Documentation Index Fetch the complete documentation index at: https://help.mathership.com/llms.txt
Use this file to discover all available pages before exploring further.
Product Mapping Product mapping connects vendor products to your internal ingredients.
This allows Bestellfix to convert ordered products into ingredient stock when orders are received.
What is product mapping? A product mapping tells Bestellfix which ingredient should be updated when a vendor product is received.
Example:
Vendor product Ingredient Conversion 1 box tomatoes Tomatoes 10 kg 1 crate milk Milk 12 L 1 bottle oil Olive oil 1 L
Why product mapping is important Product mappings are required for automatic inventory receipts.
Without a mapping, Bestellfix cannot know which ingredient should be updated.
Order item Mapping exists? Inventory result 2 boxes tomatoes Yes Tomatoes +20 kg 5 packs flour No No ingredient stock movement
Product mapping is required when ordered products should increase ingredient stock automatically.
When to use product mapping Use product mapping when you want to:
Receive vendor orders into inventory
Convert ordered products into ingredient stock
Track stock quantities correctly
Calculate inventory value
Support reorder suggestions
Improve inventory reports
How mapping works A mapping connects one vendor product to one internal ingredient.
It can include:
Field Meaning Vendor product The product from the vendor catalog or order Ingredient The internal ingredient that should be updated From unit The product unit or packaging unit To unit The ingredient unit Factor Conversion factor from product quantity to ingredient quantity
Conversion factor The conversion factor defines how much ingredient stock one received product creates.
Ordered quantity Factor Ingredient stock added 1 box 10 kg 10 kg 2 boxes 10 kg 20 kg 5 packs 1.5 kg 7.5 kg
Formula:
Received quantity × factor = ingredient quantity Example A vendor product is ordered as boxes, but your ingredient is tracked in kilograms.
Field Value Vendor product Box of tomatoes Ingredient Tomatoes From unit Box To unit kg Factor 10
If you receive 3 boxes, Bestellfix adds 30 kg of tomatoes to inventory.
Packaging levels Some vendor products have multiple packaging levels.
Level Meaning Box Outer packaging Pack Inner packaging Piece, kg, or L Base quantity
Examples:
Product Packaging structure Tomato box 1 box = 10 kg Beer crate 1 crate = 24 bottles Cream carton 1 carton = 12 packs × 1 L
Packaging levels help Bestellfix understand how a product should be converted into ingredient stock.
Automatic factor calculation Bestellfix may help calculate the conversion factor from packaging information.
This can use:
Product packaging text
Packaging levels
Selected ingredient
Ingredient base unit
Unit conversions
Always review automatically calculated factors before using them for live inventory.
Receiving orders with mappings When receiving an order, Bestellfix checks each order item.
If a product is mapped, the system can create a receipt movement in the inventory ledger.
Ordered product Quantity received Mapping Ledger entry Tomatoes box 2 1 box = 10 kg RECEIPT +20 kgMilk crate 3 1 crate = 12 L RECEIPT +36 L
Missing mappings A missing mapping means Bestellfix cannot convert the product into ingredient stock.
Common reasons:
The vendor product is new
The product was renamed
The ingredient does not exist yet
The conversion factor has not been set
The product should not affect inventory
Editing a mapping You can update a mapping when the product, ingredient, unit, or factor changes.
Typical changes include:
Change the linked ingredient
Change the target unit
Correct the factor
Update packaging levels
Fix a wrong unit conversion
Changing a mapping affects future inventory movements. Existing ledger entries are not automatically rewritten.
Deleting a mapping Deleting a mapping stops future automatic inventory receipts for that product.
Use this when:
The product is no longer used
The product was mapped incorrectly
The vendor product should not affect inventory
A cleaner mapping should replace it
Good mapping examples Vendor product Ingredient Good factor 1 box tomatoes, 10 kg Tomatoes 10 kg 1 bottle olive oil, 1 L Olive oil 1 L 1 crate beer, 24 × 0.33 L Beer 7.92 L 1 pack butter, 250 g Butter 0.25 kg
Common mistakes Wrong factor If the factor is too high or too low, received stock will be wrong.
Problem Result 1 box = 10 kg, but factor is 1 Stock is too low 1 bottle = 1 L, but factor is 12 Stock is too high 250 g is entered as 250 kg Stock is much too high
Wrong ingredient If a product is mapped to the wrong ingredient, the wrong stock balance will change.
Example:
Vendor product Wrong mapping Correct mapping Tomato box Tomato soup Tomatoes Cream carton Milk Cream
Wrong unit The ingredient unit should match how the ingredient is tracked.
Examples:
Ingredient Recommended base unit Tomatoes kg Milk L Butter kg Bottled drinks bottle, L, or piece depending on your workflow
Product mapping and inventory ledger When a mapped product is received, Bestellfix can create an inventory ledger entry.
The ledger entry may include:
Field Meaning Ingredient The ingredient affected Storage unit Where stock was added Transaction type Usually RECEIPT Quantity Converted ingredient quantity Unit cost Cost per ingredient base unit Value Quantity multiplied by unit cost Source Related order item
Product mapping and costs Product mappings also help calculate inventory value.
When receiving an order, Bestellfix can use the product price and conversion factor to calculate a cost per ingredient unit.
Example:
Product price Factor Unit cost €20.00 per box 10 kg €2.00/kg €12.00 per crate 12 L €1.00/L €5.00 per pack 0.25 kg €20.00/kg
Product mapping and reorder suggestions Product mappings can support reorder suggestions.
If Bestellfix knows which vendor product belongs to which ingredient, it can suggest what to order when stock is low.
Example:
Low ingredient Mapped vendor product Suggested order Tomatoes Tomato box 10 kg Order tomato boxes Milk Milk crate 12 L Order milk crates Butter Butter pack 250 g Order butter packs
Product mapping and reports Product mappings improve inventory reports because received orders can be connected to ingredients.
This helps answer questions like:
Which products increased stock?
Which ingredients were received?
Which vendor products are not mapped yet?
Which products create inventory value?
Which ingredients need better mapping?
Best practices Use clear ingredient names Keep ingredient names simple and consistent.
Good examples:
Tomatoes
Milk
Ribeye
Butter
Olive oil
Avoid duplicate or unclear names such as:
Tomato
Tomatoes fresh
Tomatoes kitchen
Tomato box
Check the unit before saving Before saving a mapping, confirm:
Product quantity
Packaging unit
Ingredient base unit
Conversion factor
Review high-value products carefully Small factor mistakes can create large stock value errors.
Review mappings especially for:
Meat
Fish
Wine
Spirits
Expensive dry goods
Products with complex packaging
Keep mappings up to date Update mappings when:
Vendor packaging changes
Product names change
Product sizes change
Ingredient units change
New products are added
Common workflows Map a vendor product to an ingredient
Open the product mapping page
Select the vendor product
Select the internal ingredient
Choose the correct units
Enter or calculate the factor
Save the mapping
Receive an order into inventory
Open the order
Check which items are mapped
Add missing mappings if needed
Select the storage unit
Confirm received quantities
Post the receipt to inventory
Fix a wrong mapping
Open the mapping
Check the linked ingredient
Check the unit conversion
Correct the factor
Save the mapping
Review future receipts carefully
Review unmapped products
Open the receiving preview
Check products marked as unmapped
Create missing ingredients if needed
Map each product to the correct ingredient
Continue receiving the order
Common problems Product does not increase stock Check:
Product is mapped
Ingredient exists
Storage unit was selected
Received quantity is greater than zero
Receipt was posted
Stock quantity is wrong after receiving Check:
Conversion factor
From unit
To unit
Received quantity
Product packaging
Duplicate receipt entries
Cost looks wrong Check:
Product price
Conversion factor
Unit cost calculation
Ingredient base unit
Previous weighted average cost
Product appears as unmapped Check:
Vendor product was selected correctly
Mapping was saved
Product was not deleted or replaced
The order item uses the same product record
Related pages
Ingredients Manage the ingredient master list used in product mappings.
Storage Units Manage storage locations where received stock is stored.
Receiving Orders Receive vendor orders and post mapped products into inventory.
Inventory Ledger Review inventory movements created from receipts, usage, waste, transfers, and counts.
Inventory Reports Analyze stock, movements, costs, and ingredient activity.
Reorder Suggestions Use mappings and stock levels to suggest what should be ordered.
