Return to flip book view

Manager Training GuideThis guide will take you through all aspects of entering datainto the Production Record.

TABLE OF CONTENTSCalendar View........................................................................................pg. 3Meals (Tab).............................................................................................pg. 4-5Bar Entrees.............................................................................................pg. 6-9Combination Entree.............................................................................pg. 10-13Discrepancy Column............................................................................pg. 14-17Condiments (Tab).................................................................................pg. 18-22Non-meal A La Carte...........................................................................pg. 23-24Summary (Tab)......................................................................................pg. 25Saving & Locking..................................................................................pg. 26-27Icons.........................................................................................................pg. 28Validations.............................................................................................pg. 29Blank Production Records.................................................................pg. 30-31Manager Training Guide

When you first log into MenuLogic K12, you will see the Production Record Calendar View. Here youcan see every Production Record for the site(s) that you manage.Calendar View3PRO TIP:Notice that there is a single record of both Breakfast andLunch for each day of published menus.

The Meals Tab is usually the first area to be completed because it contains the most information.Meals (Tab)PRO TIP:This probably looks familiar because the USDArequires standardized collection of data.3479 1348 2542 461001061001001061063472525

Page 2 (optional)Some districts will have an optional Page 2 enabled. This contains extra Production Record fieldsthat your District Administrator has selected.

A Bar Entree is a type of entree that is made upof other items or ingredients that vary inquantity when they are served.Salad Bar or Taco Bar are good examples of aBar Entree, as students can choose their proteinand toppings.Bar Entrees

Entering Bar EntreeDetailsBar Entree details must be entered in two tabs on the Production Record. In the Bar Entrees tab, youwill enter the details of the individual items, based on how much was prepared and how much wasleftover.482596104941069494106106

Entering Bar Entree Datainto the Bar Entrees TabIn the Bar Entrees tab, you will enter the details of the individual items, based on how much wasprepared and how much was leftover.

Entering Bar EntreeData into the Meals TabPRO TIP:Don't forget to hit the Save button at the bottom ofthe page.Use your POS Report to enter the numbers of Student Meals, Adult Meals, and A La Carte mealssold. When you have entered your data into both the Bar Entrees tab and the Meals tab, Bar Entreesare complete.94106

A Combination Entree is an entree that containstwo items that are paired together when plannedon the menu, but have variation in how they areserved.This can be useful for entrees where studentsare allowed to decline one or both of the items,or if the items are sold a la carte eitherindividually, as the combination, or both.Combination Entree

The way that you enter Combination Entrees willdepend upon the rules that your school followsfor Offer Vs Serve and splitting entrees andmeals A La Carte.MenuLogic K12 provides a way to record allpossible scenarios. Let's figure out the right onefor your situation.Combination Entree

Combination Entree:ServePRO TIP:The data you need comes from a combination of:The POS ReportStaff counts of start and end quantitiesIn this example, students are required to take both items as their meal, but may alsochoose one or both items A La Carte.106941061069494 When both combination items must be SERVED, these numbers must match.

Combination Entree:OfferPRO TIP:Your school may not collect data for, or fill out every field.If you have any questions, please contact your DistrictAdministrator, or email our Support Team.In these examples, students may decline either item in their meal, and may alsoselect one or both items A La Carte.This example also shows how Discrepancy affects data input.106941061069494

Discrepancy = Items Prepared - Items Served - Items Wasted/Served AgainDiscrepancy Column(Optional)14PRO TIP:Discrepancy does not need to be zero! It'simportant to be as accurate as you can.

Here's a short 1.5 minute video example of how you will fill out a typical Production Record,showing how the Discrepancy (+/-) field is calculated.Video: Discrepancy FieldEnabled

Here's a short 1 minute video example of how you will fill out a typical Production Record whenthe Discrepancy feild is disabled.Video: Discrepancy FieldDisabled16

MenuLogic K12 can help you to keep track of condiment usage on the Condiments tab. Thisguide will explain how to manually add a condiment to the Production Record, and show twoexamples of how to record condiment data.Condiments (Tab)

Condiments that are used daily should be added at the Menu Cycle level by your Menu Planner. But, youcan also add condiments directly to the production record if needed for day-of changes.Manually Add aCondiment

If the FULL VIEW has been configured by your District Administrator, entering Condiments is verysimilar to entering Meals. You can enter as much information as you have available.At a minimum, if you only know the count of how many of the condiment went out today, you cansimply enter this as the Starting information, and this will automatically update the Served withMeal to match.Starting Number at beginning of service Added Number added during service Save Number left-over at end of service. Sold A La Carte Number sold A La Carte Waste Number that had to bediscarded.MenuLogic K12 will use these numbers to automatically calculate the number that was served withthe meal.Condiments- Full View

If the SIMPLIFIED VIEW has been configured by your District Administrator, entering Condiments isvery similar to entering Meals. You can enter as much information as you have available.Condiments- SimplifiedViewPRO TIP:We strongly encourage you to connect with your DistrictAdministrator or Directorto discuss how accurate this information should be.

Condiment Examples

Depending on your school district settings, you may see the A La Carte tab.If the FULL VIEW has been confgured by your District Administrator, entering A La Carte is verysimilar to entering Meals. You can enter as much information as you have available.Look at your POS Report and enter the number of an item sold into the Starting column. The Sold ALa Carte column will update automatically.Non-meal A La Carte- Full View

If the SIMPLIFIED VIEW has been configured by your District Administrator, you only need toenter the numbers served along with any waste counts (if known).Look at your POS Report and enter the number of an item sold into the Served column.Non-meal A La Carte- Simplified View

The Summary tab is the last tab to complete prior to locking (finalizing) a Production Record.Summary (Tab)

Any time you update a Production Record, you should Save it. This option is available at thebottom of any of the data entry tabs within the Production Record.SavingPRO TIP: Clicking Save will save any changes that you havemade on all tabs on the Production Record.

When you have completed all the tabs on the Production Record and no longer need to makeupdates, it is ready to be Locked. Click on the "Save and Lock" button at the bottom of any of the tabs.LockingOnce you lock a Production Record, you will not be able tomake any more changes to it unless you ask your DistrictAdministrator to unlock it for you.PRO TIP:

When a Production Record is locked, its icon on the Calendar View changes from a green open lock to ared closed lock. A half opened yellow lock appears if the record was opened but not yet locked. Icons

You may encounter alerts, particularly when locking a Production Record. The alert is letting you know thatthere is a potential accuracy error somewhere on the record. Take a moment to verify all of the numbers onyour Production Record.Validation AlertsPRO TIP:Common alerts are related to either Revenue or Food Cost. You will see one ofthese alerts when:Actual POS Revenue (entered in the Summary Tab) is more than 30%different from the total calculated revenue (generated by MenuLogic).Food Cost as a % of Revenue is < 15% or > 60%.If you cannot find the source of the problem, connect with your DistrictAdministrator, or contact our Customer Support Team at support@menulogic-k12.comPRO TIP:

Blank Production Records are always available. Simply click on the Blank icon from the Calendar View. Thiswill generate a PDF of the blank record which you can print and use throughout the day.Blank ProductionRecords

Print Blank ProductionRecordsPlanned numbers entered earlier in the day will display on the Blank Production Record.Planned numbers are used to populate the data in the Meal Components Planned for Students CUSTOM COLUMNS (if configured)

Pre-Production Notes (entered via the Production Record > Notes tab) will be displayed on the last page.Print Blank ProductionRecordsEnter your planned amounts at the beginning of the day then print the BlankProduction Record for your kitchen staff to use/fill out throughout the day.PRO TIP: