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titleOverview

Manufacturing is the process of combining the raw ingredients of a recipe in order to create a new item in inventory.


Note

Before creating a manufactured recipe, the appropriate Manufacturing Groups and Configurations should be created.


Manufacturing GroupsChecking for Accuracy
Manufacturing ConfigsInternal Order Lists
Creating a Recipe

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Ordering Categories, Groups, and Configs
Associating a Manufactured ItemManufacturing Item Testing

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ManufacturingGroups
ManufacturingGroups
Manufacturing Groups

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Perform the following steps to create a manufacturing group:.

  1. Locate and select From the Admin & Maintenance Tab and tab, select Recipes and Menus. Then, select Manufacturing Groups.
  2. Enter the name of the Manufacturing Group on the last blank line marked with an asterisk *.
  3. Click Save ChangesChanges when finished.

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ManufacturingConfigs
ManufacturingConfigs
Manufacturing Configs

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Perform the following steps to create a Manufacturing Config:.

  1. Locate and select From the Admin & Maintenance Tab and tab, select Sites and Categories. Then, select Manufacturing Configurations.
  2. Enter the name of the Manufacturing Configuration on the last blank line marked with an asterisk *.
  3. Select the checkboxes to define each Manufacturing Configuration.
  4. Click Save Changes.

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Perform the following steps to assign a Manufacturing Config:.

  1. Locate and select From the Admin & Maintenance Tab and tab, select Sites and Categories. Then, select Sites.
  2. Double-click on a site to select the site.
  3. From the Main tab, locate the Manufacturing Configs drop-down menu and select a Manufacturing Config.
  4. Select Save Changes when finished.

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CreateRecipe
CreateRecipe
Creating a Recipe

Once the Manufacturing Group and Configs have been created and assigned, a recipe must be associated with the item that it manufactures. The below followinginstructions will show the process of creating a recipe from scratch.

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To create a manufactured item from scratch, start by creating a recipe to associate to the manufactured item first.

  1. Locate and select From the Admin & Maintenance Tab and tab, select Recipes and Menus. Then, select Recipes.
  2. Click Add Recipe.
  3. Select As a new blank recipe, then click Ok.

  4. Establish all recipe components. Then, click Save Changes. 

    expand
  5. Critical Control Point (CCP) - Use the drop-down menu to select from a list of CCPs (if applicable).
  6. Instructions - Enter a list of instructions in the drop-down menu. These will appear on the recipe instructions report.
  7. Photo - Photographs can be added at the step level by following the same procedures under Recipe Info.
    Image Removed

    8. Add Ingredients to Steps

  8. Click the plus + sign to expand a step.

    9. Enter a Catalog Number or Description in the correct column. Then, press Enter on the keyboard to open a list of items.

    Tip
    titleDid You Know?

    When an item is selected in a recipe, you may right-click and "jump to" the selected item in Item Maintenance, delete the ingredient/item from the recipe, and print/export the recipe grid.
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  9. Select the correct item from the list. Then, click Ok.
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  10. Enter a measurement.

    Note

    The weight will automatically be calculated according to item setup.

    Image Removed

    11. Repeat the process until all ingredients and steps have been added.

    Expand
    titleYield & Serving Sizes

    Yield & Serving Sizes allows you to establish totals for each completed recipe and how a recipe can be distributed, determine if the recipe produces a completed item through manufacturing, and establish serving sizes depending on menu count types.

    Info
    titleDelivery Unit/Delivery Sub-Unit

    Delivery Unit and Delivery Sub-Unit are typically not selected. These exist to maintain the integrity of a legacy option.

    Establish Yield & Serving Sizes.

    Yield

    Yield - Use the drop-down menu to select a measurement type. Then, enter a quantity for the total the recipe yields/creates.

    Note

    You may enter free-text when selecting each (ea) to identify what "each" represents (e.g. slice, 2 oz. cup).

  11. Delivery Unit - Use the drop-down menu to select a delivery unit. Then, enter the number of base-units from the yield quantity per delivery unit.
  12. Delivery Sub-Unit - Use the drop-down menu to select a delivery sub-unit. Then, enter the number of base-units from the yield quantity per sub-delivery unit (if applicable).

    13. Manufactures Item - Links or creates a recipe to an item/manufactured item.

    Note
    titleManufacturing and Inventory Counts

    By completing the manufacturing process, ingredient items will be removed from inventory. The completed item will be placed in inventory for availability.

    Info
    titleGear Icon

    Clicking the gear icon opens the linked or created item in a new tab.

    1. Link an Item to a Recipe - Place a checkmark in the box to activate the magnifier icon to search and select an item from the list of available items.

    2. Create a Manufactured Item from a Recipe - Click the plus icon to create a new manufactured item. A tab will open allowing you to complete Item setup details for the newly manufactured item.

  13. Manufacturing Group - Use the drop-down menu to select the correct manufacturing group (if applicable). Typically, Central Kitchens will use this option.
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    14. Serving Sizes

    Serving Sizes can be established when portion sizes vary.

      1. Establish serving sizes where applicable.
        1. Description - Enter a description.
        2. Portion Size - Enter the portions for the serving size description. (e.g. Grades 6-8 receive .75 cup of diced fruit; Grades K-5 receive 2 mini muffins)
        3. Unit - Units are designated during item setup and cannot be changed.
        4. Weight - Weight is designated during item setup and cannot be changed.
        5. Servings - The number of servings will automatically recalculate once portion size is entered.
        6. Servings per Delivery Unit - Servings per Delivery Unit are designated during item setup and cannot be changed.
        7. Menu Count Types - Place a checkmark in each Menu Count Type to designate which portion sizes will be served.
      2. Click the plus sign cent to each serving size description to establish food contributions.
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    Expand
    titleNotes and Comments

    The tab includes free text blocks for Comments, Production Notes & Serving Notes. WinFSIM conversions will prefill the note tab should a recipe include any of the above notes. When printing a manufacturing recipe, if the site printing the recipe does not manufacture, the production & serving notes will print & the manufacturing instructions will not print.

    Enter necessary Comments, Production Notes, and Serving Notes that you would like to include in reports.

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    Expand
    titleAllergens

    The Allergens tab allows to you review allergens within a recipe.

    Info

    In order for allergens to appear, they must be established at the item level (e.g. Grilled cheese recipe - milk and wheat allergens will be carried forward from noting milk as an allergen in cheese and wheat as an allergen in bread).

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    You may wish to Test Print Instructions once you have established a recipe.

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    titleRecipe Info

    Recipe Info allows you to enter a long, short, and external description, recipe number, export code, recipe category, menu item type, delivery mode, HACCP information such as temperature, process type, and production area. You can also enter pan size, number of pans, a photograph of the completed recipe, and flag a recipe that needs further attention.

    Establish Recipe Info.

      1. Description - Enter a description of the recipe.
      2. Recipe Number - Enter the recipe number.
      3. Short Description - Enter a short description of the recipe.
      4. External Description - Enter an external description of the recipe. (Used to broadcast recipes to the web.)
      5. Export Code - Enter the export code. (Used to broadcast recipes to the web.)
      6. Recipe Category - Use the drop-down menu to select a recipe category (Breads/Grains, Entree, Fruit/Veg, Milk, Uncategorized).
      7. Menu Item Type - Use the drop-down menu to select a menu item type (Entree, Side Dish, Milk, Condiment, Non-food Item, Other).
      8. Delivery Mode - Use the drop-down menu to select a delivery mode (Any, Ready To Assemble, Ready To Serve).
      9. Temperature (F) - Enter a temperature to display on the recipe instructions.
      10. Pan Size - Enter the size of the pan to display on the recipe instructions. (Not required.)
      11. Number of Pans - Enter the number of pans a recipe will yield to display in the recipe instructions. (Not required.)
      12. Process Type - Use the drop-down menu to select the HACCP process type (No Cook, Same Day Service, Complex Food Preparation).
      13. Require Temperature Log - Requires temperature to be entered during Production process.
      14. Production Area - Use the drop-down menu to select a production area (Bread, Default, Dessert, Fruit, Main Dish, Side, Vegetable).
      15. Photo - Allows you to attach a photo of the finished recipe.
      16. Needs Attention - If there is a possible issue with the recipe (nutrition contribution, missing item, etc.), place a checkmark in the box and enter a statement.
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    Uploading a Photograph

      1. Click on the image icon Image Removed.
      2. An image box will appear. Right-click in the box and select Load.
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      3. Locate a select the file on your local or network drive. Then, click Open.
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      4. The image will appear in the window. Click Ok.
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    Expand
    titleSteps & Ingredients

    Steps & Ingredients allows you to establish steps for preparing, creating, cooking, and warming recipes.

    Establish Steps & Ingredients.

    Step Title - Enter a step on the row with the asterisk *.

    Note

    When you begin to enter information into the Step Title field, the Step # will appear as a code until you click outside of that row.

  14. Critical Control Point (CCP) - Use the drop-down menu to select from a list of CCPs (if applicable).
  15. Instructions - Enter a list of instructions in the drop-down menu. These will appear on the recipe instructions report.
  16. Photo - Photographs can be added at the step level by following the same procedures under Recipe Info.
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    17. Add Ingredients to Steps

  17. Click the plus + sign to expand a step.

    18. Enter a Catalog Number or Description in the correct column. Then, press Enter on the keyboard to open a list of items.

    Tip
    titleDid You Know?

    When an item is selected in a recipe, you may right-click and "jump to" the selected item in Item Maintenance, delete the ingredient/item from the recipe, and print/export the recipe grid.
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  18. Select the correct item from the list. Then, click Ok.
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  19. Enter a measurement.

    Note

    The weight will automatically be calculated according to item setup.

    Image Removed

    20. Repeat the process until all ingredients and steps have been added.

    Expand
    titleYield & Serving Sizes

    Yield & Serving Sizes allows you to establish totals for each completed recipe and how a recipe can be distributed, determine if the recipe produces a completed item through manufacturing, and establish serving sizes depending on menu count types.

    Info
    titleDelivery Unit/Delivery Sub-Unit

    Delivery Unit and Delivery Sub-Unit are typically not selected. These exist to maintain the integrity of a legacy option.

    Establish Yield & Serving Sizes.

    Yield

    Yield - Use the drop-down menu to select a measurement type. Then, enter a quantity for the total the recipe yields/creates.

    Note

    You may enter free-text when selecting each (ea) to identify what "each" represents (e.g. slice, 2 oz. cup).

  20. Delivery Unit - Use the drop-down menu to select a delivery unit. Then, enter the number of base-units from the yield quantity per delivery unit.
  21. Delivery Sub-Unit - Use the drop-down menu to select a delivery sub-unit. Then, enter the number of base-units from the yield quantity per sub-delivery unit (if applicable).

    22. Manufactures Item - Links or creates a recipe to an item/manufactured item.

    Note
    titleManufacturing and Inventory Counts

    By completing the manufacturing process, ingredient items will be removed from inventory. The completed item will be placed in inventory for availability.

    Info
    titleGear Icon

    Clicking the gear icon opens the linked or created item in a new tab.

    1. Link an Item to a Recipe - Place a checkmark in the box to activate the magnifier icon to search and select an item from the list of available items.

    2. Create a Manufactured Item from a Recipe - Click the plus icon to create a new manufactured item. A tab will open allowing you to complete Item setup details for the newly manufactured item.

  22. Manufacturing Group - Use the drop-down menu to select the correct manufacturing group (if applicable). Typically, Central Kitchens will use this option.
    Image Removed

    23. Serving Sizes

    Serving Sizes can be established when portion sizes vary.

      1. Establish serving sizes where applicable.
        1. Description - Enter a description.
        2. Portion Size - Enter the portions for the serving size description. (e.g. Grades 6-8 receive .75 cup of diced fruit; Grades K-5 receive 2 mini muffins)
        3. Unit - Units are designated during item setup and cannot be changed.
        4. Weight - Weight is designated during item setup and cannot be changed.
        5. Servings - The number of servings will automatically recalculate once portion size is entered.
        6. Servings per Delivery Unit - Servings per Delivery Unit are designated during item setup and cannot be changed.
        7. Menu Count Types - Place a checkmark in each Menu Count Type to designate which portion sizes will be served.
      2. Click the plus sign cent to each serving size description to establish food contributions.
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    Expand
    titleNutrition

    Nutritional information is provided for recipes based on nutritional factors established in Items or by keying values from the food label. Additionally, fat and moisture changes can change nutritional values due to cooking.

    Establish Nutrition.

  23. If nutritional values do not exist, click Key from Food Label or edit nutritional information at the Item level. You may run the Calculate Nutrition report for additional details.
  24. Fat change after cooking - Use the drop-down menu to select a Fat Change Type. Then, enter the percentage of fat change.

    25. Moisture change after cooking - Enter the percentage of moisture change after cooking.

    Info

    Nutrition will need to be recalculated if fat or moisture changes are applied. To view an example of how fat and moisture percentages change after applied, review the example in Fat Change Types.

  25. This recipe is a grain-based dessert - Place a checkmark in the box is the recipe is a grain-based dessert.
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    26. Key from Food Label

      1. If nutritional values are not present, click Key from Food Label.
      2. Enter nutritional values. Then, click Ok.
        1. Nutritional Information is per - Use the drop-down menu to select a measurement. Then, enter the numerical value.
        2. Enter USDA Nutrient values.
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    Calculate Nutrition

  26. To review calculated nutritional values, click Calculate Nutrition.
  27. Uncheck the box if you do not want to Show All Nutrient Data. Then, click Ok.
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    28. Review the report. You may choose to print or export the report. After you have finished printing or exporting, click Close Print Preview.
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    Expand
    titleRecipe Info

    Recipe Info allows you to enter a long, short, and external description, recipe number, export code, recipe category, menu item type, delivery mode, HACCP information such as temperature, process type, and production area. You can also enter pan size, number of pans, a photograph of the completed recipe, and flag a recipe that needs further attention.

    Establish Recipe Info.

      1. Description - Enter a description of the recipe.
      2. Recipe Number - Enter the recipe number.
      3. Short Description - Enter a short description of the recipe.
      4. External Description - Enter an external description of the recipe. (Used to broadcast recipes to the web.)
      5. Export Code - Enter the export code. (Used to broadcast recipes to the web.)
      6. Recipe Category - Use the drop-down menu to select a recipe category (Breads/Grains, Entree, Fruit/Veg, Milk, Uncategorized).
      7. Menu Item Type - Use the drop-down menu to select a menu item type (Entree, Side Dish, Milk, Condiment, Non-food Item, Other).
      8. Delivery Mode - Use the drop-down menu to select a delivery mode (Any, Ready To Assemble, Ready To Serve).
      9. Temperature (F) - Enter a temperature to display on the recipe instructions.
      10. Pan Size - Enter the size of the pan to display on the recipe instructions. (Not required.)
      11. Number of Pans - Enter the number of pans a recipe will yield to display in the recipe instructions. (Not required.)
      12. Process Type - Use the drop-down menu to select the HACCP process type (No Cook, Same Day Service, Complex Food Preparation).
      13. Require Temperature Log - Requires temperature to be entered during Production process.
      14. Production Area - Use the drop-down menu to select a production area (Bread, Default, Dessert, Fruit, Main Dish, Side, Vegetable).
      15. Photo - Allows you to attach a photo of the finished recipe.
      16. Needs Attention - If there is a possible issue with the recipe (nutrition contribution, missing item, etc.), place a checkmark in the box and enter a statement.
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    Uploading a Photograph

      1. Click on the image icon Image Removed.
      2. An image box will appear. Right-click in the box and select Load.
        Image Removed
      3. Locate a select the file on your local or network drive. Then, click Open.
        Image Removed
      4. The image will appear in the window. Click Ok.
        Image Removed

        Establish all recipe components. Then, click Save Changes. 

    Expand
    titleSteps & Ingredients

    Steps & Ingredients allows you to establish steps for preparing, creating, cooking, and warming recipes.

    Establish Steps & Ingredients.

    Step Title - Enter a step on the row with the asterisk *.

    Note

    When you begin to enter information into the Step Title field, the Step # will appear as a code until you click outside of that row.

    Associate
    Associate
    Associating a Manufactured Item

    Note

    The Yield and Serving Sizes tab is where you associate a Manufactured Item. It is also where you can create a Manufactured Item if it does not already exist.


    Expand
    titleIf the item this recipe Manufactures does not already exist...
    1. In the Yield and Serving Sizes tab, select the green plus sign button. Image Added
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    2. You will see a pop-up that will confirm that you are trying to create a new item associated with this recipe. Select Yes to proceed. 
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    3. You have successfully created a manufactured item and associated it with this recipe.
      Select the Cog Wheel Image Added if you wish to edit the Manufactured Item.
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    4. Select Save Changes when finished.


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CheckIt
CheckIt
Checking a Manufactured Item for Accuracy

If a new item was created while working on the Yield & Serving Sizes tab of the associated recipe, that item should be checked for accuracy via the item-specifics tab.

  1. From the Admin & Maintenance tab, select Items and Catalog Numbers. Then, select Items.
  2. Find the Manufactured Item you would like to check. Double-click on the item.
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  3. Click on the Item-Specifics tab of the recipe. Here, you can verify that the primary unit and case size of the item matches the Yield and Serving Sizes tab of the associated recipe.
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OrderLists
OrderLists
Internal Order Lists

An internal order list will need to be created or modified if the manufactured item will be ordered from one internal site to another (Example: School to Central Kitchen or Parent Satellite).

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titleHow to create/modify an Internal Order List
  1. From the Ordering & Price Contracts option, select Internal Order Lists.
  2. Click Add New.
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  3. Establish Internal Order List details. Then, click Add Item or Filter.
    1. Description - Enter a description of the order list.
    2. Fulfilled by Site - Use the magnifier icon to select which site will fulfill requested orders.
    3. Receivable To - Use the magnifier icon to select a Named Site Filter.
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  4. Anchor
    ED12464
    ED12464
    Add items by clicking the ellipsis and searching for a Specific Catalog Number or Item filters by using the drop-down menu. Then, click Ok.

    Note

    By default, All Items - Active and Inactive are selected. 


    Image Added

  5. Anchor
    ED12687
    ED12687
    Establish Internal Order List settings for each Item Filter. Then, click Save Changes.
    1. Availability - Use the drop-down menu to select Availability of an item.
      1. Not Available - The item/filter is not available for ordering on this internal ordering list. This setting does not override item availability from other internal order lists.
      2. Only On-Hand Inventory - The item/filter can only be ordered if inventory is physically on-hand at the site from which you are ordering. This is useful for allowing schools to use up the existing inventory on-hand at the warehouse, but prevents the warehouse from ordering more of the product, even if it is still available on a price contract.

      3. On-Hand or Orderable Inventory - The item/filter can only be ordered if inventory is physically on-hand at the site you are ordering from or if the site you are ordering from can order more of the item - either from a price contract or another internal order list.

        Note
        titleOn-Hand or Orderable Inventory Setting

        This is the most common setting used and should be used for most warehouses.


      4. Always Available - This item/filer can always be ordered, regardless of stock levels. This is often used in situations where the Central Kitchen can manufacture an item or obtain it from sources other than ordering it directly; however, schools need to be able to order the item from the kitchen regardless of whether it is currently on-hand.
      5. (no change) - The item/filter will not affect the availability of the item. This is useful for affecting the "Allow Broken Case" of certain items without interfering with the availability specified by other rules in the same ordering list.
    2. Allow Broken Cases - Place a checkmark in Allowed Broken Case if partial units can be ordered for an item.
    3. Priority - Use the drop-down menu to select a priority level (Low, Normal, High).
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  6. (Optional) Click the Test button and select a specific site. Then, click Ok.

    Note

    You must Save Changes before you can test the internal order list.
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  7. Review internal order lists for the selected site. Click Close when you are done.

    Note
    You may notice that some items do not appear on the internal order list for a selected site. This means the site can never order this item, but is allowed to order a similar item. The reason for this could be the difference between Elementary and High School portion sizing.


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OrderingCGC
OrderingCGC
Ordering Categories, Groups, and Configs

If the manufactured item is going to be ordered by an internal site, the appropriate ordering category must be assigned to the manufactured item. Additionally, an ordering group and configuration must be created and assigned to that school. The ordering group must have the ordering category assigned to the manufactured item as one of the Allowed Ordering Categories.

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titleOrdering Categories

Ordering categories should be established before establishing ordering groups. Categories are established during item setup for easier ordering processes.

  1. From the Ordering & Price Contracts option, select Ordering Categories.
  2. Scroll to the bottom of the list and click in the cell next to the asterisk * or click Jump to New Row to add a new ordering category. Then, click Save Changes. 
Note

To remove an ordering category, select a category and click Delete. You can only delete a user-defined category and it cannot be in use. System defaults cannot be removed.


Note

To locate an ordering category in your list, click Find. Then, begin typing the category name in the search bar.

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Expand
titleOrdering Groups

Ordering groups allow you to establish ordering categories and site filters. Additionally, you can control order approval levels.

  1. From the Ordering & Price Contracts option, select Ordering Groups.
  2. Establish ordering group options next to the asterisk *. Then, click Save Changes.
    1. Description - Enter a description of the ordering group.
    2. Allowed Ordering Categories - Use the drop-down menu to select one or more established ordering categories by placing a checkmark in the box(es). Then, click Ok.
    3. Order From Named Site Filter - Use the drop-down menu to select the site in which the order is placed.
    4. Approval Mode - Use the drop-down menu to select how orders are approved.
      1.  Site - The site manager/cafeteria operator must review and approve the order.
      2. Central Office - Central office staff or area supervisors must review and approve the order.
      3. Automatic - No approval process is necessary. The order automatically sends (to internal sites such as other schools, central kitchen, warehouse).
        Image Added


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titleOrdering Group Configs

Ordering Group Configurations represents the cycle of ordering a Site should follow by determining a delivery date, par levels, orders to be filled, planning date and the length of time planning should occur. Configurations are then applied to a site. 

  1. From the Ordering & Price Contracts option, select Ordering Group Configs.
  2. Click Add New to add a new configuration or select an existing configuration and click Edit.
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  3. If adding a new configuration, you must select if you would like to create a new configuration As a copy of Default or New Config from Scratch.
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  4. Establish ordering group configurations. Then, click Save Changes.

    Info

    When Ordering Group Configurations refer to "Today," today is the day in which the order is being placed by the Site. Therefore, think of the process from a Site Manager's perspective and the projected outcome when establishing ordering and planning configurations.

    Image Added

    1. Description - Enter a description for the ordering group configuration.


    2. Expand
      titleOrdering Group - Click Add to create a new ordering group. Select from the list of ordering groups. Then, click Ok.


      Note

      Ordering Groups will vary between Districts.

      Image Added



    3. Expand
      titleDelivery Date - Click on the ellipsis to establish delivery date details. Then, click Ok.

      Image Added 
              Number of Days after Today - Enter the number of days after today for the order to be delivered. Then, establish What Kind of Days.
                      Work Days (M-F) - Select to receive a delivery XX number of work days from today
                      Calendar Days - Select to receive a delivery XX number of calendar days from today.
              Specific Day of the Week - Use the drop-down menu to select a specific day of the week. Then, establish a Week Determination.


    4. Consider Par Levels - Place a checkmark in the box if par levels should be considered during ordering.

    5. Consider Orders to Fill - Place a checkmark in the box if fulfillment of orders should be considered during ordering.


    6. Expand
      titleOrders Start Date - Click on the ellipsis to establish order start date details. Then, click Ok.

      Image Added
              Select how the default orders start date should be calculated - Use the drop-down menu to select a relative order start date. Then, establish additional date options.
                    Relative to Today
                    Relative to Delivery Date
              Number of Days after today - Enter the number of days after the relative day to establish ordering. Then, establish What kind of Days.
                    Work Days (M-F) - Select to receive an order XX number of work days from today/delivery date.
                    Calendar Days - Select to receive an order XX number of calendar days from today.
              Specific Day of the Week - Use the drop-down menu to select a specific day of the week. Then, establish a Week Determination.
                    The next [Day] at least XX days after [today or delivery date]
                    [Day] of next week
                    [Day] of the week after next
                    On the XX [Day] of the Month



    7. Expand
      titleOrders Length - Click on the ellipsis to establish order length details. Then, click Ok.

      Image Added
              Select how the length of the orders range should be calculated - Establish the length of order ranges.
                    Week Day (M-F) Count for XX 
                    Number of days/weeks/months
                    Calendar Day Count for XX Number of days/weeks/months
                    Week Count for XX Number of days/weeks/months
                    Month Count for XX Number of days/weeks/months
                    Through Day of week
                    Through XX day of month


    8. Consider Planning - Place a checkmark in the box if planned meals should be considered during ordering.


    9. Expand
      titlePlanning Start Date - Click on the ellipsis to establish planning start date details. Then, click Ok.


      Note
      titleRelative Planning Date

      In most ordering scenarios, the planning start date will be based off of or relative to the delivery date versus relative to today.

      Image Added
              Select how the default planning start date should be calculated - Use the drop-down menu to select a relative planning start date. Then, establish additional date options.
                      Relative to Today
                      Relative to Delivery Date
              Number of Days after today/delivery date - Enter the number of days after the relative day to establish planning. Then, establish What kind of Days.
                      Work Days (M-F) - Select to receive an order XX number of work days from today/delivery date.
                      Calendar Days - Select to plan an order XX number of calendar days from today.
              Specific Day of the Week - Use the drop-down menu to select a specific day of the week. Then, establish a Week Determination.
                      The Day at least XX days after today
                      Day of next week
                      Day of the week after next
                      On the XX Day of the Month



    10. Expand
      titlePlanning Length - Click on the ellipsis to establish planning length details. Then, click Ok.

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              Select how the length of the planning range should be calculated - Establish the length of planning ranges.
                      Week Day (M-F) Count for XX Number of days/weeks/months
                      Calendar Day Count for XX Number of days/weeks/months
                      Week Count for XX Number of days/weeks/months
                      Month Count for XX Number of days/weeks/months
                      Through Day of week
                      Through XX day of month


    11. Planning Meals - Use the drop-down menu to select one or more meal types to consider planning for ordering
    12. Show All Available Items - If you would like all available items to appear during ordering, place a checkmark in the box.
Note

When selecting All Available Items, all items will appear during ordering; however, the quantity to be ordered will remain as zero (0) if par levels fulfillment quantities, and planning are not a factor. Those items of zero quantity may be manually changed by following instructions in the Order process.


If a new ordering group and config have been created, make sure to assign the ordering config to the school who will be doing the ordering. Perform the following steps:

  1. From the Admin & Maintenance tab, select Sites and Categories. Then, select Mass Update  and choose Ordering Group Configs from the drop-down menu.
  2. Check off the ordering config next to the school it should be assigned to.
  3. Click Save Changes. 

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MITest
MITest
Manufactured Item Testing

Testing how the recipe will function during the manufacturing process is an integral part of the process because each item and recipe can be different.

Tip

Make sure to be in an up to date Test Database that has the manufactured item and recipe being tested in it.

Perform the following steps to manufacture an item.

  1. From the Home tab, select Manufacturing.Then, select Add New.
  2. In the Start Manufacturing wizard, click Next.
  3. For testing purposes, select Manufacture Items Manually. Then, click Next.
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  4. Search for the item you would like to manufacture. Click on the item, then select Next.
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  5. Enter the amount to manufacture, then click Next.

    Info

    Manufacturing a quantity of 1 will provide a good representation of whether or not the recipe is calculating correctly.
    Please note that If manufacturing a quantity of 1, Edison may round up to the nearest ounce.


  6. Click Finish.

    1. Look at the Quantity Pulled  column to see how much Edison suggests should be taken out of inventory to produce 1 manufactured unit.
    2. Quantity Manufactured - This number can be changed from this screen to see how much Edison would suggest being taken out of inventory if manufacturing a different amount.
      1. Change the Quantity Manufactured number.
      2. Select Recalculate Quantities.

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