Production is the process of preparing food on recipes listed on the menu, withdrawing items from inventory counts, creating leftovers, and printing required State and Federal reports.
Important information to remember:
- A meal must be planned before it can be produced.
- Items must have inventory quantities to be produced. This prevents you from having negative inventory balances.
- If you have substituted an item in a recipe:
- You must Remove the item from the Recipe on the Production screen.
- Add the item you substituted to the Recipe on the Production screen.
- Review the setting in Utilities > Warehouse Options to be sure the software will perform as expected. Please refer to Setup Your School Information at the beginning of this manual.
- You can Produce meals,Print your Recipes and Menu Pull Sheets (withdrawal) ahead of time.
- On the day of service,you can edit your work, entering your meal counts and leftovers before checking your production report for accuracy.
- Once the meal has been produced, the food will be removed from your inventory and leftovers will be placed in the inventory.
...
| Info |
|---|
The print button in on the Quick Launch will print the same reports as the Print button on the Production screen (discussed below). |
...
Step 3 - Select the desired options, and click the View or Ok button to print the report. Click the View button if you want to return to this screen to print other Production Reports. If this is the only meal needed for printing, click Ok to print the report. You will not be returned to this screen.
...
Step 2 - Select the Serving Date to be produced.
Step 3 - Click the Meal Type button (Breakfast, Lunch, or Snack) to be produced and then the bottom section will be filled with the Meals To Produce (recipes on the meal).
| Info |
|---|
The Status column's folder will be yellow when the recipe has been produced and white when the recipe has not been produced. |
Step 4 - Click the Meal Planning button to change planning counts for the date shown. Planned counts may also be entered in the Calendar View as shown in the Planning section of this manual. Entering the planned counts from the Production screen works the exact same way as entering from the calendar view.
| Info |
|---|
The Menu Planning button in the Production screen was designed to make quick changes. It allows you add and remove menus, recipes, and change your planned counts. It loads faster than Meal Planning because it is loading just one day at a time. Use this button to make adjustments to the menu because of delivery, weather or staffing issues. For more information on making changes to the Meal Planning screen, please refer to that section in this manual. |
...
Step 5 - Select the Recipe and click the Produce button and the following form will be displayed. Notice the Recipe Name in the title bar.
Step 6 - If necessary, click and change the Prepared counts.
...
| Info |
|---|
The print button in Production shows the same as the Production Report button on the Quick Launch screen. It was added here for your convenience. |
How to Use and Read the Menu Production Worksheet
Post the Menu Production Worksheet in the Kitchen as a guide for daily production. You will need a menu production worksheet for each meal prepared.
...
Step 2 - Select the Serving Date to be produced.
Step 3 - Click the Meal Type button (Breakfast, Lunch, or Snack) to be produced and then the bottom section will be filled with the Meals To Produce (recipes on the meal).
| Info |
|---|
The Status column's folder will be yellow when the recipe has been produced and white when the recipe has not been produced. |
...
Step 4 - Click the Produce button and the following form will be displayed with all recipes scaled based on planned counts.
Top Section – Applicable Serving Records:The top section displays the menu for each age group or serving size. All of the counts in this section can be changed except the planned counts.
| Info |
|---|
To change planned counts, you must close this screen and click the Meal Planning button. |
Middle Section – Production Components: The middle section displays each item listed on the recipe designated by the Central Office.
Source | Issue - The item will be pulled from your Inventory on-hand balance. |
Item Description | You may see the same catalog number listed twice. This is because the item has two different brands or packing information. |
Brand | The item may be listed twice if there are 2 different brands. |
Unit Description | The description of the item. |
Partial Qty | This is the amount that can be pulled from a broken case. |
Partial Unit | The unit of the partial quantity that can be pulled from a broken case. |
Total Qty Used | The total of the unit description plus the partial unit. The total amount to pull. |
Discarded | When leftovers are displayed and cannot be used, select this Discarded. This will print on the Production Report on the day it was discarded. |
Quantity Remaining | What remains after the amount item is pulled. |
...
| Info |
|---|
The program will suggest using leftovers first only when they were planned to be used. This will be discussed in more detail in the Leftover section of this manual. |
Bottom Section – Production Components: The bottom section is used to record leftovers.
Step 5 - Click on the Unit Quantity Used or the Partial Quantity Used to change the amount you are pulling from inventory
...
Step 2 - Enter the number of Meals Served in the yellow blocks and click the Ok button. These counts will be printed at the top of the Production Report.
If the planned meals need to be changed, click in the white boxes. A message warning will be displayed about changing planned counts, click OK and change the planned counts.
Some districts enter the extra sales values in Extra Item Sales. This value is divided by a Meal Equivalent Factor and The Number of Meals is added to the Production Report.
Printing After Production and Food Cost Reports
...
Step 1 - From the Quick Launch click Production.
Step 2 - Select the Serving Date and the Meal.
Step 3 - If the menu changed, click the Meal Planning button - on the <New Recipe> line add a new recipe, and/or right click on an existing recipe to remove a recipe.
Step 4 - If the Menu Production Worksheet has not been printed, click Print and select the Menu Production Worksheet. Post this for the food service technicians to record food used and leftover portions.
Step 5 - After Meal Service and POS are completed, then begin production.
Step 6 - Use the Menu Worksheet, which has been completed by the service technicians to produce meals. Select the Production button from the Quick Launch.
Step 7 - Select the Recipe and click Produce, and enter the Quantity and Partial Quantity used. This will issue food from inventory.
Step 8 - After you enter the Quantity Used, check the Quantity Remaining. This should be the same as the physical count remaining that was noted on the Menu Production Worksheet.
Step 9 - Click the Add button to add additional items or substitution items, and add leftovers from a previously produced recipe.
Step 10 - Complete the Applicable Serving Records (offer vs serve portion of the Production report) section at the top by entering the number of servings of prepared, un-served, extra sales, seconds, etc. If there are counts typed in Un-Served, then type that number again in the Leftovers Produced section. The leftovers can be planned for future use or discarded. Repeat Steps 1 - 10 until finished with all of the recipes.
Step 11 - When all of the recipes have been produced, click Meal Counts to enter the number of meals served. The white boxes are the planned meal counts. The yellow are the served meal counts.
Step 12 - Print the Production Report and the Daily Food Cost Report. Double check that all items used in production are listed on the report and that they all have the correct quantity used.