To gain a better understanding of how forecast methods can be used, below are some dining scenarios with the matching forecasting method to apply to the menu.
|
Scenario |
Forecasting Method to Use |
|
A memory care facility with residents who are unable to make their own selections, and as such are on the non-select service type. |
Do not forecast the menu. Forecasting is not needed for the non-select service type because production numbers are automatically based off the resident/patient census and the items that are automatically selected by the item-selection logic. |
|
A facility uses tableside service for all meals; however, residents are not offered choices unless an allergen forces the item-selection logic to preclude a choice 1 item and instead serve the choice 2 item. |
Census forecasting, as this allows you to utilize forecasting to offer choice 1 items first, and only offer a choice 2 item if needed as per the item-selection logic. |
|
A small facility using Culinary Pro/Culinary Prime for their cafeteria. There are no resident profiles in the account. The menu is a no-choice menu but does have multiple options. |
Total needed forecasting, which allows the facility to enter exact amounts needed for categories or items, regardless of the number of people. |
|
Facility has residents with the tableside select service and the menu is a choice menu. |
Percentages forecasting, which allows percentages to be applied to each choice. If needing the percentages forecasting to be different for meal periods, then use the Set Method by Meal option to apply the percentages forecasting. |