This document explains the basic “full prep site” functionality. When one campus prepares food for another campus and ships to that campus, this is considered a “prep site.” 


TABLE OF CONTENTS


Required Settings/Functions/Setup:

  • There is a shipping report function (permission) that is useful for the user roles that will work with prep sites.



  • Menu Items under Menu Planning that will be prepared at a prep site must be configured.
    1. Menu Planning>> Ingredients>> Menu Items>> Select the appropriate Menu Item>> Check the box that indicates this is a “prepared item”



  • It is helpful to configure the satellite sites (sometimes called “receiving sites”) to utilize a different school for Food Prep. This defaults the food prep site for future menus assigned after the configuration (you will see this part later).   
    1. System>> Sites and Users>> Sites>> Select Site>> Configuration tab>> select the food prep site (bottom of the screen).
    2. Make sure you click Save when you are done to successfully save your changes.

Note: When assigning menus, if the same menu line is used for both the prep site and the satellite, the prep site will only see one menu line in their planning process. However, if different menu lines are assigned, the prep site will see the line that is assigned to their school (so they can plan their own meal service) as well as the line assigned to the satellite school (so that they can plan to prepare the food for the satellite). 


Satellite Site:


Satellite Site: Plans production as normal. The only difference is that they must ensure that the Food Prep Site indicates the site that is prepping the food. If the sites were configured before assigning the menus, then this will default to the proper site on the Production Plan. 



Prep Site: Plans their production as normal. 

  1. Notice they will have extra tabs at the top, but that does not impact the planning activities they do for their site. 


  2. Once the satellite saves their plan as complete, they must consolidate their plans. This step allows them to adjust the number of servings being prepared for each site if needed (not required). Click “Save” to finalize the plan.

        a. Notice that there is a column for each site as well as a total. 

        b. Notice that prepared items are grouped together and that non-prepared items are in a spate group. Non-prepared items are the items that the prep site is only making for their meal service and will not be shipping (these items are not configured as “prepared” menu items). 


Note: The Distribution Worksheet is similar to the Technician’s Worksheet used at a typical site. 



3. Saving the Consolidated Plan enables the Preparation Site Distribution tab. This is where you indicate the day of service how many servings were actually used or shipped. There is a button that allows you to “Ship All” and auto fill all of the counts with the planned quantities. Click “Save” to record the distribution. This is your “Production Record” for the prepared items.




4. The prep site must also complete their actual meal service Production Record for the items they prepared and served in their cafeteria (just like normal). 




5. If you are utilizing Inventory and Production Withdraws, complete the process as normal.