Quick Start for School and Kitchen Managers
This article lists the tasks a school or kitchen manager handles in a typical week. Tasks are grouped by when they happen.
Each Week, Before Service
Open the weekly production view and review the menu for each day.
Enter a forecast for each recipe on each day's production record. Confirm the forecast when complete.
Use Shop Week or manual orders to order the items needed.
As Deliveries Arrive
Receive each order against the invoice. Adjust quantities and add substitutes if needed.
Confirm that the items have been added to your on-hand inventory.
Each Day, After Service
Open the production record for the day and enter offered, served, damaged, discarded, and leftover amounts.
Submit the production record. Leftover amounts return to the on-hand panel for future use.
Confirm that POS sessions have been ended for each meal served.
Throughout the Week
Update on-hand inventory in the Pantry as items are used or transferred between sites.
Address any inventory status flags that show insufficient quantities for upcoming production.