Importing your ingredient pricing - the easy way!

Firstly, dealing with pricing data does not need to be a time consuming event and should certainly not be feared. Starting with Kitchen CUT is a great opportunity to review, adjust and improve the data you use. Working with accurate data, gives you much greater insights, analytics and results.

Before getting started with pricing, check to see if your supplier is already an existing  'Supplier Pricing Partner' to Kitchen CUT - what does this mean? - All this means is that conversations have been held to agree on a standardised way of providing pricing data to you, which will import directly into Kitchen CUT.

We have worked with many suppliers now to create individual imports that will upload their pricing automatically for you, making the whole process quick and easy to do.

Here's a link to check from our website -

If your supplier is not already a partner, then please do put us in touch as we are happy to hold conversations on your behalf to create a standardised method of data for you.

Some suppliers however, will undoubtedly not have the infrastructure to provide data in such a way, and so some work is required to ensure the right data is in the system. Do not contemplate adding ingredients individually however!

Our easy importing feature allows you to import thousands of ingredients, along with their allergens, from one file, in seconds. If you have a Group Network you can take this a step further, and specify which locations are linked and updated at the same time also.

All you need to do is fill in, or even send our pricing template to your supplier to complete, and then import with two clicks.

Below you can see the system view for a single ingredient -


Below are a break down of your ingredient price details:

Price list without Allergens:

If you just wanted to fill out you ingredient list without your allergens please use the following instructions:

  • Ingredient name: Description of ingredient or its name
  • Ingredient code: this is the supplier's code number
  • Supplier name: Name of supplier
  • Ingredient category: This is the parent group category (e.g Fruit & Veg, Dry store, Meat, Fish, Dairy etc.)
  • *Ingredient sub category: This is optional so you can leave this blank if you wish to (e.g Salad, Herbs, Citrus fruits, Berries, Flour, Beef etc.)
  • Ingredient cost: no need to put in currency symbol just put in price per unit. Make sure you use decimal points. Also ensure that the cell is not formatted i.e. Currency, Accountancy, make sure it is set to 'General'
  • Unit size: this is the size of the unit you buy (e.g for a 3kg box of tomatoes you would put in 3)
  • Ingredient unit: this is the unit that you purchase it in (e.g for a 2Lb box of beans you would put in lb)
  • Secondary unit size: here you have the opportunity to work from a secondary set of units. As an example, your primary unit may be 40.00 each, secondary 3000.00g
  • Secondary unit: as above this states the unit type associated with your unit size
  • Pack size: this allows you to add in pack sizes - in the example of the secondary unit above - 1 x 40 x 75g
  • Note: if any other useful information is needed to be tagged to an ingredient you can add this in here i.e. Single Case
  • *Ingredient Net weight: This is also optional so you can leave blank (used for yielding or a net weight of a product if you need to put this in- if you put a quantity in this will supersede you unit size in your calculations)
  • Optional column can be left blank


Price list to include Allergens:

In your account settings you have the option of using our 14 official allergens or removing (we do not recommend) / adjusting or adding to them.

When using this version of the list, you or your supplier just need to put a lower case 'y' or 'yes' in the columns where there is an allergen or may contain this allergen.

When imported into the system, it will then automatically flag the allergen in any sub recipes, recipes and menus where this ingredient is used. (If you use the ingredient in a sub-recipe and then put the sub-recipe in a recipe, it will also flag it).

If you are not going to adjust any of the 14 official UK and European allergens then you can use our supplied sheet. If you do wish to adjust any of them you can do this in your account settings and then export a sample ingredient price list and it will have your selected allergens on the list.


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