@MayaP and @Cabley ;
I am not sure which Square Pos system @Cabley is using, Square Pos, Square For Resturants or Square for Retail. To me it sounds like Square for Resturants but I do not use that system and know very little about how Modifers operate or are counted. Yes the Bundle Feature could work as the smallest amount of Salmon might be 1/16 of a lb so when in inventory you receive 50 lbs. The problem as was mentioned is this is a Retail only feature. In retail I use Variations, Could you create a sandwich with Salad and Salmon option? Yea, but then you would have a huge library and alot of time creating all these different bundles plus in the Bundle you would have to assign how Much salamon goes in as a Modifier for a salad or a Pasta in each bundle, Dish or sandwich for example. The bundles were created for Retailers mainly to group individual items together to sell at a Bundled Price. Now some sellers figured out ways to use bundles for Ingredients to keep stock of materials to make an Item. For example 1 Jar, 1 lid, 2 wicks, 1 lb wax, .25 lb of scent and 1/32 lb of dye to make candle A. But the bundles were designed more for retailers selling 1 Bar Mango Soap, 1-10oz Bottle Mango Conditioner, 1 mango Masage Oil, and 1 Bottle Mango Lotion Pomade and 1- Large Basket ; all for the Price of $XX.XX. By doing this it would reduce the inventory count of each item in the bundle. The problem for me started with people asking to mix and Match this soap instead of the Mango soap for example, which as far as I know is still a feature request.
As far as I know a modifier does not reduce stock which would not help in this case. Here is a link to the difference between Modifiers and Variations are :Food-and-Beverage/What-is-the-difference-between-item-options-and-item-modifiers/td-p/176258 read the best answer for the differences. From the best answer "Item modifiers allow you to sell items that are customizable, or offer additional choices, and are not directly tied to your item stock."
So back to the Bundle option which can track stock but then you would also need to factor in the Sell By Units : 7237-stock-conversion-sell-by
What is Stock Conversion Sell By Units?
From the link:
With stock conversion, you can manage inventory when selling items in different units of measure. For example, if your retail business sells wine by the bottle and by the glass, you can track all of your inventory on a single item variation so that whether you sell it by the bottle or by the glass, the inventory is reduced. Stock conversion allows you to:
Break stock of an item into smaller components to allow for easier tracking and management.
Save time in receiving and stock tracking by using units of measure that match how you receive and count items.
Supports those who sell an item by multiple units (i.e. 6 ounces, bottle) and want to use a single source of inventory to generate different views of that inventory.
What I use the Sell by units for is I order Cases of Taper Candles 144 in a Case. The case hase 12 Packs of 12 or a Dozen to a Pack, But I also sell Tapers as 1. So I sell 1 Taper for say $2.00 each but sell a Pack for $20, and a Case for $200; so the more people buy at once a better deal they get. But when I sell 12 or 144 at a time this is reduced from my overall Inventory witch I put in Square as 144 times the number of cases I order.
I know this is long but what your trying to do is Link a non quantity item Modifier to a Stock Counted Quantity of Salmon which would not be able to be done directly and may have to mix and match components to get your end result. I am not saying its not possible, but is it Practical is the question? For example when I make a Pink candle. I make batches of about 80. I use a Dash of red for 80 candles, now break that down to how many Lbs or Grams is used per candle. It ends up being so little weight that it messes my inventory up. But if once a week I weigh my Red dye and see I have 1 lb left, I know that will last X amount of weeks depending what season is approaching. Red goes faster from September through December. So I do not track inventory by use of the red but when I should reorder it to make more candles. I know with your situation with perishables its not as easy and where you may think Salmon Steaks I need to inventory but when used as a Modifier to a side salad is not as important. Can you see in reports which Modifiers are requested more or less? How can you account for different chefs using 1/4 lb as a modifer as another may use 1/3 lb for example? Maybe calculate how much Salmon you use for main items, Dinners, Sandwiches etc. But then take a Small % to use for modifiers only and then when you run out for the modifers, take more salmon and weigh it to reduce the amount used for main items. This will help you see how much is being used for the Modifiers and only tracking your main amount. I am not sure if this could work or not for you, its the best I can come up with, not knowing how everything is calculated in a Restaurant situation.
Keith
Owner
Pocono Candle
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