Products, vendors, and prices

The catalog connects the language used in recipes to the way suppliers sell ingredients.

Choose the Price Book first

Before importing or editing, confirm the active Price Book. A product saved to one project/location does not automatically become the active price in another.

Import a supplier list

Use the import flow for PDF, Excel, CSV, pasted text, or supplier-list photos. For the cleanest result, include:

• product name;
• vendor;
• package quantity and unit;
• package price;
• currency;
• SKU or notes when available.

Scanned PDFs may need to be uploaded as images if they do not contain selectable text.

Match ingredients

After parsing, Heard Chef suggests matches between supplier products and recipe ingredient names. Review each suggestion before confirming.

Pay special attention to:

• package versus recipe unit;
• price per package versus normalized unit price;
• brand/grade differences;
• fresh, frozen, trimmed, or prepared condition;
• currency and Price Book.

Primary and alternative prices

An ingredient may have offers from more than one vendor. Select the price that should drive current recipe costing while preserving alternatives for comparison. Price history appears after multiple observations have been recorded for the relevant match.

Correcting a mismatch

If a recipe cost looks wrong:

1. open Products & Vendors in the same Price Book;
2. search the ingredient;
3. inspect its package quantity, unit, factor, and active quote;
4. correct or replace the match;
5. reopen the recipe or refresh missing prices.

Sourced candidates

Offers saved from Sourcing can enter a review flow rather than silently replacing trusted catalog data. Confirm the product, vendor, package, currency, and normalized value before making it primary.

Next: Sourcing or Costs and margins.