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By Jeff Hamilton February 6th, 2019| 3 min read
Unit of Measure
It’s easy to get confused with units of measure (UOMs). Recipes are usually presented with varying weight and volume UOMs, making it hard to get an accurate representation of materials. Our recommendation is to build your item database with multiple UOM fields. This helps in a few ways:Bills Of Materials
Once your UOMs are properly configured, you’ll need to set up your bills of materials (BOMs). Structured BOMs connect your raw materials and packaging to your finished goods. Without them, it won’t be possible to track what’s needed to produce a target sales volume. Moreover, without correct UOMs, your BOMs aren’t useful because they won’t quantify the raw materials accurately. This is what a good BOM should look like:
Finished Good SKU Number | Finished Goods Description | Ingredient SKU Number | Ingredient Description | Quantity | Unit of Measure | Finished Goods Produced (Units) |
1000 | Greek Salad Pasta | 2000 | Cooked Penne | 16 | Oz | 8 |
1000 | Greek Salad Pasta | 2100 | Halved Cherry Tomato | 1 | Cup | 8 |
1000 | Greek Salad Pasta | 2200 | Diced Red Pepper | 1 | Cup | 8 |
1000 | Greek Salad Pasta | 2300 | Halved Olives | 1/2 | Cup | 8 |
1000 | Greek Salad Pasta | 2400 | Cubed Feta Cheese | 1/2 | Cup | 8 |
1000 | Greek Salad Pasta | 2500 | Diced Red Onion | 1/2 | Cup | 8 |
1000 | Greek Salad Pasta | 2600 | Diced Cucumber | 1/2 | Cup | 8 |
1000 | Greek Salad Pasta | 2700 | Greek Vinaigrette | 1 | Cup | 8 |
1000 | Greek Salad Pasta | 5000 | Plastic Salad Bowl | 8 | EA | 8 |
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