Semi-finished recipes in SUPY can be configured as Stockable or Non-Stockable. Choosing the correct type is critical, as it determines how ingredients are consumed, how stock is tracked, and how production and stock counts behave.
Misusing stockable vs non-stockable semi-finished recipes is a common cause of unexpected variance, incorrect depletion, and confusion during stock counts.
When semi-finished recipes are set up incorrectly:
Ingredient consumption does not reflect actual production
Stock counts show unexpected variances
Transfers or production flows behave incorrectly
Users lose visibility into where stock is actually held
COGS and variance reports become misleading
You may notice:
Counting a semi-finished recipe changes ingredient quantities unexpectedly
Variance appears after counting or producing semi-finished items
Semi-finished recipes appear (or do not appear) in stock counts unexpectedly
Teams are unable to transfer semi-finished recipes between locations
Confusion about whether a semi-finished item should be produced or just consumed
In SUPY:
Stockable Semi-Finished Recipes
Behave like inventory items
Require production events
Can be counted and transferred
Hold their own stock balance
Non-Stockable Semi-Finished Recipes
Do not hold stock
Act as a grouping of ingredients
Deplete ingredients proportionally when used in finished recipes
Cannot be transferred or counted as stock
Issues occur when:
A semi-finished recipe is marked stockable when it should not hold stock
A non-stockable semi-finished recipe is counted during stock count
The setup does not match the real operational flow
Use this rule of thumb:
Use Stockable Semi-Finished Recipes when:
The item is prepared in advance
It is stored and held as inventory
It needs to be counted or transferred
Example: Sauces, dough, marinated proteins prepared in batches
Use Non-Stockable Semi-Finished Recipes when:
The item is only a preparation step
It is not stored as inventory
It should not be counted separately
Example: Prep steps, blends, or intermediate mixes used immediately
Always align the recipe setup with the real-life handling of the item.
Go to Repository → Recipes
Open the semi-finished recipe
Review the inventory settings:
Stockable vs Non-Stockable
Adjust the configuration to match actual operations
Communicate the change to operations and inventory teams
Monitor production, stock counts, and variance after the change
Note: Changes apply moving forward; historical variance may remain.
If teams ask:
“Should we produce this or just let it consume ingredients?”
This is a strong signal the semi-finished recipe type may be incorrect.
Correct semi-finished recipe setup ensures:
Accurate ingredient consumption
Clean stock counts
Proper production and transfer flows
Reliable COGS and variance reporting
Semi-finished recipes are a powerful feature — but only when used correctly.
Converting a Stockable Semi-Finished Recipe to Non-Stockable
This article explains what happens when a stockable semi-finished recipe is converted to non-stockable, the impact on inventory and variance, and the key checks to perform to ensure accurate tracking in SUPY.
