Standard Products Management

Standard Products serve as an abstraction layer between your recipes and the actual supplier products or recipe outputs you source. They enable centralized ingredient management, supplier flexibility, and controlled access to products across your organization.

Understanding Standard Products
Standard Products vs Supplier Products
Creating and Managing Standard Products
Product Mapping and Sourcing
Controlled Access and Venue Management
Recipe Integration
Cost Management
Product Substitution
Best Practices

Understanding Standard Products

What are Standard Products?

Standard Products are your organization's internal catalog of ingredients and products that can be used in recipes. They serve as an abstraction layer that provides:

Centralized ingredient management: One standard product can map to multiple supplier sources
Supplier flexibility: Switch suppliers without changing recipes
Controlled access: Control which products venues can access
Consistent naming: Standardized naming across all venues and recipes
Cost aggregation: Combine multiple supplier sources into single cost

Key Use Cases

1. Supplier Product Swapping When you need to change suppliers or source the same ingredient from multiple suppliers, Standard Products allow you to:

Update the underlying supplier mapping without touching recipes
Switch between suppliers based on availability or pricing
Use multiple suppliers for the same ingredient across different venues

2. Controlled Venue Access For venues with controlled: true setting:

Only Standard Products that are explicitly exposed are available to the venue
Organization administrators control which supplier products venues can access
Provides governance over ingredient sourcing and costs
Enables standardization across franchise or multi-venue operations

Standard Product Structure

Standard Product: "Fresh Tomatoes"
├── Product Definition
│   ├── Name: "Fresh Tomatoes"
│   ├── Category: "Produce"
│   ├── Unit: "kg"
│   └── Specifications: Grade A, Roma variety
├── Supplier Mappings
│   ├── Supplier A: "Roma Tomatoes, 25lb case"
│   ├── Supplier B: "Fresh Tomatoes, Grade A"
│   └── Local Farm: "Organic Roma Tomatoes"
├── Venue Access
│   ├── Venue 1: Allowed (Primary: Supplier A)
│   ├── Venue 2: Allowed (Primary: Supplier B)
│   └── Venue 3: Restricted
└── Recipe Usage
    ├── Tomato Soup Recipe
    ├── Pasta Sauce Recipe
    └── Sandwich Recipe

Standard Products vs Supplier Products

Supplier Products

What they are: Actual products available from specific suppliers
Attributes: Supplier-specific names, pack sizes, pricing, availability
Management: Managed by suppliers, updated via catalogs
Scope: Specific to individual suppliers

Standard Products

What they are: Your organization's standardized ingredient catalog
Attributes: Consistent naming, standardized units, organization-wide specifications
Management: Managed by your organization, mapped to supplier products
Scope: Organization-wide, with venue-specific access controls

The Relationship

Recipe Input: "Fresh Tomatoes (2 kg)"
        ↓
Standard Product: "Fresh Tomatoes"
        ↓
Supplier Product Options:
├── Supplier A: "Roma Tomatoes, 25lb case" @ $45.00
├── Supplier B: "Fresh Tomatoes, Grade A, 10kg box" @ $32.00
└── Local Farm: "Organic Roma Tomatoes, 5kg" @ $28.00

Creating and Managing Standard Products

Creating a New Standard Product

Navigate to Standard Products
- Select your venue or organization level
- Click "Standard Products" in main navigation
- Click "+ Add New Standard Product"
Basic Product Information
- Product name: Clear, descriptive, standardized name
- Category: Product classification (Produce, Meat, Dairy, etc.)
- Subcategory: More specific classification
- Primary unit: Standard unit of measure for recipes
- Description: Detailed specifications and quality requirements
Product Specifications
- Quality standards: Grade, variety, or quality specifications
- Storage requirements: Refrigerated, frozen, dry storage
- Shelf life: Expected storage duration
- Allergen information: Common allergens present
- Dietary attributes: Organic, kosher, halal, etc.

Standard Product Configuration

Units and Conversions

Set primary unit for recipe usage
Configure conversion factors between units
Maintain consistency across all mapped supplier products
Enable accurate cost calculations

Quality Specifications

Define minimum quality standards
Specify variety or grade requirements
Set size or weight specifications
Document any special handling requirements

Product Mapping and Sourcing

Mapping to Supplier Products

Creating Product Mappings

Open the Standard Product
Navigate to "Supplier Mappings" section
Click "+ Add Supplier Product"
Select supplier and specific product
Configure conversion factors and pricing
Set primary/secondary supplier preferences

Mapping Configuration

Conversion factors: How supplier pack sizes relate to standard units
Cost calculations: How supplier pricing converts to standard cost
Quality validation: Ensure supplier product meets standard specifications
Availability status: Track seasonal or temporary availability

Multiple Supplier Management

Primary and Secondary Suppliers

Designate primary supplier for normal operations
Configure secondary suppliers for backup sourcing
Set automatic switching rules based on availability or pricing
Track performance across all mapped suppliers

Cost Optimization

Compare costs across all mapped suppliers
Automatically select best-priced option
Consider total cost including delivery and handling
Track cost trends and negotiate better pricing

Recipe Output Mapping

Using Recipe Outputs as Inputs

Map Standard Products to outputs from other recipes
Enable complex recipe hierarchies and sub-preparations
Track costs through multiple recipe levels
Maintain consistent naming across preparation stages

Controlled Access and Venue Management

Understanding Controlled Venues

What is Venue Control? Venue control is a governance feature that lets your organization determine which ingredients each location can use and where they can source them from. This is particularly valuable for franchises, multi-location operations, or any business that needs consistent quality and cost control across locations.

Two Types of Venues:

Controlled Venues (Managed Access)

What they are: Locations where the organization controls which products are available
How it works: Only Standard Products that you specifically approve are accessible
Best for: Franchises, chains, or locations requiring strict brand standards
Benefits: Ensures consistency, maintains quality standards, controls costs
Example use: A franchise restaurant chain where headquarters wants to ensure all locations use approved suppliers and ingredients

Uncontrolled Venues (Open Access)

What they are: Locations with freedom to choose their own suppliers and products
How it works: Can use any supplier products directly without restriction
Best for: Independent operations, test kitchens, or single locations
Benefits: Maximum flexibility, local sourcing options, quick supplier changes
Example use: An independent restaurant that works directly with local farmers and suppliers

Mixed Environments Many organizations use both approaches: controlled venues for brand-standard locations and uncontrolled venues for test kitchens or special operations.

Setting Up Controlled Access

Enabling Controlled Access for a Venue

Navigate to Venue Settings in your organization
Enable controlled access for the venue (your administrator can help with this)
Configure which Standard Products this venue can access
Map Standard Products to appropriate supplier sources for this venue
Test access and cost calculations to ensure everything works correctly

Granting Product Access to Controlled Venues

Open the Standard Product you want to make available
Navigate to "Venue Access" section
Select which controlled venues should have access to this product
Configure venue-specific supplier mappings (which suppliers they'll use)
Set venue-specific pricing or preferences if needed

Access Control Benefits

Centralized Governance

Organization administrators control ingredient access
Ensure compliance with brand standards
Manage costs through approved suppliers
Maintain quality consistency across venues

Operational Flexibility

Venues work with familiar, standardized ingredient names
Local management focuses on operations, not sourcing decisions
Automatic supplier switching without venue involvement
Simplified training and operations

Recipe Integration

Using Standard Products in Recipes

Recipe Input Configuration

Select Standard Product instead of direct supplier product
Specify quantity in standard units
Automatic cost calculation from current supplier mapping
Consistent ingredient naming across all recipes

Benefits for Recipe Management

Supplier independence: Recipes remain unchanged when suppliers change
Cost accuracy: Automatic cost updates when supplier pricing changes
Standardization: Consistent ingredient specifications across venues
Simplification: Recipe creators work with familiar, standardized ingredients

Recipe Portability

Cross-Venue Recipe Sharing

Recipes using Standard Products work across venues
Venue-specific supplier mappings provide local sourcing
Consistent quality standards maintained
Local cost calculations based on venue's supplier arrangements

Cost Management

Cost Calculation Methods

Weighted Average Costing

Combine costs from multiple suppliers based on usage
Weight costs by purchase volume or frequency
Provide single, stable cost for recipe calculations
Update costs as supplier mix changes

Primary Supplier Costing

Use cost from designated primary supplier
Switch to secondary supplier cost when primary unavailable
Simple, predictable cost calculations
Clear supplier performance tracking

Cost Tracking and Analysis

Cost Variance Analysis

Track cost differences between suppliers
Identify opportunities for cost savings
Monitor market price trends
Optimize supplier mix for cost efficiency

Recipe Impact Analysis

Automatic recipe cost updates when supplier costs change
Impact analysis across all recipes using the Standard Product
Menu item profitability recalculation
Cost optimization recommendations

Product Substitution

Managing Product Changes

Supplier Product Substitution

Switch supplier products without changing recipes
Maintain cost calculations with new supplier pricing
Update quality specifications if needed
Communicate changes to affected venues

Emergency Substitutions

Quickly switch to alternative suppliers
Maintain operational continuity
Track temporary vs. permanent changes
Restore preferred suppliers when available

Quality Management

Maintaining Standards

Ensure substitute products meet quality specifications
Test and approve new supplier products
Document any recipe adjustments needed
Monitor quality impact of substitutions

Best Practices

Product Catalog Design

Naming Conventions

Use clear, descriptive names
Maintain consistency across similar products
Include relevant specifications in names
Avoid supplier-specific terminology

Category Organization

Create logical category hierarchies
Enable easy searching and filtering
Group related products together
Consider operational workflow in organization

Mapping Strategy

Supplier Diversity

Map multiple suppliers to reduce risk
Balance cost optimization with supply security
Consider geographic diversity for disaster recovery
Maintain relationships with backup suppliers

Quality Consistency

Ensure all mapped products meet quality standards
Document any quality differences between suppliers
Test products before adding to mappings
Regular quality audits and reviews

Access Control Management

Gradual Implementation

Start with pilot venues for controlled access
Learn and refine processes before full rollout
Train staff on new workflows
Monitor performance and make adjustments

Clear Governance

Define who can create and modify Standard Products
Establish approval processes for new products
Document access control decisions
Regular review of access permissions

Troubleshooting Common Issues

Access and Availability Issues

Venue Can't Access Product

Verify venue is properly configured for Standard Product access
Check that Standard Product is exposed to the venue
Confirm supplier mappings exist for the venue's region
Validate that underlying supplier products are available

Cost Calculations Incorrect

Verify supplier product pricing is current
Check conversion factors between units
Confirm mapping configuration is correct
Review cost calculation method settings

Mapping and Integration Issues

Recipe Costs Don't Update

Confirm Standard Product is properly mapped to supplier products
Check that supplier pricing has been updated
Verify cost calculation preferences
Review audit logs for mapping changes

Supplier Product Not Available

Check supplier product availability status
Verify supplier is active and approved
Confirm product hasn't been discontinued
Switch to alternative supplier mapping if available

Integration with Other Features

Recipe Management

Standard Products provide consistent ingredient sourcing
Recipe costs automatically update with supplier changes
Recipe sharing across venues simplified
Quality standards maintained across all recipes

Supplier Management

Supplier products map to Standard Products
Multiple suppliers can provide same Standard Product
Supplier performance tracked at Standard Product level
Procurement decisions centralized through Standard Products

Inventory Management

Inventory tracking linked to Standard Products
Purchase orders can specify Standard Product requirements
Stock levels managed at Standard Product level
Waste tracking aggregated across supplier sources

Cost Control

Centralized cost management through Standard Products
Cost optimization across multiple suppliers
Budget planning simplified with standardized products
Variance analysis at ingredient level

Getting Help

Common Questions

How do I set up controlled access for a venue?
Why can't a venue access a specific Standard Product?
How do I switch suppliers without affecting recipes?
What's the difference between Standard Products and Supplier Products?

Support Resources

Product mapping guides
Access control configuration documentation
Cost calculation tutorials
Supplier integration best practices

Training Materials

Standard Product management workshops
Controlled access implementation training
Cost optimization strategies
Quality management procedures