Compeat allows you to portion a bulk item into as many resulting items as you wish to define. Both the item to be portioned and the resulting portioned items need to be defined on the master and restaurant levels in order for a full accounting — reducing the bulk item, increasing the resulting items, and accounting for any waste generated in the process — to be registered.
An item is defined in the system as a portioned item if it is the result of a portioning defined on the Portion Types screen.
You can define a shelf-life for portioned items on the Master Inventory Items screen for that item. Additionally, you can define portioning schedules and stations on the Portioning tab of the item's Restaurant Inventory Items screen. With shelf-life, schedules, and stations defined, you can then use the Prep-to-Shelf Worksheet feature of Compeat to determine when portioned items should be replenished.
The following gives an overview of using the portioning features in Compeat:
Define the portion types you will be working with — the bulk items and all their resulting items — using the Inventory > Portioning > Portion Types screen (for a Commissary, this will be the Commissary Portion Types screen).
Define portioning staff and bulk items using the Portioning Employees and Portioning Brands screens.
Print worksheets to aid in the actual portioning, using the Inventory > Portioning > Portioning Worksheet screen, and portion the bulk items.
Enter and post the portioning figures, using the Inventory > Portioning > Portioning screen.
View a register to study portioning postings using the Inventory > Portioning > Portioning Register screen.
View a report to study yields using the Inventory > Portioning > Portioning Report screen.
This section includes the following topics:
Portion Types First define the portion types you will be working with — both the bulk pre-portioning items and the resulting portioned items.
Portioning Employees Maintain a list of portioners who can portion items.
Portioning Brands Maintain a list of bulk items that may be portioned.
Portioning Worksheet Next, print out a worksheet for the portioner to record what portions have been made.
Portioning Enter your portioning into the system on this screen. When saved, the Portioning screen displays yield and quality figures. Upon posting, Compeat automatically updates inventory counts for both the bulk item and the resulting items.
Portioning Register Review your postings using this report.
Portioned Items Report View yields from portioning events using this report.
Void Portioning Void a batch of portioned items in the case of an error.
Copy Portioned Items Stations Copy portioning station definitions to other entities.