net cost of the ingredient within this recipe based on the quantity.
• Type: Displays the ingredients stock type. (Ingredients can be supplied stock or other recipes.) 

Repeat the process to add additional recipe ingredients.

As additional ingredients are added, the Total Cost Net will update showing you the total recipe cost. 

Once all ingredients are added, select [SAVE & EXIT]. 

Update Existing Product Preparation Product

Although the stock type of a product used within Product Preparation is either Made or Preparation, once configured, the general maintenance of the product is that same as a standard Recipe type product. 

For details on how to update existing recipe products, Click Here. 

Deleting A Product Preparation Product

Product Preparation products within Centegra Plus can be marked as deleted if no longer part of Inventory, providing that the Product Preparation is not scheduled for production at any site. 

A Product Preparation product is similar to a recipe product within Centegra Plus. Therefore, the deletion process is the same as deleting a standard recipe product. For details on how to do this, Click Here.