How to Set Up a Conversion
You can set up conversions for any product in Garde. Here is how:- Navigate to the Products page from the main navigation.
- Search for and select the product you want to set up conversions for.
- Open the product detail page.
- Look for the Conversions or Units section.
- Add the conversion relationships that link your purchasing unit, count unit, and recipe unit.
Defining a Conversion
Each conversion is a simple relationship: 1 [Unit A] = X [Unit B] For example:- 1 case = 24 each
- 1 pound = 16 ounces
- 1 gallon = 128 fluid ounces
Common Conversion Examples
Here are some frequently used conversions in restaurant operations:Weight Conversions
| From | To | Factor |
|---|---|---|
| 1 pound (lb) | 16 ounces (oz) | 1 lb = 16 oz |
| 1 kilogram (kg) | 2.205 pounds (lb) | 1 kg = 2.205 lb |
| 1 kilogram (kg) | 35.274 ounces (oz) | 1 kg = 35.274 oz |
Volume Conversions
| From | To | Factor |
|---|---|---|
| 1 gallon | 128 fluid ounces | 1 gal = 128 fl oz |
| 1 gallon | 16 cups | 1 gal = 16 cups |
| 1 quart | 32 fluid ounces | 1 qt = 32 fl oz |
| 1 liter | 33.814 fluid ounces | 1 L = 33.814 fl oz |
Pack Size Conversions
| From | To | Factor |
|---|---|---|
| 1 case | Varies (check vendor packaging) | e.g., 1 case = 6 cans |
| 1 bag | Varies by product | e.g., 1 bag = 50 lbs |
| 1 dozen | 12 each | 1 dz = 12 ea |
Step-by-Step Example: Setting Up Chicken Breast
Let us walk through a complete example. You purchase chicken breast in 40-pound cases, count it by the pound during inventory, and your recipes call for ounces.- Open the product “Chicken Breast” in Garde.
- Add the first conversion: 1 case = 40 pounds. This links your purchasing unit to your count unit.
- Add the second conversion: 1 pound = 16 ounces. This links your count unit to your recipe unit.
- 1 case = 40 pounds = 640 ounces
- If you pay $120 per case, the cost per pound is $3.00 and the cost per ounce is $0.1875.
- A recipe calling for 8 ounces of chicken breast will cost $1.50 in that ingredient.
Step-by-Step Example: Setting Up Olive Oil
You buy olive oil in cases of 6 one-gallon jugs, count by the jug, and recipes use fluid ounces.- Open the product “Olive Oil” in Garde.
- Add conversion: 1 case = 6 each (jugs).
- Add conversion: 1 each = 128 fluid ounces (since each jug is 1 gallon).
Troubleshooting Conversion Issues
Recipe Cost Shows as $0 or Blank
This usually means a conversion is missing between the purchasing unit and the recipe unit. Check that a complete conversion chain exists from how the vendor sells the item all the way down to the unit your recipe uses.Inventory Valuation Looks Wrong
If your inventory value seems too high or too low, the conversion between the vendor’s unit and your count unit may be incorrect. Double-check the pack size. For example, if a case contains 24 cans but you entered 12, your inventory value will be off by half.Conversion Warning on a Product
Garde will display a warning when it detects that a product is used in a recipe or counted in inventory but is missing a necessary conversion. Click the warning to go directly to the conversion setup for that product.Vendor Changed Pack Sizes
If a vendor changes the pack size of a product (for example, they now sell chicken in 30-lb cases instead of 40-lb cases), you will need to update the conversion. Garde may flag this if it detects a significant change in the unit cost on an invoice.Cross-Type Conversions (Weight to Volume)
Some conversions are not straightforward because they involve different measurement types. For example, converting flour from pounds to cups depends on the density of the flour. For these products:- Look up a reliable conversion factor for that specific ingredient.
- Enter it as a custom conversion in Garde.
- Common example: 1 pound of all-purpose flour is approximately 3.6 cups.
Best Practices
- Set up conversions as early as possible. Ideally, configure conversions when you first add a product or when your first invoice is processed.
- Verify pack sizes with your vendor. Do not guess. Check the packaging label or your vendor’s product catalog.
- Review conversions periodically. If a vendor changes packaging, your conversions may need updating.
- Use consistent count units. If your team counts chicken by the pound, make sure all chicken products use pounds as the count unit. Consistency reduces errors during inventory counts.
- Check recipe units against actual usage. Make sure the unit in your recipe matches how your kitchen team actually measures the ingredient during prep.