This topic explains how to configure the Total Needed Forecast Method, which involves entering the default amounts that will be applied to a menu with no extensions and no choices. For an overview of total needed forecasting and how it works, see Total Needed Forecasting (for Cafeteria Environments).
- Entering Default Amounts for Total Needed Forecast Method
- Applying Total Needed Forecasting to a Menu
- Tutorial Video - Configuring Total Needed Forecast Method (1:20)
Entering Default Amounts for Total Needed Forecast Method
To enter the default amounts for the Total Needed Forecast Method, complete the following steps:
- Select Production > Forecasting. The Forecasting screen appears.
- Click the Forecasting Settings button at the top right. The Production & Forecasting Settings screen appears. Note: Another means to access forecast settings is Tools & Setup > Manage Facility > Forecasting Settings tab.
- Click the Forecast Method button. The Forecast method section appears.
- From the Forecast Method field, select Total Needed. The following note appears informing you that total needed is to be applied to menus with no choice and no extensions.
- Click OK to discard the note. The Total Needed section appears on the main screen.
- You enter total needed amounts by entering a single serving number that applies across all meals or by entering serving numbers for each menu category. Refer to the appropriate section below.
Entering Single Serving Number
To enter a single serving number that applies across all meals:
- Select the Meal button
- In the Servings needed field , enter the serving number of what you to be applied across all menu categories.
- Click the Save button to apply your changes.
- See the Setting the Production Cut-Off Times article to set the production cut-off times. Production cut-off times must be applied to each meal period/snack time to automatically stop the forecasting auto-calculation and lock the forecasting in place, and thereby giving production staff enough time to prepare the meals.
Entering Serving Number for Each Menu Category
When forecasting by total needed by menu category, you enter a serving number for each menu category (e.g., 30 servings for appetizer, 50 servings for entrée, 40 servings for dessert, etc.).
- Select the Menu Categories button.
- In the Number of Servings field for each category, enter the serving numbers you anticipate will be served for each category.
- Click the Save button to apply your changes.
- See the Setting the Production Cut-Off Times article to set the production cut-off times. Production cut-off times must be applied to each meal period/snack time to automatically stop the forecasting auto-calculation and lock the forecasting in place, and thereby giving production staff enough time to prepare the meals.
Applying Total Needed Forecasting to a Menu
See the following article to apply the total needed forecasting method to a menu: Applying Forecasting to Menus.
What Happens on the Menu after Total Needed Forecasting is Applied?
After the total needed forecasting method is applied to a menu, the amounts are shown for each menu item on the Forecasting slide-out panel (screenshot below), which is available by clicking the Forecasting button when the menu is opened in the menu day view.
Adjusting Total Needed Amounts for a Menu Item
For a menu item, you can adjust its default total needed amount with a custom amount. For more information, see Adjusting Total Needed Forecasting Amounts for a Menu Item.
Note: If custom total needed amounts exist for menu items, and then the default amounts on the Total Needed Forecast method are changed (as per above steps), then those default amounts overwrite any custom amounts set for the menu items and the forecasting worksheet.