How to Use Recipes to Create Alternate Count-by Units for Inventory

Each product in MarginEdge has a single count-by unit-of-measure. Usually, this is a common denominator for how the product is ordered.

For example, you may buy chicken wings from Vendor A as a 20lbs-case and from Vendor B in a 40lb-case, so your count-by unit would be set to pound and a conversion made between the different case sizes.

Let’s say though, that you wanted to count your wings by something other than the Pound, by the each and by the 20 lb case, how can you do that.

Currently, the software doesn’t allow you to set multiple count-by units, but there is a way to do this using our Recipes feature. Basically, you can create a recipe for a different amount of the product, with a conversion to the existing Count-by and when you inventory that recipe, the counts will correctly report the quantity back to the product converted to that count-by unit of measure.

Setting Up and Best Practices

Generally, best practices are as follows:

  1. Create a Prepared Item Recipe type for this, named something like “Recipes for Inventory” so you can clearly see differentiate these recipes.

  2. This works best if your Count Sheets are set up as “Sheet-to-Shelf” so you can place these “Recipe for Inventory” alongside your existing products, rather than having them automatically sorted to the Recipe section

  3. Name these recipes with details about their size. So using the example of chicken wings, if you wanted to count by the “case” name the Recipe something like “Chicken Wings (20 lb Case)” so there’s no confusion about what exactly is being counted.

Creating the Recipe

Using our example of the Chicken Wings, let’s create a recipe for both a 20 Pound Case of Chicken Wings and a single-chicken wing.

Example, count by the 20-LB Case

Go to Recipes > Prepared Items > Add a new Prepared Item



We’ll name the Product “Chicken Wings (Case - 20LBS)”, set the Recipe Type to the“Recipes for Inventory” we created, and set the yield to 1 case.



Next, we’ll add our “Chicken, Wings” to the recipe and set our quantity to 20 LBS



Finally, we’ll check the “Recipe should be inventoried” box on the recipe and put it on the count sheets we want


Example: Count by the 1 each

Ok, let’s repeat that process with the count by 1 each. We’ll name the recipe “Chicken Wings (1 wing), set it to “Recipes for Inventory”, set its yield to 1 each, and check the “Recipe should be inventoried” box and put it on the count sheets we want.

This time, however, instead of adding 20 pounds of chicken we’ll add “1 each” and the software will prompt us for conversions, how many “each” are in a pound.


We’ll assume for this example that the average chicken wing weighs about 3 oz so enter that conversion

image-20210423-144554.pngPress Save and you’re all done.



How does this look on my inventory sheets and on my reporting?image-20210423-145207.png

If you are set to “Sheet-to-shelf” this product will appear alongside all your other products to be counted.image-20210423-144959.png

If we counted one each, it would show up as ingredients on your inventory summary


An in all other reporting the counts of these recipes would be rolled up as “By the pound” counts of your “Chicken, Wings”image-20210423-145303.png

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