Click to view/hide picture.Compeat provides ways to accurately determine and maintain inventory for portioned foods. Portioned foods may be portioned in-house or received from a commissary (see Commissary Portion Types below). After setting up your portion types, when you actually portion items and enter the results in the Portioning screen, Compeat calculates the portioned cost per unit, reduces the inventory quantity of the bulk item being portioned, and increases the quantity on-hand of the resulting portioned items, adjusting their costs for any waste involved in the process.
The bulk item that will be portioned can be an inventory item or a prep item in your restaurant. When defining this item on the Master Inventory Items screen, it can be of any item class. Also, the same inventory item can be portioned by both commissary and non-commissary entities.
The resulting portioned items, however, cannot be prep items — each must be added to the restaurant inventory item list with a valid inventory unit of measure defined. For example, if you portion 12-ounce and 16-ounce tenderloin filets from whole tenderloin, you should have both the 12-ounce filet and the 16-ounce filet defined as both master inventory items and restaurant inventory items.
The only class requirement is that the resulting items can convert to the bulk item class. In the above example, the filets may have an item class of Count and the tenderloin may have an item class of Weight; the filets then need a conversion class of Weight defined on their Master Inventory Items screens.
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For new portion types, select the item to be portioned from the drop-down list of defined restaurant inventory items. (To find previously defined portion types, use the Find Records button in the toolbar.)
Min Yield, Max Yield Specify minimum and maximum expected yields. If you enter percentage amounts, any portioning that is done for this portion type will be required to have its yield fall within this range. This prevents anyone from entering amounts in the Portioning screen that result in a yield outside of the defined range.
Note: When minimum and maximum yields are specified, users will be prohibited from saving a record in the Portioning screen if the amounts entered result in a yield that is outside of the specified range. Only in rare cases is this feature useful. Leave the fields blank to allow amounts resulting in any yield.
Active Check to make the item active; uncheck to make it inactive. Because you cannot delete an item after it has been associated with other data, this offers an alternative. Inactive records are omitted from most lists in other parts of the application.
Compeat supports unlimited different portionings for an item. Specify values in the following columns for each resulting portion you wish to define:
Resulting Items The description of the resulting, portioned item. This item needs to be defined as a master inventory item.
Portioned Qty The quantity of the resulting item's unit of measure that constitutes a standard portion. For example, if the resulting item was half pound steak, the Portioned Qty and Portioned UOM could be 1 each, 8 weight oz., .5 lb., and so on.
Portioned UOM The unit of measure you use for this resulting, portioned item. The list of units of measure will include all units of the resulting item's item class, as well as all units of any conversion class defined for the resulting item.
In commissary entities, the Portion Types screen is renamed "Commissary Portion Types." Commissary portion types are not displayed in restaurant entities, and restaurant portion types are not displayed in commissary entities.
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The following fields are used for commissary portioned types in addition to those described above:
GL Acct Numbers For each of the three markup categories (Packaging, Labor, and Overhead), associate the markup type with a GL Account number in your Chart of Accounts.
Packaging Enter a dollar figure that represents the markup charged for packaging per portioned unit of measure.
Labor Enter a dollar figure that represents the markup charged for labor per portioned unit of measure.
Overhead Enter a dollar figure that represents the markup charged for overhead per portioned unit of measure.
