Recipe system guidance

By using the JM Wholesale recipe system, you agree to the following:

• All files, information and content contained within this website is the sole property of JM Wholesale. The copying, redistribution, use or publication by you of any such content is strictly prohibited. Such actions will be a breach of company policy and subject to further legal proceedings. Your use of this website and service does not grant any ownership rights to the content within.

• Individual user accounts are to be assigned by upper management. Your account and login information are not to be shared with colleagues or third parties under any circumstances.

• The recipe website is to be accessed via company devices and during work hours only.

• The recipe system has been created to protect the intellectual property of JM Wholesale.

• All users must be given thorough training before using the site and use the system according to the rules set out below.

• All user activity within the website is recorded and accessible to admins. It is the duty of employees using the system to report any abnormalities or suspicious activity to management.

 

Product and recipe rules:

• The first and most crucial rule: A new product cannot be manufactured unless the recipe has been added to the system.

• Recipes must be checked at all times prior to manufacturing a product. Recipes are subject to change at any time, so users cannot rely on their memory for producing a product.

• New products are to be added by authorised users only.

• Products are to be listed as single variation only, never as multi-variation.

• All products must be linked to a master recipe, with the exception of bulk unaltered extracts or outsourced products.

• All products must be linked to a category, and a single category only. All users must have a clear understanding of the categories.

• Master recipes will be locked and only accessible to recipe admins. Should changes be required to a master recipe, this must be done via request to the recipe admin.

• Each Master Recipe, listing, product, customer and product location on the system must use the following coding system, which will be added chronologically:

 Coding guidance:

• Master Recipe: M0000
• Raw and bulk products: Y0000
• Containers and equipment: X0000
• Whitelabel products: W0000 - (followed by customer ID. e.g., W0000 – C0000)
• Own products: Z0000
• Customer ID: C0000

 

• With the exception of Whitelabel products, all products are to be followed by a location code, which will denote its stored location within the warehouse. (Some excess Whitelabel products can have a location in rare instances with the approval of managers) 

• Customer IDs are to be added as tags within their product listings.

• Product titles must include the full product code at the end of the title.

• Recipes, purchases, product labels and documents pertaining to products must be recorded in their assigned tabs. This is to be done by the assigned account holder only.

• Product Labels and the Document tabs will always have initial placeholders. Placeholders cannot be removed without adding the appropriate label or document beforehand. Placeholders must be removed once the correct label or document has been uploaded.

• Purchase links and product information must be added only under the purchasing tab.

• Golden rule: The Master Recipe and the recipe that you write must be sufficiently clear and informative in order for production staff to understand and recreate the product.

• Unaltered bulk, pre-existing products do not require their own listing for Whitelabel Orders. For example, 1KG of CBD Distillate. If there are any alterations whatsoever, then this rule should be ignored.

• The product listings must not divulge the supplier of purchased products to other users within the title, description or recipes. There are some exceptions, such as prominent or exclusive partners. Please consult your manager if you are unsure.

• Raw & Bulk products must have volume in their title if ot's not obvious. cost pricing should correspond to the specified volume. 

• Last purchased quantity and purchase cost must be added under each purchasing link of the products in the purchasing tabalong with dates from new to old. The cost price must be added to the cost price field if the product has its own listing. 

• Production history and batch information must be added to the description of OWN and Whitelabel products, from new to old. The following batch information must be recorded: 

• Manufacturing date and time.
• Name Of Responsible Person Producing Product.
• Quantity of goods produced.
• Weight of active ingredients.
• Best Before Date.
• Type of raw materials 

• A clear and simple product photo will be uploaded to the product listings. This will identify the products and identify incorrect products. For most listings, placeholder pictures will be uploaded automatically from the front end.

• Track quantity must be disabled for all product listings from the backend, unless otherwise specified.

• Product Developers and Whitelabel Managers are to add the cost pricing for products. Whitelabel Managers must add the selling price for all Whitelabel products before orders are created for those.

• Cost prices must be added to all products, except OWN products.

• Cost price is calculated from the base ingredients only, without accounting for labour, equipment or overhead costs. 

 

Customer accounts and orders:

• All customers are to be assigned a unique Customer ID.

• The Customer ID is to be included as a tag on their account, and as a suffix to their name.

• Customers are to be created by the Whitelabel Manager only. They must not have access to the website, only the checkout section to pay for their order.

• Orders must be created as a draft order, and the invoice sent to customers for payment.

• Any refunds of Whitelabel orders must be approved and done by higher management.

 

Please speak with your manager should you have any suggestions, comments or improvements regarding the recipe system. We welcome employee feedback.