Training Day 4MenuWriter: Production and Master Menus

RecipeManager©

Recipe Manager Training Presentation2/2011 Vydata Systems

apkUser TrainingDecember 12-15, 2011

Today’s Training Agenda

•Review of Day 3•MenuWriter (Application Specifics)•The Master Menu•Workshop•The Production Menu (Usage, Prep, Scheduling, Waste)•Workshop•Revisiting Purchase Orders•Production to Reorders (Tying Everything Together)•SITEmanager (Corporate Office Ordering)•The Week in Review•Workshop – Final Questions and Answers

Yesterday we covered…

Review of Day 3

Any questions before we move on?

•The Recipe•Recipe Scaling•Recipe Price / Costing•Recipe Nutrition•Recipe Pictures / Attachments•Recipe Reporting

Day 1 mentioned this application’s duel focus…

MenuWriter – the Application

Final Product Menu Recipe cost changes based on

Inventory price changes Analysis of those changes Full Training on Day 4

Production of Meal Plans Production Scheduling Waste Sheets Virtual movement of inventory

from ingredient to meal Building process for Purchase

Orders Full Training on day 4

The Master Menu Production Menus

NOTE: access this application by clicking the MENU button in RM

•Organize your Products Menu•Price updates reflect on Menu

MenuWriterThe Master Menu

• Products organized by categories• “Saleable” sub-recipe inventory only• Final production items – end products• Products that are highlighted have recent price/cost changes

MenuWriterThe Master Menu – Usage

• Design your “Master Menu” by adding sections and products within those sections with the ADD TO button

MenuWriterThe Master Menu – Setup

• The ANALYZE button shows you what changed in your products on the Master Menu – simply “Acknowledge” those changes

MenuWriterThe Master Menu – Tracking Price/Cost Changes

• A printed Master Menu is generally designed for customer viewing

MenuWriterThe Master Menu – Printing a “Menu”

Workshop

• Set up a Master Menu• Make design changes on your Master Menu• Add/remove items on your Master Menu• Make some price updates and analyze• Generate a printed Menu

Suggestions for your Workshop…

MenuWriterThe Production Menus

• Food production can be driven by sales orders, forecasting, or manual entry

• Products that must be prepared or “produced”• Based on “production runs” from a “production schedule” (menu)• Menus can be scheduled by period (date) or event• PRE-PREP Check can be used to analyze stock levels first• PREPARE will deduct raw materials and create final products

MenuWriterThe Production Menus – Usage

• Design your Production Menu the same way as the Master Menu

MenuWriterThe Production Menus – Setup

• Analyze each ingredient to see if we have stock to cover the menu

MenuWriterThe Production Menus – PRE-PREP Check

• Enter how much “actual prep” and “waste”, then run production• Recipes are all scaled and production causes raw inventory deduction

MenuWriterThe Production Menus – Preparing Food

• Schedule a recurring “date” production run or a single “event”• Scheduling is done in MS Outlook Calendar

MenuWriterThe Production Menus – Scheduling

• Waste sheets record product waste during the production process• Waste is calculated in different ways depending on “when” it happens

MenuWriterThe Production Menus – Waste

• Entering your production notes is important to track “the details”

MenuWriterThe Production Menus – Notes

• LOT versus Batch numbers• Redoing a production run• What happens behind-the-scenes• Reporting / analysis (following slide)

MenuWriterThe Production Menus – Final Details

• A printed production menu is for internal viewing

MenuWriterThe Production Menus – Reporting / Analysis

Workshop

• Set up a new Production Menu• Make design changes on your Production Menu• Add/remove items on your Production Menu• Schedule a catered event menu• Run the catered event menu production• Evaluate the inventory changes after production• Generate some production menu reports and analyze

Suggestions for your Workshop…

• NOTE: we can view stock affected and place purchase orders

Revisiting Purchase OrdersAfter Production – Do we need more stock?

• NOTE: the LOW STOCK flag from Inventory will display all low items

Revisiting Purchase OrdersAfter Production – Checking Stock Levels

• Production to Requisitions to orders to received goods to more stock!

Revisiting Purchase OrdersProduction – Reorders (Tying Everything Together)

• Consolidation of all DFACS data• Orders and inventory levels are seen at corporate office• Orders or requisitions are handled from corporate office• Orders are filled at corporate office and sent to DFACS for receiving• SITEmanager Desktop is real-time (data is immediate)• Remember – inventory FLAGS are viewed at corporate level

SITEmanagerThe Basics – a Tool for Management

Wrap Up – The Week in Review

Over view of this week…

Any final questions before we move on to Workshop?

• System Basics and Data “Lists”• Inventory Control• Recipe Writing/Tracking (costing, nutrition, etc.)• Production Control – Master Menu and Menu Writer• Purchase Orders• SITEmanager Desktop

Workshop

• Run an event menu production with low stock items• Evaluate the inventory changes after production• Place orders for ALL stock that is flagged “LOW”• Receive the order, then re-evaluate stock levels• SITEmanager: log into application, find your location

details, make changes, view pending orders, etc.

Suggestions for your EOW Workshop…