A brief exploration of the top 11 functions that
bring a gleam of light to the daily Food
Management System maintenance and support
- Set up a “Scratch” and Archive printer
- HOLD Files
- Client Reports
Overall this function will let you open files using formats that will
allow you straight archiving and/or data manipulation for more
in-depth reporting needs
This program has many faces and provides the user the ability to
create lists of products, recipes and other sources, enhancing the
overall reporting tools and data extrapolation.
The additional “Select Query Builder” helps in creating more
complex commands to narrow specific searches.
This function is available in Global Recipe and is easily customizable to
accommodate clients.
We currently have set:
Category = The type of recipes
Operation = The type of operation the recipe is written for
(however not necessarily restricted to)
Status = The developmental stage the recipe is at
On a weekly basis, we run TCL* commands generating recipe Development Reports for
the Dining Executive Chef and FoodPro Admin. This allows us to closely keep track of
approved recipes as well as New, NDB review and Pending VONs.
Reporting is emailed including with file format including the # of recipes pertaining in
each group.
This program is a great time saver and has many ways to select
specific criteria to apply changes of all types.
However, something to keep in mind is a glitch related to recipe
Unit (Version 2.6.0). When adding multiple recipes to a given menu
by hitting tab/return to move to the next field, to fill the recipe unit
the program will use by default the Unit of the previous recipe
entered….the mouse is your friend!
Since the release of this add on, UCSC Dining has developed a
coding process that allows us to use this resource to track products
that fall into the “Real Food Challenge” criteria.
http://www.realfoodchallenge.org/
We now have reports that allow us to look at purchasing history
through Top Purchases (VBP List Filters) as well as TCL commands
manually scheduled to run to track product status
Overall purchasing reports are usually needed on a quarterly and yearly basis.
We use additional TCL to take a quick weekly snapshot and review all products flagged
as new. This command lets us see a list of VONs by Vendor # that is used by the
Sustainable Office Internship Students to code as needed.
LIST FS.VENDOR.NUM WITH LIST1 = "4"LPTR
This additional add-on has been a great resource to properly provide
ease of access to a third party solution with FoodPro Menu data and
coordinate proper Menu Display signage including our internal nutritional
information, menu description and web codes (Epicure Digitals).
Additionally, this db has provided us with a quick way to access and sort
location’s scheduled menu details to ensure all proper information is up to
date and ready to view from a client perspective.
Just a couple of examples:
1.
2.
3.
Recipe “print as” name consistencies
Product Information review
Selling Price
No doubt the greatest and easiest solution for weekly
Production Runs and overall System upgrades….
Lock ‘em out!
Needless to say….Back up at least twice a week…
Before Production Run and before weekly Start Up
This FoodPro add on has streamlined the Dining Halls
labeling and increased overall consistency on what
content is delivered to our clients independently whether
through printed signs, Digital Displays or Web Site.
This program allows us to print through a web browser based tool. The scheduled menu
options on a pre-printed template paper source…..no more chef's hats and random clip
art please…..
- Replace Ingredients in Global Recipe makes ingredient changes in
recipes more efficient. Replace ingredients in ALL recipes, or a
subset of recipes built from a Master List.
- You can also use this program to update a single ingredient’s
properties in all recipes without touching each recipe. To do this use
the same item number in both the “Find what” field & the “Replace
with” field. Any adjustments to the NDB pointer, conversion, yield,
or process will be applied to all recipes.
This report has given us the ability to provide our
vendors (currently Prime vendor and Produce vendor)
with the forecasted overall departmental needs for the
upcoming 3 weeks.
Providing vendors with expected usage for the upcoming few weeks is certainly a useful
tool to ensure their ability to properly stock. However, a more indirect benefit can be
measured by:
1. Increased internal forecasting accuracy
2. Vendors overall VON review