CHICKEN MAYO - RECIPE vs use in a SANDWICH vs raw chicken and mayo stock ! - PLEASE PLEASE HELP

[QKREST]

I am breaking my brain to understand WHAT will be best or HOW to do this in Loyverse.

So we make a batch of say chicken mayo  from (breast,mayo)  {1kg bucket - say 500g breast, 500ML mayo}

 

I dont see how production can work for the above because I've tested/tried all ways to get the stock to adjust correctly

 

I dont want to put the raw breast and mayo in the sandwich as a composite item  - because to now ''disassemble'' the recipe for the purposes of stock is cumbersome.

 

If I create an item (FULL RECIPE) [not for sale]- and have its components (chicken, mayo) -    made 1kg -  500g chicken, 500ml mayo

When I sell that sandwich -  the sandwich's composite items is say 50g FULL RECIPE CHICKEN MAYO -  THE SALE  deducts (50g) -  but not the chicken (2kg bought) and the mayo (2L bought) -  because I didn't sell the recipe - I get that - but I sold the sandwich

So the actual RECIPE (Chicken Mayo) becomes less - but 0 movement on the chicken and mayo  (RAW INGREDIENTS)

So for the chicken and mayo to 'move out of stock'  -   I have to go and make an inventory adjustment again?

 

My brain is broken!

 

 

[Angelika]

Hello! 

You should first create items "raw chicken" and "mayo", with track stock enabled. 

Then create a composite item "chicken mayo", which will contain "raw chicken" and "mayo" as components (with the quantity you use to produce "chicken mayo")

This item should have production enabled, which means you can make the "chicken mayo" in advance and have the components of this item decreased. By using the production, this item will get its own stock. 

You can see that raw ingredients were deducted after making a production: 

After that, you can add "chicken mayo" as a component of the sandwich and have stock of "chicken mayo" and all other components adjusted after making the sale of your sandwich.