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posrestaurantinventorypointofsale
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RYu

Hi Gurus! Newbie to Odoo here...

Have been searching a while for answers online, documentation, tutorials, etc., but unable to find a solution yet.

Scenario: Running a restaurant/cafe where there are ingredients and the end product is, naturally, a combination of ingredients. Using the "Point of Sales" app here with all the other necessary apps installed, like "Inventory", etc.

My question is how do I link the sales of end products (in the menu) to ingredients so that I know that stock level is automatically reduced after each sales.

Example: Ingredients (cannot be sold, can be purchased) like "bun", "meat", "lettuce", "tomato", "cheese". Selling a "cheese burger" (can be sold, cannot be purchased) will involve all these ingredients. All are individually defined as a "Product" in Odoo. Selling 1 unit of "cheese burger" to reduce inventory by 1 unit of "bun", 250g of "meat", etc.

Appreciate the help in advance. Thanks!

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Balagopal R
Best Answer

You can use the Manufacturing BOM - Kit option for this.

Install the Manufacturing Module.

Create the Cheese Burger as a Storable Item. In the Inventory tab, keep the Routes as Manufacturing only.

Create all your ingredients products.

Go to Manufacturing > Products > Bill of Materials

Create a new BOM and select the product as Cheese Burger. In the components, select all your ingredient products along with the qty. Keep the BoM type as Kit.

Now, when you sell this item, the ingredient qty will automatically be deducted. Please note, if it's in POS, then the inventory movement will happen based on the configuration you have in the POS settings.


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GudmundurB

Is this usable for a use case like this?

I am selling cheeseburgers (can be sold, cannot be purchased appears on pos main window). (cannot be sold, can be purchased) First I select cheeseburger --> Then, I select the size of the meat, either 120g (at no extra cost for customer) or 180g (with extra cost for customer). Then, I select the toppings: tomato (no additional cost to the customer, but I want to track tomato usage for stock), lettuce (no additional cost to the customer, but I want to track lettuce usage for stock), and cheese. The cheese options are lactose-free cheese and normal cheese (no additional cost to the customer, but I want to track cheese usage and type). Finally, I get a product with the correct price and accurate stock deductions. (I don't need any tables or bookings or splitting, this is all to go)

Is there an easier way to do this than running a manufacturing process for it, or is that the best approach?

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RYu
Author Best Answer

Thank you so much. Never thought making a "cheese burger" is a manufacturing process! Will try and revert if successful.

Update: It works perfectly! Thanks! 

My next hurdle is to get valuation of the ingredients because inventory valuation is constantly "0" even though I think I have done proper "replenishment", issuing PO, billed vendor, receive delivery. Inventory quantity is correct even after sales, but not inventory value which means I am not getting the automatic "cost" of ingredients from Std Pricing, FIFO or AVCO.

Update: Ingredients stock "valuation" working perfectly now, and I can get AVCO costs for each item on the menu.


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