Single Central Kitchen For All Sites

The Central Kitchen prepares the food but also stores and purchases the food for the entire district.

 

STEP 1:

Go to the Administration: Site Setup screen to set up your Kitchen.

  1. On the General/Shipping Address tab, enter the Central Kitchen information (or enter the name your district uses) in the appropriate fields.
  2. Select Kitchen from the Site Type dropdown list.
  3. Select Vendor Direct from Order Preference since the Central Kitchen will be the vendor the sites/schools.
  4. Click Save.

 

STEP 2:

  1. Highlight a site/school from the upper grid, and then
  2. Click the green plus sign to add Central Kitchen to the lower grid.
    1. This is giving the site the ability/rights to order from the Central Kitchen.
  3. Click Save.
  4. Repeat this for each site that has the Central Kitchen assigned to it for ordering.

 

STEP 3:

If the Central Kitchen prepares and stores the food (and in this scenario they do), add a vendor name that correlates with your Kitchen's name for items prepared in-house to Vendor Setup.

  1. Enter a Vendor ID in the correct field.
  2. Enter a Vendor Name. In this example, Meals Plus Food Services was entered into the Vendor Name field.
  3. Click Save to save the information.

 

STEP 4:

Set up your Inventory Items to be prepared in-house in Item Maintenance.

  1. Enter an Item Code and a Description.
    1. The Description should be something easily identifable as prepared in-house; this scenario uses the 'In-house' before the item description, so 'In-house Spaghetti'.
  2. Select an Acct. Category from the dropdown list.
  3. Click Save.

These are the *required* fields, you can enter more fields if you would like.

Next, go to the Bid Price Tab.

  1. Enter the Bid Price: $ in the field of the price the vendor (Central Kitchen) will charge for one Primary Unit of this item.
  2. Enter the dates this price is effective in the Begin/End Dates fields.
    1. The Begin Date for a Bid Period cannot be before the End Date of the previous period.
    2. Items can only be ordered for delivery on dates that have valid bid prices.
  3. Leave the Handling Fee field blank since it does not apply here.
  4. Select the standard packaging for the product as ordered from the vendor from the Primary Unit dropdown list. Examples: Case, Box, Carton.
  5. Enter the number of Secondary Units that are contained within one Primary Unit in the Qty Per Primary Unit text field.
  6. Select how the product is packaged within the Primary Unit from the Secondary Unit dropdown list. The Secondary Unit can be used when recording Usage, Adjustments and Physical counts. You can also order by Secondary Unit if the box is checked to allow it. Examples: #10 Can, Each, LB (pound).
    1. If Primary or Secondary Unit description is changed, it will update existing data automatically.
  7. Select a the vendor name you created for In-House items from the Vendor dropdown list. This is *required*.
  8. Enter the In-House Vendor’s ID code that is used for this item for regular Purchase Order in the Vendor Item text field. This will be printed on Purchase Orders.
    1. The Vendor Item code must be entered here to display on an exported Purchase Order; if it is entered on the PO and not here, the code will not export.
  9. Click Save.

BID ANALYSIS

This section is optional. It is used for calculating the Cost Per Serving in Bid Analysis.

MENU COSTING

This information is used only if you are also using Meals Plus Menus and Update Inventory is checked in Menus: Control File.

For more information on Bid Analysis and Menu Costing, click here.

 

 

STEP 5:

The final step is in Central Kitchen: Settings.

Find the Inventory Items that were Prepared In-House.

  1. Click the Prepared In-House checkbox next to the appropriate Inventory Items in the grid.
  2. Click Save.

Your district is set up and once you complete your Kitchen Fulfillment, you can start ordering from your Central Kitchen!