1. Training Day 2 Inventory, Orders and Production Control Recipe Manager © User Training September 2014 Recipe Manager Vydata Systems Training Presentation

2. Inventory Introduction review of Day 1 – Q&A/Recap Inventory Stock Level Targets: PAR, MIN, and MAX Reordering Stock: Purchase Orders Overview Mid-Day Workshop MenuWriter Intoduction The Master Menu Production Menus End-of-Day Workshop Day 2 Training Agenda

3. Yesterday we covered… Inventory Review Any questions before we move on? Introduction, System Info, and Logging into RM Enterprise System Overview and Finding Data Configuration – Entering or Adjusting Lists Inventory Introduction Inventory Purchases Inventory Conversions Recipes: Intro, Reporting and Labeling Production Scheduling Overview

4. Inventory “Target Levels”: Important System Stock Level Markers PAR Level – the “re-order” point (defines when stock is considered “low”) MIN Quantity – the minimum order quantity allowed from vendor MAX Quantity – the maximum order quantity allowed from vendor NOTE: The MIN Quantity and PAR can be adjusted based on order delivery time to ensure stock is filled to the required levels These define when and how much to re-order when stock is low!

5. PAR Level for this item is based on a PAR schedule MIN/MAX level for this item controls what is ordered to replenish stock Inventory Item Quantity Tab: where these targets are…

6. Set Schedule for each day, specific days, weekly, monthly, etc. Set Quantity (defining the LOW stock measure) Set Unit (which will define the unit of measure of how the item is tracked Inventory The PAR Level: Set a PAR Schedule as needed

7. Must enter Locations Why? Because we need to know exactly where the stock is physically counted or tracked within the site (for example: a freezer) Must enter Physical Units Why? Because we need to define what we’re tracking (for example: tracking by the case, package, or pound) Must post a zero count if you don’t physically count it Why? Because we need a period starting point (calculating a theoretical stock level for today requires a starting point for some point in the past) Inventory Important things to consider for all inventory items…

8. Inventory Re-Orders (Vendor PO’s) Reordering Low Stock… Find items with a low stock FLAG Right-click (or use ORDERS button) to place an order The MIN/MAX target levels will be evaluated for determining what is ordered

9. Inventory Re-Orders (Vendor PO’s) Low Stock Re-Order Options PROCESS: From low stock list, simply right-click and select ORDER STOCK.

10. REQUEST ORDER BACK-ORDER RECEIVED Initially, you may want a REQUEST (requisition) for an ORDER It will then be later APPROVED into a purchase ORDER Inventory Re-Orders (Vendor PO’s)

11. Purchase Orders / Requisitions Open the vendor Right-click and select Open/Edit Vendor Purchase Orders To re-open existing orders…

12. Purchase Orders / Requisitions Double-click to open the order or requisition The order we just placed is there…

13. Purchase Orders / Requisitions Click SCHEDULE The order will be placed in your Outlook Calendar and notify you when it is close to arrival! Order Scheduling (in MS Outlook)…

14. Once a PO is created, it can be received later to replenish stock levels Inventory Re-Orders (Vendor PO’s)

15. Workshop Configure an item for stock level tracking Make a change to force it to be flagged LOW using a PAR level with MIN/MAX adjustments Place a Vendor PO and receive it to replenish stock Suggestions for your Workshop…

16. 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

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

18. 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

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

20. 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

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

22. 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…

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

24. 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

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

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

27. 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

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

29. 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

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

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

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

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

34. 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…