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Ingredients
General
Getting Started
Users & Permissions
Printing in Galley
Ingredients
Getting Started
Preparations
Linking Ingredients and Vendor Items
More Ingredient Information
Custom Units & Conversions
Miscellaneous
Nutritional Values
Recipe Nutritional Values
Ingredient Nutritional Values
Dietary Flags and Allergens
Nutrition Settings
Cooking Methods
Recipes
Getting Started
Adding Components
Downloading & Sharing Recipes
Deleting Recipes
Total Yield and Scaling
Recipe Costing
Procedure
Importing Recipes
HACCP
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Getting Started
Production
Menu-based Purchasing & Inventory
Events
Menu Planner
Production
Configuration
Production Planner
Report
Execution
Vendors & Vendor Items
Vendor Information
Vendor Groups
Vendor Items
Custom Units & Conversions
Inventory
Cycle Counts
Sales Volume
Receiving
Theoretical Inventory
Finished Goods
Purchase Orders
Getting Started
API
Invoices
Managing Invoices
Categories
Getting Started
Concepts
Getting Started
Locations
Getting Started
Location Groups
Reporting
Getting Started
Inventory Reports
Vendor Data Reporting
Troubleshooting
Training
Galley Internal
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Help Center
Ingredients
General
Getting Started
Users & Permissions
Printing in Galley
Ingredients
Getting Started
Preparations
Linking Ingredients and Vendor Items
More Ingredient Information
Custom Units & Conversions
Miscellaneous
Nutritional Values
Recipe Nutritional Values
Ingredient Nutritional Values
Dietary Flags and Allergens
Nutrition Settings
Cooking Methods
Recipes
Getting Started
Adding Components
Downloading & Sharing Recipes
Deleting Recipes
Total Yield and Scaling
Recipe Costing
Procedure
Importing Recipes
HACCP
Menus
Getting Started
Production
Menu-based Purchasing & Inventory
Events
Menu Planner
Production
Configuration
Production Planner
Report
Execution
Vendors & Vendor Items
Vendor Information
Vendor Groups
Vendor Items
Custom Units & Conversions
Inventory
Cycle Counts
Sales Volume
Receiving
Theoretical Inventory
Finished Goods
Purchase Orders
Getting Started
API
Invoices
Managing Invoices
Categories
Getting Started
Concepts
Getting Started
Locations
Getting Started
Location Groups
Reporting
Getting Started
Inventory Reports
Vendor Data Reporting
Troubleshooting
Training
Galley Internal
Ingredients
Getting Started
Ingredient Pathway
How do I create new ingredients?
How do I delete an ingredient?
How do I merge duplicate ingredients?
What is the difference between an ingredient and a vendor item?
Can I add non-consumable items to a Recipe?
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Preparations
How do I add preparations in my recipes?
How can I see all the preparations for an ingredient?
How can I see all my preparations?
Linking Ingredients and Vendor Items
How do I link vendor items with ingredients?
How do I synchronize my vendor item priorities across locations?
How do I add pack size to a linked vendor item?
How can I calculate my food costs based on what I most recently received?
More Ingredient Information
How do I account for trim yield?
How do I add an external ID to an ingredient?
What is an Ingredient's 'External Name' and how is it used?
Custom Units & Conversions
What are Ingredient Units & Conversions?
Does Galley have options for different units of measurement? (e.g.imperial, metric, etc.)
Does Galley work if my ingredients are measured in different units?
Updating custom units for ingredients, recipes, and/or vendor items
What is the hierarchy of vendor item and ingredient unit conversions?
How do I fix an “Ingredient Missing Unit Conversion” error?
How can I convert units from imperial to metric or vice versa?
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Miscellaneous
How do I substitute an ingredient for a sub-recipe usage (or vice versa)?
