The Prep-to-Shelf Worksheet is designed to help you estimate prep item production amounts.
First, use the Prep-to-Shelf Worksheet to print out a worksheet for recording prep item shelf-count amounts. Then, enter these counts on the Prep-to-Shelf Counts screen. Finally, return to this worksheet to see how prep-item production amounts have been reduced by the quantities on-hand.
Use this report to predict how much of each prep item you will need to produce on a given day. After entering a production date, Compeat will compute how much was needed on the same day of the week for the past four weeks, based on your sales mix data, and then give you an average of those days as well as an average for the shelf life from those days. This will tell you how much you need based on the shelf life and quantity on-hand.
Example
If you are preparing the report for a Monday, Compeat will report how much was sold of that prep item on each of the past four Mondays, and give you the average. If the shelf life was three days, Compeat will also report the average of how much was sold on each of the past four Monday
–
Wednesday date spans. If your average usage for that span for the past four weeks of a given prep item is five units, and you currently have two units on-hand, Compeat will suggest that you produce three units today.
The information generated from the Prep-to-Shelf Worksheet can subsequently be used to Produce Prep Items. See Prep Items Overview for more information.
The screen appears similar to the following:
You have the following options available:
Show Scheduled Items Only Check to show only items scheduled for production under Prep-to-Shelf Production Schedule (portioned items are scheduled under the Portioning tab of Restaurant Inventory Items screen).
Use Prep-to-Shelf Counts Uncheck to create a worksheet with blank spaces to enter quantities; check to show calculations using counted quantities.
Include Prep Items Check to include prep items in the worksheet.
Include Portioned Items Check to include portioned items in the worksheet.
Production Date Select the date that you plan to produce. This will determine the date that is used to check against for previous sales mix. If "Show Scheduled Items Only" above is checked, the report will only show items scheduled to be produced on the selected date.
Station/Location Select the station/location you wish to report on.
Generally, you would first run the report with "Use Prep-to-Shelf Counts" unchecked and a location selected. Then use the worksheet to take a physical count of that location. Next enter the counts in the Prep-to-Shelf Counts screen. Finally, rerun the Prep-to-Shelf Worksheet with "Use Prep-to-Shelf Counts" checked and a station selected so that you can distribute the worksheet to the appropriate station for production.
Round Production Values Select your rounding preference for production values. You can round to the nearest whole or half unit.
The resulting worksheet can be viewed or printed, and is suitable for writing down the counts. The prep item list is sorted by Location and then Position as specified in the Inventory Location Positions screen.
To be included in a worksheet, prep items must be marked as Active (Prep Items screen), must be scheduled (set under Prep Items, Schedule tab) to be produced on the production date (selected in the Prep-to-Shelf Worksheet, report options), must be marked as Produced (Prep Items, Inventory Info tab) unless "Allow non-produced prep items..." option is checked (in Other Definitions, Other tab), and must not be marked as "Supplied by Commissary" (Prep Items, Inventory Info tab).
The worksheet will include all prep items that are themselves ingredients of other prep items that are part of menu items.
The worksheet appears similar to the following:
After you have recorded the counts on the Prep-to-Shelf Counts screen, clicking the Counts screen's Print button brings back this Worksheet screen. This time, check the "Use Prep-to-Shelf Counts" box.
When you preview the worksheet this time, the Qty On Hand amounts are filled-in and subtracted from Avg Usage amounts to get the Inv Qty To Produce numbers (Production Qty and Units information will also appear for prep items with different production units than inventory units). This worksheet is suitable to print and give to the prep chef for the day's production. When you exit the worksheet screen and post the counts, the Inv Qty To Produce numbers are transferred to the Produce Prep Items screen.
The worksheet appears similar to the following:
