From Production > Reports, the reports listed below are available to generate to inform production staff of the amount of food servings to produce for meal periods and snack times from your scheduled menus. Each report will generate based upon the base settings selected for production reports.
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Kitchen Production Sheet - used on a daily basis to inform the production staff of the amounts to be produced. It offers flexibility in determining what information is included, including "Temperature Tracking" columns to record food temperatures.
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Service and Delivery Production Sheet - designed for serving staff in your dining areas. The report is structured by dining areas, listing the items to be served in each dining area.
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Recipes at Scale Report - generates each recipe scaled to the ingredient amounts needed for the total servings (i.e., a recipe is scaled to match your production requirements).
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Diet Census Details Report - generates a count of each diet order (i.e., diet type/texture type combinations) that need to be produced, which is determined by the diet orders assigned to people, and any dining areas set up with a manual diet order census.
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Ingredient Preparation Sheet - generates a list of ingredients and their quantities that require pre-preparation on the day of service, such as cutting, dicing, etc.
- Ingredient Pull Sheet - generates the total amount to pull for ingredients with a pull value. A pull value is the number of days an ingredient is pulled from a freezer for thawing before being used in the recipe, or the days beforehand that an ingredient is first cooked before being served.