Hypersoft item types
A simple checkout system simply has an item master for the checkout. This includes items you sell. In the Hypersoft item master we give them the property "saleable" and usually create them in the recipes area.
First steps with recipes
For your items, recipes mean nothing more than that you can insert ingredients into them ( we deal with the insertion of ingredients for stock management in an extra chapter).
However, you can also use components without the stock management. With components, you can link any information and queries with your recipe items. For example, "An ice cream with cream? Which varieties would you like? But rather a Grande Macchiato and then still with...?".
Information and queries are a useful addition, especially if they can be provided with surcharges (or discounts) and lead to increased sales and higher customer satisfaction.
First steps with basic items
Basic items are items that you purchase. They are often components of recipes. You therefore create base item and can assign them to recipes as ingredients. When assigning basic items to a recipe, they can always be booked along with it, or they can also be queried (do you want it either way...). Therefore, without stock management, we also use such basic items for purely informative queries such as rare, medium, well done, or even for queries with surcharges and additional services.
Example basic items in Stock Management...
In an exemplary excursion to merchandise management, the base item would be white wine and mineral water. Both together could be sold in a recipe as a white wine spritzer. Who has fun at it, can call an item spritzer and by the alternative query of two basic items red wine or white wine, the appropriate red wine spritzer or white wine spritzer offer. Similarly, you could book all juices as spritzers with one item and charge extra for an expensive mango juice as the base item.
Please note that in general you must assign the Hypersoft item you want to sell the property "saleable" so that it appears in the checkout (there is hardly anyone who does not initially forget this). We have decided that this variant is safer in the practice of professional cash register systems than accidentally offering items that are actually not (yet) supposed to be saleable.
You can now use the base items sensibly with and without stock management and use them in recipes.
Now we would like to present a first alternative: If you also sell white wine as glass or bottle using the example of white wine spritzer, you can also make the basic item saleable with or without merchandise management. So you can assign the bottle of white wine as a base item to a recipe and assign a price to the base item and make it saleable. This goes once per basic item as a bottle or glass. Alternatively, you can create another recipe for the glass of white wine and another for the bottle (for the bottle you could ask for the number of glasses). That doesn't make any difference at this point (if you make high demands on the wine sales, however, it does. We'll come back to that later).
So there are recipes and basic items. If you want to act with Stock Management (if not, then leave out this paragraph), then you will probably also have product items. Product items are the items that you produce yourself and use later. For example, cook yourself 6 liters of Bernaise sauce or store a pizza dough until use in a saleable recipe.
Product items are similar to basic items, but they are not simply created, but are linked to a recipe when they are created. The product item is created from a recipe and linked to it by the program in such a way that the recipe is applied when the product is manufactured. If you have understood this so far, then you only need to know that a product item has all the possibilities of a basic item and can therefore be stored and "ordered". With orders for own products, it is rather a question of production instructions (also for this later).
Example...
From the basic items baguette, salami and cheese you create a recipe item. You can sell these items at the point of sale. For each baguette booked, the theoretical stocks of the basic items involved are reduced. At the later control of the basic items you can then compare the theoretical stock with the actual stock - believe us, this is an interesting game. You can also create the product Salami cheese baguettefrom this recipe. You enter a target stock of 50 piecesfor the product. During the morning assembly, your kitchen staff will receive a production instruction so that they will produce 50 baguettes (here, too, stocks are reduced). These baguettes can also be transferred to other points of sale (using the disposition monitor).
You now have a first idea of the interaction of the three item types:
- recipes
- basic items
- product items
You know that you only need product items if you want to work with inventory management or production control.
Basic knowledge 2: AreasFeatures and options of the items Further documentation:
Back to the parent page: Basic knowledge 1: Basics