Video Guide - Supplier Gateway Imports

This video explains how product measurements work in Kitchen CUT and how to correctly record pack information when setting up products.

Why this matters

Correct setup of units and pack information ensures:

• Accurate costing

• Correct stock depletion

• Reliable ordering quantities

• Consistent recipe calculations

Incorrect unit setup is one of the most common causes of stock and costing discrepancies.

Units of Measure (UOM)

Every product in Kitchen CUT must have a primary unit of measure. This defines how the system understands quantity.

Examples:

• g / kg (weight)

• ml / L (volume)

• each (counted items)

This unit is what recipes, stock movements and costing calculations are based on.

Secondary Units

Secondary units provide an alternative way to use the same product.

Example:

• A product set up in ml may also have:

  • Each as a secondary unit

  • Bottles as a secondary unit

These are used for operational flexibility but still link back to the primary UOM for system calculations.

Where to store pack information

If the supplier format is important for staff to see, this should be recorded in:

➡ Product Notes

This keeps ordering context clear without interfering with measurement logic.

🆘 Need Help?

📧 Email: support@kitchencut.com

📝 Submit a support ticket via your Kitchen CUT site