1. Training Day 4 MenuWriter: Production and Master Menus Recipe Manager © Recipe Manager Training Presentation 2/2011 Vydata Systems apk User Training December 12-15, 2011

2. 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

3. 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

4. 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 MenuProduction Menus NOTE: access this application by clicking the MENU button in RM

5. Organize your Products Menu Price updates reflect on Menu MenuWriter The Master Menu

6. Products organized by categories “Saleable” sub-recipe inventory only Final production items – end products Products that are highlighted have recent price/cost changes MenuWriter The Master Menu – Usage

7. Design your “Master Menu” by adding sections and products within those sections with the ADD TO button MenuWriter The Master Menu – Setup

8. The ANALYZE button shows you what changed in your products on the Master Menu – simply “Acknowledge” those changes MenuWriter The Master Menu – Tracking Price/Cost Changes

9. A printed Master Menu is generally designed for customer viewing MenuWriter The Master Menu – Printing a “Menu”

10. 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…

11. MenuWriter The Production Menus Food production can be driven by sales orders, forecasting, or manual entry

12. 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 MenuWriter The Production Menus – Usage

13. Design your Production Menu the same way as the Master Menu MenuWriter The Production Menus – Setup

14. Analyze each ingredient to see if we have stock to cover the menu MenuWriter The Production Menus – PRE-PREP Check

15. Enter how much “actual prep” and “waste”, then run production Recipes are all scaled and production causes raw inventory deduction MenuWriter The Production Menus – Preparing Food

16. Schedule a recurring “date” production run or a single “event” Scheduling is done in MS Outlook Calendar MenuWriter The Production Menus – Scheduling

17. Waste sheets record product waste during the production process Waste is calculated in different ways depending on “when” it happens MenuWriter The Production Menus – Waste

18. Entering your production notes is important to track “the details” MenuWriter The Production Menus – Notes

19. LOT versus Batch numbers Redoing a production run What happens behind-the-scenes Reporting / analysis (following slide) MenuWriter The Production Menus – Final Details

20. A printed production menu is for internal viewing MenuWriter The Production Menus – Reporting / Analysis

21. 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…

22. NOTE: we can view stock affected and place purchase orders Revisiting Purchase Orders After Production – Do we need more stock?

23. NOTE: the LOW STOCK flag from Inventory will display all low items Revisiting Purchase Orders After Production – Checking Stock Levels

24. Production to Requisitions to orders to received goods to more stock! Revisiting Purchase Orders Production – Reorders (Tying Everything Together)

25. 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 SITEmanager The Basics – a Tool for Management

26. 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

27. 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…