Onboarding is where we build the foundation for your reporting.
The accuracy of your cost of goods, variance reporting, margin per dish, invoice scanning, and stock depletion depends on the quality of the data provided at the start.
1. Inventory Data Requirements
Supplier Specific Name (exactly as written on the invoice)
Internal Item Name (how you want it displayed & what you’ll use in your recipes)
Supplier Name
Supplier Code / SKU
Item Size (e.g. 5kg, 12 x 330ml, 1L)
Unit of Measure (kg, g, L, ml, unit, case, etc.)
Ordered in Multiples Of
Price
Tax Rate
Why Supplier Specific Name & SKU Are Critical
When invoices are scanned, the system matches items using the exact Supplier Specific Name and Supplier Code / SKU. If these do not match the invoice exactly, items will not auto-match, prices may not update correctly, and reporting accuracy will be reduced.
Good vs Bad Inventory Example
GOOD EXAMPLE
Supplier Specific Name: CHICKEN FILLET 5KG FRESH IRL
Supplier Code: CF5000F
Item Size: 5kg
Unit of Measure: kg
BAD EXAMPLE
Supplier Specific Name: Chicken
Supplier Code: (blank)
Item Size: Box
Unit of Measure: Unit
2. Recipe Requirements
Recipes connect stock to sales. Without accurate recipes, cost reporting and variance analysis will not be reliable.
A) Batch Recipes
Batch recipes are used when you convert how you purchase an item into how you use it (e.g. sauces, prepped vegetables, cooked meats, converted produce).
Example: Lettuce
You order: 1 Lettuce Head (Each)
Average weight: 500g
Batch Recipe: Input 1 Lettuce Head → Output 500g shredded lettuce
Chicken Burger uses: 30g Prepared Lettuce
B) Menu Item Recipes
Menu item recipes should match your customer-facing menu. If it is sold, it must have a measurable recipe.
Critical Rule: Units Must Match Inventory
The unit used in your recipe must match the unit used in your inventory. If Chicken Fillet is stocked in kg, the recipe must use grams or kg — not '1 fillet'.
Correct Example – Chicken Burger
180g Chicken Fillet
30g Prepared Lettuce
20g Cheese
15g Sauce
‘No’ or ‘Remove’ Modifier Setup
In cases where a customer requests that an ingredient be removed from a dish (for example, a Beef Burger – No Cheese), this should be treated as a modifier. For these scenarios, we create a recipe specifically for the modifier (e.g. Burger – Without Cheese) that contains only the ingredient being removed. In Nory, this recipe is marked using the ‘Remove’ option. When the modifier is attached to the base item, Nory will calculate usage by depleting all ingredients from the standard burger recipe except the cheese. This ensures the sale still reduces stock for the full burger while correctly excluding the removed ingredient from theoretical usage and cost calculations.
Common Issues That Delay Onboarding
Missing SKUs
Invoice names not matching item names
Using 'each' instead of weight for variable items
No batch conversions for prepped ingredients
Different units between inventory and recipes
Incomplete recipe coverage
Recipe & Inventory Submission Checklist
Inventory
☐ Every item includes Supplier Specific Name (exact invoice wording)
☐ Every item includes Supplier Code / SKU
☐ Item sizes are clearly defined
☐ Units of measure are consistent
☐ Prices and tax rates are included
☐ No duplicate items
Recipes
☐ Every menu item has a recipe
☐ All ingredients are measurable
☐ Units in recipes match inventory units
☐ Batch recipes created where conversion is needed
☐ Average weights used for variable products
☐ All ingredients used in dishes are included
The system is only as accurate as the data it is built on. Clean inventory and measurable recipes ensure accurate reporting, reliable variance tracking, true margin visibility, and stronger stock control.