{"type":"video","version":"1.0","html":"<iframe src=\"https://www.loom.com/embed/e1ccba3b6f804833bd916869de2d1696\" frameborder=\"0\" width=\"1920\" height=\"1440\" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>","height":1440,"width":1920,"provider_name":"Loom","provider_url":"https://www.loom.com","thumbnail_height":1440,"thumbnail_width":1920,"thumbnail_url":"https://cdn.loom.com/sessions/thumbnails/e1ccba3b6f804833bd916869de2d1696-ded6849917d19d3b.gif","duration":249.707,"title":"Managing Prepared Items in Inventory 📦","description":"In this video, I walk you through the process of adding prepared recipes to our inventory, emphasizing the importance of taking inventory on the last day of each period. I explain how to account for both raw products and high-value prepared items, like our margarita batch, which produces two gallons and can also be counted by the bottle. I demonstrate how to add these items in our system, including selecting the appropriate count sheets and adjusting the yield for different counting methods. Please ensure you follow these steps when updating your inventory, as it will help us maintain accurate records of our stock."}