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Tracking Sales And Left-over/Wastage With The Post-production Sheet

You can register information on sales and left-over/wastage into ingredients, recipes, servings, and meal types. Primarily you register this information in the Menus function. You can also register sales and left-over/wastage information in the Post-production Sheet function, which you can find both directly under the FOOD module, as well as in the Ingredients, Recipes, Servings, and Menus functions. When you open the Post-production Sheet function under the FOOD module, you can see all sales and left-over/wastage registered through the earlier mentioned functions. You can filter the information in versatile ways. This function is primarily meant for monitoring.

All entries will be registered either to your own kitchen or to another kitchen selected. Only the administrator is able to select other kitchens. The administrator can also move an entry to another kitchen, if needed.

 

Registering Sales And Left-over In The Menus Function

1. Open the menu, where you want to register sales or left-over information (FOOD - Menus)

2. Open the menu row, where you want to register sales or wastage information

3. Choose the Post-production Sheet tab

4. Register the quantities

  • You can register the prepared, sold or left-over quantities for ingredients, recipes and servings in weight or in portions.
  • For meal types you can register only the prepared or sold amount of portions.

 

NOTE! If you save the portion size in the Pre-production Sheet tab, and want to register the prepared weight or amount of portions after that in the Post-production Sheet tab, you need to save the menu before registering the prepared quantities. The system will be developed so that in the future there won't be a need to save the menu in between. 

 

  • You can copy the planned or the sold amount of portions from a meal type to the menu rows underneath it by choosing "Copy sales to menu rows". This functionality makes it easier and quicker to manage data, when you want to register the same amount of portions to the meal type and the menu rows related to it. 
  • In the Post-production Sheet of the menu rows you can easily copy the planned quantities into the 'Prepared' fields with the 'Copy planned values to prepared' button. You can register the quantities manually, as well.
  • You can register the sales and left-over values in any order. Once you have entered a value in one field, the system will calculate the values into the other fields automatically.

 

NOTE! If you want to enter the values in weight, you should monitor the values calculated by the system only in weight. The reason is, that the system calculates the Portions and Portion Size as rounded values. Similarly, if you want to monitor the exact amount of portions, you should enter the information in portions.

 

NOTE! The system will provide a notification in the i icon, if the amount of portions entered into a recipe, ingredient or serving differs from the quantity registered in the meal type.

 

  • In the Post-production Sheet of the menu rows you can easily empty all fields at once through the Reset Values button. This is useful, for example, when you have entered several values into the fields and want to start all over. 
  • If you ran out of food, you can tick the box 'Food ran out'. You can then register the time and give an estimate on how many portions you could have sold more.

5. You can move on to the next menu row with the Previous/Next buttons

6. Once you have registered all the information you can exit the window through the Close button

7. Remember to save the menu in the end

 

Registering Sales And Wastage Manually Into A Form

You can print a form for manual registration of sales and wastage information in the Post-production Sheet function and in the Menus function. The form will include the names of the menu items selected, as well as the date. In addition to these, there will be blank columns with the following titles: Prepared/portions, Prepared/weight, Sales/portions, Sales/weight, Wastage/portions, Wastage/weight, More info.

 

Printing The Post-production Form In The Menus Function

Select the menu items, which you want to include in the form, from the menu. For example, you can print all menu items of one day by selecting that day from the menu and then clicking the Post-production Form button. In a similar way, you can print information also by week, by meal type or by menu row. If you don't select any menu items, all menu rows on the menu will be included in the Post-production Form.

 

Printing The Post-production Form In the Post-production Sheet Function

Select the items which you want to include in the form using the date and type selections on the top. Then click the Post-production Form button. All items filtered in the window will be printed on the form.

 

Sales And Costs For Leftover/Wastage In The Calculations Report Related To The Menu

You can include the sales as well as the costs for the leftover/wastage, that have been registered in the menu, in the Calculations report of the menu by ticking the Wastage Costs in the Print - Calculations window. With this selection the report will include the cost, the percentage and the amount for wastage. The finance information includes the sales in value and in portions, as well as the margin in value and in percentage.