Site Manager - Production

From the Home tab, select Production.

Search

Choose a serving date and meal in the Search ribbon.

• Serving Date - The Serving Date defaults to the current open day. Use the calendar tool to select a different serving date.
• Meal Type - Use the drop-down menu to select the correct meal type.
  

Review Meal Planning Numbers

1. Select Meal Planning from the ribbon.
   

2. Make any necessary adjustments to meal planning numbers if necessary. Then, click Ok.

   For additional options, refer to Site Manager - Meal Planning.

   Meal counts highlighted in red indicate meal mapping has not occurred for the Menu Count Type.

   

Print Before Production Reports

Select Print. Then, select a report from the list.

Produce Recipes

1. In the Production tab, select a recipe from the list and click Produce.

   It is important to use Before Production reports to record inventory used during the production process.

   

2. Begin the production process by following the wizard and click Next.

   The name of the recipe being produced is located at the top of the window throughout the production wizard.

   If you do not want to use the production wizard, you can click Skip in the lower left-hand side of the window.

   Select to Skip just this time or to Skip always, never show this wizard again. Then, click Ok.

   Clicking skip will then bring up the Production Record. Skip Steps 2 - 6 and refer to instructions on How to Complete the Production Record Details.
   

   
   

3. Serving counts must be entered prior to running the final Production Report. Enter the Prepared, Served, Served Extras, and Remaining counts for each menu count type. 

   Prepared Counts Default

   Prepared counts are prefilled with the planned counts; however, Site Settings may be adjusted to default as zero (0).

   The Served and Remaining amounts automatically adjust as counts are entered.

   

4. For each item in the recipe, enter the quantity pulled from inventory (if it differs from the any of the above reports) and the quantity placed back in inventory (if applicable). Then, click Next.

   The item and item information cannot be changed.

   Fluid milk should be returned to inventory.

   If the recipe is a variety recipe (e.g. cereal with five choices of cereal types), each item for the recipe will be included in a separate window.

   
   

5. Establish leftover criteria and notes. Then, click Next.
   
   1. Enter Leftover Notes.
   2. Enter the quantity returned to inventory (if any). 
   3.  If you plan on using leftovers for a future date, click the ellipsis icon.

      Enter a start and end Serving Date and use the drop-down menu to select the Meal.

      Locate and choose a future date in which the menu item will be served.

      If you would like to serve the leftovers on a date that does not contain the menu item, click Add New.

      Next, use the same search criteria as above to list all future planned dates and menus.

      Locate and choose a future date in which the menu item will be served. Then, click Ok.

      After you have established a future date for leftovers, click Ok.

      

      
      
      
6. Enter Temperature Log details. Then, click Next.
   
   1. Time - Enter the time the temperature was checked.
   2. Temperature - Enter the temperature.
   3. Name of Person - Enter the name of the person who checked the temperature at the entered time.
   4. Notes - Enter any notes.
      
7. Click Finish to create the new production record for the selected recipe and view and make necessary corrections.
   
   

Bulk Production

For instructions on how to use the Bulk Editor, please review this Bulk Production Knowledge Article.

Complete Additional Production Record Details

Production Record

In the Production Record section, change the production record date if it is incorrect and enter the total number of labor hours if required in your District.

Edit Serving Records Produced

In the Serving Records Produced section, enter quantities in the Prepared, Served, Served Extras, and Remaining columns.

Edit Inventory Issued for Production 

In the Inventory Issued for Production section, enter quantities in the Quantity Used, Returned to Inventory, and Actual Quantity Used columns. These entries allow the system and you to keep better track of inventory for reporting purposes.

Edit Leftovers Received from Production

1. 1. In the Leftovers Received from Production section, enter quantities in the Quantity Leftover column.
      
   2. Next, click the ellipsis icon in the Planned Use column.
   3. In the Pick Planned Serving window, select a Serving Date range by using the calendar tool. Select a future date to serve leftovers. Then, click Ok. 

You may also choose the Add New button to select any serving date not listed.

Additional Production Record Options

Temperature Log

1. 1. Click the Temperature Log button.
   2. Complete log records by entering the times, temperatures, names of the person testing temperature, and any notes. Then, click Close.
      

Comments

1. 1. Click the Comment button.
   2. Click the Add Comment button.
      
   3. Production Comment - Use the drop-down menu to select a pre-defined comment. You may also select free-text or enter free-text after you have selected a pre-defined comment. Then, click Ok.
      
   4. Click Close once you have entered all comments.

After you have completed all the necessary parts in the Edit Production Record tab, click Ok. 

Repeat the process for each recipe. As recipe production records are completed and saved, a check mark will appear in the Produced column.

Enter Meal Counts

You must enter meal counts prior to printing the Production Report.

1. From the Production tab, select Meal Counts.
   
   
2. Complete Meal Count information using information from Newton or your Point-of-Sale system. Then, click Ok.
   
   1. Click the plus sign to expand each menu and enter served counts for each Menu Count Type.

   2. Enter total dollar amount for Extra Sales.

      Meal counts and dollar amounts for extra sales can be found by running the Meal Summary and Daily Recap reports in Newton.

      

Print Production Report

Once all production records have been completed, you must print the production report. 

You may choose to print or export the report. After you have finished printing or exporting, click Close Print Preview.

1. From the Production tab, select Print. Then, choose Production Report.
   
   
   

2. Establish Production Report options.
   

           Saved by Site - Use the magnifier icon to select a site if you are printing production reports for a site other than the default.
           Served in Date Range - Use the calendar tools to select a From and to date range (if applicable).
           Meal - Select one or more meal types.
           Options - Select one or more options to include in the report.
           Run for each site in the site filter - The report will be run separately for each site while grouping the entire District into one printable file.

   
   The Production Report shows the Menu, Site, Meal Type, Serve Date, Serving Size Groups, Meals Planned/Served, and meal components. Each recipe is included in the report which is broken down by items issued to prepare the recipe, unit description, and the quantity used to produce each recipe. Remaining leftovers that have been designated for a future serving date are also noted. 
   The production report reflects meal contribution components for fruit, vegetables, meat/meat alternates, grains, and milk.

   The legend for food contributions is located on the last page of the report.

   DG	Dark-Green Vegetables		BPJ	Beans/Peas Vegetables (Juice)
   RO	Red-Orange Vegetables		STJ	Starchy Vegetables (Juice)
   BP	Beans/Peas Vegetables		OTJ	Other Vegetables (Juice)
   ST	Starchy Vegetables		J	Fruit Juice
   OT	Other Vegetables		WG	Whole Grains
   DGJ	Dark-Green Vegetables (Juice)		NW	Not-Whole Grains
   ROJ	Red-Orange Vegetables (Juice)