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Semi-products

A semi-product is used to group several ingredients (stock items) into one whole that you can then reuse in product recipes – for example pizza dough, base sauce or homemade mayonnaise.

With semi-products you:

  • do not waste time entering the same ingredients again and again into multiple recipes,
  • have an overview of costs, because all ingredients are linked to stock items,
  • make your work easier when preparing meals and when checking stock.

English subtitles are available in the video.

Semi-products  can be used in two ways:

  1. Simple use without production
    • The semi-product is only a helper item in product recipes.
    • In stock it is not tracked as a separate item.
    • The ingredients from the semi-product recipe are deducted only when the product is sold (e.g. when selling a pizza).
       
  2. Use with production
    • The semi-product is produced and becomes a stock item.
    • The ingredients are deducted at the moment of production.
    • In stock you track the finished semi-product (e.g. “Pizza dough”) as a regular item – you can see its quantity, move it, take inventory and use it in multiple recipes.
    • The advantage of production is an accurate overview of the status of the finished semi-product. 
    • The disadvantage is that you need to regularly record the produced quantity so that stock levels match reality.

Creating a semi-product

  1. In the back office go to Stock → Semi-products and at the top select the venue where you want to use the semi-products.
  2. Click + New semi-product.
  3. Fill in the name and unit of the semi-product (e.g. kg, l, pcs).
  4. Confirm with the Create button.
  5. In the list of semi-products find the newly created semi-product and click the Recipe button next to it.
  6. Gradually add stock items (ingredients) that the semi-product consists of – just start typing the item name in the field and the system will suggest matching items.
  7. For each stock item set the quantity and the stock for deduction. You can use the base unit of the item (e.g. kg) or a smaller unit (e.g. g).
  8. Save the semi-product recipe with the Create button.
Note: Semi-products are always linked to a specific venue, not to a stock – when you change the venue, a separate list of semi-products is shown.

Simple use of a semi-product (without production)

With simple use of a semi-product:

  • you create the semi-product and set its recipe,
  • you then use the semi-product in the product recipe in the Semi-products section,
  • when the product is sold, the ingredients are deducted from stock according to the recipe of the semi-product – just as if they were listed individually.

This method is suitable when:

  • the status of the semi-product is not tracked separately (e.g. base sauce, marinade),
  • the semi-product serves more as a technical tool for grouping or recalculation (e.g. “Salmon – net weight”).

Use of a semi-product with production

If you want to have detailed control over a semi-product (for example how much finished mayonnaise or dough you currently have in stock), you can produce it. In this case:

  • when producing, the system deducts from stock all ingredients according to the recipe of the semi-product,
  • at the same time it creates a new stock item with the name of the semi-product (e.g. “Pizza dough”, “Fresh mayonnaise”),
  • you then track the finished semi-product in stock just like a regular ingredient – you can see its status, move it between venues and perform stocktakes or write-offs.

Production process for a semi-product

  1. In the list of semi-products click the Produce button next to the selected semi-product.
  2. In the window that opens, first choose in the Date section whether you are recording the production Now or In the past (for example when you are adding production later after a shift). Then enter the quantity you are producing (e.g. 5 kg of dough) and select the stock.
  3. Confirm with the Produce button – at this moment the ingredients are deducted from stock on the selected date and a new stock item for the semi-product is created.

Important: 

When working with recipes (linking products to stock), the following applies:

  • If you do not produce the semi-product, you use it in the product recipe in the Semi-products section.
  • If you produce the semi-product, it becomes a stock item and in final product recipes it must be entered as a stock item, not as a semi-product – otherwise stock would be deducted twice.

This rule is crucial for correct stock records and for calculating costs and margin.

Editing and archiving a semi-product

  • You can edit the name of the semi-product in the list of semi-products by clicking the pencil icon.
  • You can change the composition of the semi-product via the Recipe button – you can add or remove stock items, change quantities and the stock for deduction.
  • If you no longer need a semi-product, you can archive it – in the list it will move to inactive semi-products and you can restore it at any time if needed.

Practical example

Type of venue: pizzeria
Semi-product: pizza dough

  1. You create a semi-product Pizza dough and in its recipe you set the ingredients: flour, oil, yeast, salt.
  2. You then use this semi-product in recipes for individual types of pizza.
  • If you do not produce the semi-product, when you sell each pizza the ingredients are deducted from stock according to the recipe of the semi-product – the semi-product only serves as a grouping.
  • If you produce the semi-product, a stock item “Pizza dough” is created and in pizza recipes you then enter this item in the Stock items section.

This way you either get a simpler recipe setup (without tracking finished dough) or detailed control over how much finished dough you currently have in stock.