# PUB POS - Inventory
**BARNET PUB – INVENTORY MANAGEMENT**
**Recipe System - Setting Up the Recipe System**
The PUB Inventory system connects what you sell to what you purchase by using recipes, sizes, and portions. This allows the system to automatically calculate costs and deduct inventory correctly.
**1.1 Purchasing Items (Ingredients)**
The system defines **two types of products**:
* **Selling Items**Items sold to customers (e.g., drinks, menu items).
* **Purchasing Items**Items purchased to make Selling Items (e.g., liquor, wine, ingredients).
You can switch between these views in the **Product List** using the tabs:
* **Selling Items**
* **Purchasing Items**
**Tip:** Always confirm you are working in the correct tab before editing products.
**Viewing Purchasing Item Details**
When viewing a **Purchasing Item**, the system will show:
* Product details (size, cost, etc.)
* A list on the **right-hand side** showing **which Selling Items use this ingredient**
This helps verify ingredient usage across multiple menu items.
**1.2 Setting Up Sizes**
Correct size setup is **critical** for accurate inventory tracking.
**1.2.1 Open the Size Table**
Navigate to the **Size Table** in PUB Manager.
**1.2.2 Add or Edit a Size**
* Click **“+”** to add a new size
* Or **double-click** an existing size to edit it
**1.2.3 Portion Size & Portion Rate**
When configuring a size, ensure:
* **Portion Size** is correct
* **Portion Rate** is accurate
**Portion Rate** = how many portions are contained in that size.
The inventory system relies on this information to:
* Link Selling Items to Purchasing Items
* Calculate costs
* Deduct inventory accurately
**1.3 Recipes**
Each **Selling Item** is made up of **portions of Purchasing Items (ingredients)**.
A recipe:
* Lists all ingredients used
* Shows individual ingredient costs
* Displays the **total cost** of the Selling Item
**Example: Peller White (6 oz Glass)**
**Purchasing Item**
* Peller White wine
* Purchased in a **4L box**
**Sizes Set Up**
* 6 oz = 6 ounces
* 4L = 138.65 ounces
These values must already exist in the **Size Table**.
**Adding the Recipe**
1. Open \.
2. Search for the **Selling Item**: *Peller White – 6 oz*
3. Go to the ‘Recipe’ tab
4. Click the **green “+”** icon to add an ingredient
**Selecting the Ingredient**
1. In the **Search** field, find the **Peller White Purchasing Item**
2. Select the item
3. Enter the **portion size**
* In this example: **6 oz**
4. Click “Save”
**Result**
* The recipe is now linked
* Each time a **6 oz glass of Peller White** is sold:
* The system deducts **6 oz**
* From the **4L (138.65 oz)** purchasing inventory
* Inventory levels and costs update automatically
**Key Takeaways & Best Practices**
* Always verify **Selling vs Purchasing** item selection
* Ensure **Size and Portion Rates** are accurate before adding recipes
* Recipes drive:
* Inventory deductions
* Cost calculations
* Reporting accuracy
* Incorrect size setup will cause **inventory discrepancies**
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