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How to replace an ingredient with the wrong unit of measure without losing stock history

If an ingredient already has supplies, stock deductions, or manufacture records, its unit of measure can't be changed. Create a new ingredient with the correct unit, replace it in the relevant recipes, and transfer the remaining stock.

Act as soon as you spot the mistake — the fewer movements on the old ingredient, the easier the transfer.

To replace an ingredient with the wrong unit of measure:

  1. Create a new ingredient in Menu → Ingredients → Add ingredient. Set the correct Unit of measure.
  2. Open the related recipes in Menu → Dishes.
  3. Replace the ingredient in the recipe composition: go to Ingredients, add the new ingredient and remove the old one.
  4. Transfer the remaining stock from the old ingredient to the new one using one of these methods: Option A: Run a partial inventory check in Inventory → Inventory check. Decrease the actual quantity for the old ingredient and increase it by the correct amount for the new one. Option B: Adjust supplies in Inventory → Supplies. Reduce or delete past supply entries for the old ingredient equal to the actual remaining stock, then create a new supply entry for the new ingredient.
  5. Go to Inventory → Ingredients movement report and verify that stock deductions and supplies are recorded against the new ingredient, the old ingredient balance is zero, and the recipes are using the new ingredient.

☝️ All new supplies should be created for the new ingredient only.

💡 If a dish is still pulling the old ingredient — check the Ingredients section in that recipe and in its modifiers.

If the ingredient appears in dozens of recipes — replace it by category and run intermediate checks in the Ingredients movement report.

Manufacture doesn't replace dish ingredients: if a recipe is manufactured, the finished recipe is deducted at the point of sale, not its individual ingredients.

Avoid fractional ingredients like "0.1 pcs" in recipes — use preparations items measured in grams instead.

If an ingredient isn't being deducted — check that you're selling the recipe with ingredients and not a product with the same name. Review the dish ingredients, gross quantity, unit of measure, loss percentage, and production link.

Make sure the storage location is linked to the location and that supplies were made to that specific storage.