retail menus - us foods

REFERENCE MANUAL

RETAIL MENUS

Table of Contents

Retail Implementation Guide ...................................................................................................................... 3

Quick Guides ................................................................................................................................................... 5

Create Serving Stations........................................................................................................................ 5

Create Menu Building Blocks.............................................................................................................. 6

Create Menu....................... ...............................................................................................................8

Enter Sell Price...................................................................................................................................11

Pre-Service Steps............................................................................................................................... 12

Post-Service Steps............................................................................................................................. 13

Retail Reports ............................................................................................................................................ 14

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Retail Menus Implementation Guide

Background: Follow these steps to get started with Retail Menus.

Step 1

Step 2

Step 3

Review Production Units

From the homepage, navigate to Data Setup and select Settings. Navigate to Production Settings, then click on Production Units. Note: You will see a Production Unit named after your facility already listed. Do not delete this. Do you have more than one Production Unit? Ie. More than one unit/kitchen that produces food? If Yes, go to Step 2 If No, go to Step 3Add Additional Production Units (Optional) Click Add. Enter in additional Production Unit name in Unit Name field. Do not fill out any other fields. Click Done. Continue adding until all Production Units are entered.

Review Service Units

From the homepage, navigate to Data Setup and select Settings. Navigate to Service Settings, then click on Service Units. Note: You will see a Service Unit named after your facility already listed. Do not delete this.

Step 4

Add Additional Service Units Click Add. Enter in additional Retail/Service Unit name in Unit Name field (ie. the unit serving the meal). Do not fill out any other fields. Example: Cafeteria, Bistro, Dining Room, etc. Under the Production Provider dropdown select the Production Unit – the unit that is producing the meals. Note: Unless you added additional production units, this will be your facility name.

Step 5 Review Service Unit Settings Ensure Operation Type is labeled ‘Retail’. Uncheck the ‘Show Counts by Diet?’ Checkbox. Click Done

Step 6

Create Serving Stations

Set up Serving Stations if you serve from various locations in your retail operation. Example: Food Court or Cafeteria Style Note: Reference the Create Serving Stations Quick Guide on Page 5 for step by step instructions on how to create serving stations.

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Retail Menus Implementation Guide

Background: Follow these steps to get started with Retail Menus.

Create Menu A Retail Menu consists of the menu items that change from day to day or meal to meal also known as ‘Specials’. Note: Reference the Create Menu Quick Guide on Page 8 for step by step instructions on how to create your retail menu.

Create Menu Building Blocks

A Menu Building Block (MBB) is an item or group of items that are served every day in your retail operation. Example: Beverages, Grab and Go, etc Note: Reference the Create Menu Building Blocks Quick Guide on Page 6 for step by step instructions on how to create and use your MBBs.

Step 8

Enter Sell Price for Menu Items Sell price must be entered to generate accurate analysis reports. Note: Reference the Enter Sell Price Quick Guide on Page 11 for step by step instructions on how to enter sell price for your menu items.

Step 7

Step 9

Complete Pre-Service Steps These steps must be completed prior to serving your meal. Use the Pre-Service Quick Guide for step by step instructions on forecasting your menu and running production reports. Note: Reference the Retail Menus Reports Quick Guide on Page 12 for explanation of Pre-Service Reports.

Step 10

Step 11

Complete Post-Service Steps These steps should be completed after your meal has been served. Use the Post-Service Quick Guide for step by step instructions on entering sold/leftover counts and running menu analysis reports. Note: Reference the Retail Menus Reports Quick Guide on Page 13 for explanation of Post-Service Reports.

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US Foods | BluePrint Menu Management System®

9399 W HIGGINS RD, ROSEMONT, IL 60018 P: 800.347.6368 / F: 480-629-6853US Foods | BluePrint Menu Management System®

9399 W HIGGINS RD, ROSEMONT, IL 60018 P: 800.347.6368 / F: 480-629-6853



Quick Guide | Create Serving Stations

Retail Menus – Create Serving Stations Background: Does your retail operation serve food from various locations? For example, a Cafeteria or Food Court. Follow these steps to create serving stations and then add menu items to appropriate serving station when creating your menu.

Steps:

1. Navigate to Data Setup and select Settings.

2. Under Service Settings, select Serving Stations.

3. Click Add.

4. Enter Serving Station Name in the Name fieldExample: Fiesta Station, Soup Station, Sandwich Station, etc.

5. Click Save and Done.

6. Repeat steps 3-5 to add all Serving Stations you need.

Note: When you begin to add menu items to your menu you will have a dropdown option to choose which Serving Station you would like each menu item to be served from. This is reviewed in the Create Menu Quick Guide.

Next Step → Create Menu Building Blocks

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Quick Guide | Create Menu Building Blocks

Retail Menus – Create Menu Building Blocks Background: A Menu Building Block (MBB) is an item or group of items that are served every day in your retail operation. When you create a MBB, you specify a service unit, a date range, and meals. The MBB will automatically appear on every menu you create in that date range for that specified service unit and meal. For Example: If the same beverages are offered at lunch and dinner, create a Beverage MBB for your lunch and dinner menu(s).

Steps:

1. Navigate to Retail Menus and select Manage Menu Building Blocks.

2. Click Add.

3. Enter title for the Menu Building Block in the Name field

4. Enter Start Date and End Date using the Calendar IconExample. If the items will be offered every day for 3 months. Enter the end date 3 months after thestart date.

5. Click Next.

6. Click the Service Unit dropdown and select a service unit from the list of choices

7. Optional: Click the Edit button next to ‘Exclusions?’ if you do not want this MBB to appear on menuson a specified date(s).

a. Click Add

b. Specify the date or range of dates using the calendar icons that you want the MBB to be excluded from menus

c. Use the checkbox and ‘Delete Checked’ button to delete date ranges

d. Click Done

8. Put a check box in each of the following checkboxes that applies:

a. Do Not Produce- a checkmark means the items in this MBB will not appear on ProductionReports

b. Exclude From Service Reports- a checkmark means the items in this MBB will not appear onService Reports (ie. items that are not for sale, sugar packets, for example)

c. Fixed Forecast- a checkmark means that this MBB’s portion counts are ‘fixed’. When the MBB isadded to a menu, the portion counts are not adjusted in proportion to the daily menu’scustomer count

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Quick Guide | Create Menu Building Blocks

d. Active- a checkmark means that this MBB is active, if unchecked, it will be inactive and can notbe added to any daily menu.

9. All MBBs will default to ‘Serve At: All Meals and All Days’. To adjust, Click the Edit button.

10. All MBBs will default to a Customer Count of 100. To adjust click the Change button.

11. Begin adding menu items to your MBB by clicking the Add button

12. Search for an item using the Name field. Indicate ‘Item type’ as Recipe. Click Go.

Note: It is important to add Recipes to your menu. Recipes are indicated by a stockpot icon

Note: Refer to the BluePrint Advanced Recipe Search Quick Guide for information on how to search for recipes.

13. If applicable, assign the menu item to a Serving Station using the Target Serving Station dropdown.

14. Click the check box next to the Recipe that you want to add, click Add Checked Items

15. Repeat steps 12-16 to add all items to the MBB

16. Click Done

17. Adjust portion sizes to each menu item as needed using the portion size dropdownNote: If you need a portion size added, reach out to your Menu Solutions Specialist

18. Enter Forecast Counts. If you do not foresee the customer count changing from day to day, enter a number in the All Days field, this will populate through to each individual day.

19. Click Save and Done.

Next Step → Create Menu

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Quick Guide | Create Menu

8 US Foods | BluePrint Menu Management System®


Retail Menus – Create Menu Background: A menu is created for every meal of every day. The menu consists of items that are not available every day or also known as ‘Specials’. You can create a menu from scratch or copy from previous menus. This guide will go over all the options to create a retail menu.

Week at a Glance Option Steps:

1. To create a menu from scratch - Navigate to Retail Menus and select Week at a Glance.

2. Choose Service Unit using the dropdown. Choose the Starting Date. Select 7-day week or 5-day weekmenu from the drop down. Click Go.

3. Begin adding menu items to your menu by clicking the Add Items button in the top right corner.

4. Search for an item using the Name field. Indicate ‘Item type’ as Recipe. Click Go.Note: It is important to add Recipes to your menu. Recipes are indicated by a stockpot iconNote: Refer to the BluePrint Advanced Recipe Search Quick Guide for information on how to searchfor recipes.

5. Select the Menu Dates that this menu item will be served on. Select the days so that they arehighlighted in blue.Note: Choose [Select All Days] to have this menu item served every day.

6. If applicable, assign the menu item to a Serving Station by clicking on the Serving Station so that it’shighlighted in blue.

7. Click the check box next to the Recipe that you want to add, click Add Checked Items.8. Repeat steps 4-7 to add all items to the menu.

Note: Click +Add Item below the specific day to add an item to that individual day.Note: Click directly on the menu item to drag and drop this item on a different day.

9. Click the pencil icon next to the menu item to Remove, Copy, Edit, or Delete that menu item.Note: Click on ‘Edit’ to change the Portion Size, Service Course, Selling Price.

10. Select from the Meal drop down to add menu items to your different meals (Lunch and Dinner). Reference steps 6-9.

11. Click on the Settings icon to: • Show Menu Building Blocks in this weekly view.• Group the weekly view By Serving Station or Service Course• Show Item Attributes – Portion Size, Traits, Sell Price, Cost in the weekly view.

12. Click on the arrow next to Week 1 to navigate to the next week.

Next Step Enter Sell Price for Menu Items

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New Menu Option Steps:

1. To create a menu from scratch - Navigate to Retail Menus and select New Menu.

2. Enter Description for menu. It is recommended to provide the date and the meal in the Descriptionfield.

3. Choose Service Unit and Meal using the dropdowns

4. Enter Forecast Customer Count – how many people you think you will serve during the meal period

5. Indicate Service Date using the Calendar Icon. Click Create.Note: Your menu status will default to ‘In Progress’ Do not change the status of your menu untilspecified in the Pre-Service Quick Guide.

6. Begin adding menu items to your menu by clicking the Add Items button.

7. Search for an item using the Name field. Indicate ‘Item type’ as Recipe. Click Go.Note: It is important to add Recipes to your menu. Recipes are indicated by a stockpot iconNote: Refer to the BluePrint Advanced Recipe Search Quick Guide for information on how tosearch for recipes.

8. If applicable, assign the menu item to a Serving Station using the Target Serving Station dropdown.

9. Click the check box next to the Recipe that you want to add, click Add Checked Items

10. Repeat steps 6-9 to add all items to the menu

11. If you need to adjust serving stations of any menu item, click the check box next to the item(s) thatneed to be moved and click Move Selected.

12. Adjust portion sizes to each menu item as needed using the portion size dropdownNote: If you need a portion size added, reach out to your Menu Solutions Specialist

*TIP: Click the tab to verify that the menu building blocks that you have created are listed based on the dates given to your menu and menu building block.





Copy Menu Option Steps:

1. To copy a menu - Navigate to Retail Menus and select Copy Menus.

2. Under Source- Select the Service Unit in which the menu you want to copy from.

Under Destination -Select the Service Unit that the menu will copy to. Click Next.

3. Select the Source Meal and the Destination Meal - Click Next

4. Select the date/date range that the menu(s) source then select the date/date range that you want that

menu(s) to copy to – Click Next

Note: The number of source dates must equal the number of target dates.

5. The menu(s) will come up in a list, if you are satisfied with the list of menus, Click Copy. If youwould

like to remove a menu so that it is not copied, click the Checkbox next to the menu and click Remove

Checked – then click Copy.

6. The system displays a summary list of the new menus that were successfully copied.

7. Click Done. You are now able to open the menu(s) that you just copied and adjust anynecessary

information. Navigate and click on the Pre-Production tab to begin editing.

Note: If you entered the Meal and Date in the Description field, it is suggested to edit/update this field

with accurate information.




Quick Guide | Enter Sell Price

Retail Menus – Enter Sell Price Background: Sell prices must be entered to generate accurate analysis reports. Running your Retail Menu Item List will give you a list of all items on your menu in order to enter in sell price for each item.

Steps:

1. Navigate to Retail Menus and select Retail Menu Item List.

2. Fill out search criteria for the menu(s) just created.

a. Highlight Serving Unit

b. Highlight Meal(s)

Note: Hold down Ctrl button on keyboard to select more than one unit/meals

c. Enter Start and End Date range of the menu(s) just created

d. Click Go.

3. Click the check box next to menu(s) just created, Click Next.

4. A list of all menu items will appear. Click directly on the first listed menu item.

5. Click on the Tab

6. Click on the Sub Tab

7. Enter desired sell price in the ‘Sell Price’ field for the portion size that you serve. If you serve multipleportion sizes, enter the sell price for each portion size.

8. Click Save.

9. Click the next arrow to proceed to the following menu item.

10. Continue through the remaining menu items. When complete, Click Done.

*HINT: To verify all sell prices were added, click on the ‘Item Name’ header. Under Column Name find ‘DefaultSell Price’, UNCHECK the ‘Hide Checked’ checkbox. Click Apply.

Next Steps → Pre-Service

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Quick Guide | Pre-Service Steps

Retail Menus – Pre-Service Steps Background: Once you have created a menu there are a few pre-production steps you must complete prior to service.

Steps:

1. Navigate Retail Menus. Click on Edit Menus.

2. Complete steps 2-4, Click Go.

3. Click the check box next to the menu, click Select Checked Items for Edit

4. Click Done

5. Once you are in your menu on the Pre-Production Tab, the Status should read “In Progress”.

6. Enter your forecast amount for each menu item in the Forecast Count column.Note: If you copied this menu, the forecast count will have copied over.

7. Once you have finalized your Forecast Count, you can run your Reports. Choose a report from theReports dropdown in the upper right corner to generate reports directly from the menu.Note: Refer to the Retail Reports Quick Guide for a detailed description of each report.

8. After you have generated all necessary reports, change the menu status to Forecasted by using thedropdown. You will notice that the menu and forecast counts are locked and no further modificationscan be made.

Next Steps → Post-Service

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Quick Guide | Post-Service

Retail Menus – Post-Service Background: Once you have served your menu there are a few post-production steps you should complete for accurate reporting.

Steps:

1. Navigate Retail Menus. Click on Edit Menus.

2. Complete steps 2-4, Click Go.

3. Click the check box next to the menu, click Select Checked Items for Edit

4. Click Done

5. The menu status should still read ‘Forecasted’. Click on the ‘Enter Sold Count’ tab or the ‘EnterLeftover Count’ tab depending on which data you gathered. Enter in the data in the appropriate field.

6. Change the menu Status of the menu to ‘Served’.Note: Once in Served status the menu is not editable.

7. Choose from the Reports dropdown to generate reports directly from the menu.Note: Refer to the Retail Reports Quick Guide for a detailed description of each report.

8. To generate Service Performance reports, navigate to Reports. Click on Service Reports. Click on Service Performance Reports.

9. It is recommended to choose Menu Sales Performance Report. Click Next.

10. Search for the menu by filling out fields. Click Go.Note: If a box is left blank, it is not used in restricting the search. For example, leave the date rangeblank if you want the search to cover all dates. Make sure at least one of the four boxes is filled out.

11. Indicate the criteria you want the report to analyze.

For Example: To see the Top 5 items based on Total Margin - choose the radio button next to Top,

enter 5 in the text box, and choose the radio button next to Total Margin. You may also select the Service Courses or Serving Stations you would like to include in the analysis. The report will default to including all. Click Next.

12. Based on your search, a list of menus will display. Click the checkbox next to the menu(s) you want tobe included in the report. Click Print Selected.Note: The report will only generate if the menu(s) is in Served status.

Next Steps → Run Reports

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REPORTS

RETAIL

Tess's Test Cafe

Weather/Comments: Lunch Estimated Count: 150

Actual Count:1/23/2018

FinalProd.Temp.

[ ] Item Name PortionSize

ForecastCount:

PreparedCount

PortionCost

Price SoldCount

LeftOverCount

No Serving Station

Entrees

EachPepperoni Naan Pizza(0055004)

0.000.0050[ ] -

Sandwiches

SandwichHamburger on a Bun(0035398)

0.000.0050[ ] -

US Foods|BluePrint MenuManagement System Service Worksheet

ReportDate:1/24/2018 11:12:04 AM Service Menus Training Site Page 1 of 1

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This report is a worksheet for refining the expected production needs for the menus you selected and for writing in actuals after the meals are served Starts a new page for each menu selected, page header lists the serving unit, meal, date, and estimated customer count. there are spaces to write in the actual customer count, as well as notes on the weather or other factors that may have affected meal attendance For each meal, the report is organized by serving station, within a serving station the menu items are grouped by course Each item is identified by name and portion size, and its portion cost and selling price are shown

Tess's Test Cafe

Sales Cost Margin Sales Cost Margin

Totals Per CustomerCost

(%)

Customer

Count

Lunch

0.00 0.00 0.00 100.00% 0.000.000.001501/23/2018Tue

0.00 0.00 0.00 100.00% 0.00 0.00 0.00Totals 150Lunch

0.00Weighted Average 0.00 0.00 100.00%

0.00 0.00 100.00% 0.00 0.00 0.00Totals 150Tess's Test Cafe


0.00

US Foods|BluePrint MenuManagement System Pre-Production Cost Summary


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Provides a forecast of the expected costs, sales, and profit margin in a certain time period based on the menus chosen The report starts a new page for each serving unit and each page lists the meals that will be served at that serving unit For each date, the report shows the meal's forecast customer count, total predicted sales, cost, and profit margin (sales-costs), and the cost as a percentage of sales Also shows the sales, cost, and margin per customer. Then shows the subtotals and weighted averages for each meal

1/23/2018For Use On:

QtyItem Name Purchase Unit

Tess's Test Cafe

BEEFPurchase Group:

Beef Ground 80/20 0.65 2/10 LB

CHEESEPurchase Group:

Cheese Mozzarella Pre Shred Whole Milk 0.48 4/5 LB

Cheese Parmesan Grated 0.02 2/5 LB

GROCERY, DRYPurchase Group:

Spice Pepper Black Ground 0.001 5 LB

MiscPurchase Group:

Bread Naan Trditional Tandoori Bkd Fzn 1.04 6/8/4.4 OZ

Bun Hamburger Fzn 0.54 70/2.8 OZ

Sauce Pizza Cnd 0.13 6/#10 CN

Spice Salt Iodized 0.001 25 LB

OILS & SHORTENINGPurchase Group:

Oil Olive Extra Virgin Bulk 0.005 4/3 LT

PROCESSED MEATPurchase Group:

Pepperoni Bulk 0.13 2/12.5 LB

US Foods|BluePrint MenuManagement System Order Requirements


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If you create this as a Pre-service report it will tell you which items will be needed each day to create those menus and how much of each item is needed If you create this as a Production report, the report tells you which items will be needed each day for that production unit to do its job and how much of each item is needed This report figures out which ingredients are needed to make each recipe that will be needed, and tells you how much of each ingredient to order, it combines all the needs for a day across serving units, across recipes, and across meals, it converts each quantity into the purchase unit appropriate for the particular ingredient item

Menu Planning Group: Entree Pasta/Pizza

Item NameDefaultPortion Service CoursePrice Production Unit Prep Area

AdvProd

Do NotPrint

Non-Active

EachPizza Naan Pepperoni [3] (0055004) Entrees Tess's Test Cafe Hot*

Menu Planning Group: Sandwiches

Item NameDefaultPortion Service CoursePrice Production Unit Prep Area

AdvProd

Do NotPrint

Non-Active

SandwichSandwich Hamburger [3] (scr) (0035398) Sandwiches Tess's Test Cafe Hot*

US Foods|BluePrint MenuManagement System Items Used on Menus - Default Attributes


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Similar to Consolidated Service Menu List Organized by Menu Planning Group, within MPG each item has its own row and is identified by name and key name The rest of the information is based on Item Maintenance information set up for the Item/Recipe Default portion size, service course, and prep area come from the General Info tab Sell price is set on the service tab Production unit and advanced production comes from Production tab, if there is Adv Prod set the column will show # of days advance If there is a Y in the Do Not Print column that recipe won't print Note: The phrase Default Attributes in the report title indicates that this report shows information recorded in Item Maintenance, you can change an item's attributes on an individual menu by entering "override" information

Tess's Test Cafe Report Period -1/23/2018 1/23/2018

Item Name Portion Size PriceCourse Menu Planning Group

Entrees

Entree Pasta/Pizza Each 0.00Pepperoni Naan Pizza

Sandwiches

Sandwiches Sandwich 0.00Hamburger on a Bun

US Foods|BluePrint MenuManagement System Consolidated Service Menu List


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Provides a consolidated list of all individual menu items that appear on the menus, each item is listed only once on the report without a portion count regardless of how many menus it appears on Organized by service course. Within service course items are grouped by menu planning group, within a menu planning group items appear in alphabetical order by item name Each item has its own row and is identified by name, portion size, and sell price

Tess's Test Cafe Tuesday 1/23/2018Lunch

Item Name Allergens KC

AL

K

CA

L

CH

O

Gra

m

PR

O

Gra

m

FA

T

Gra

m

SF

A

Gra

m

CH

OL

M

G

FIB

TG

G

ram

NA

M

G

Price

Pepperoni Naan Pizza, Each Milk, Wheat 819 69.24 37.07 43.59 20.560 106 3.6 18840.00

Ingredients: Fzn Trditional Tandoori Naan, Shredded Mozzarella Cheese, Cnd Pizza Sauce, Bulk Pepperoni, Grated Parmesan Cheese, Extra Virgin Olive Oil

Hamburger on a Bun, Sandwich Wheat 381 29.05 26.06 16.33 5.829 132 1.5 4550.00

Ingredients: 80/20 Ground Beef, Fzn Hamburger Bun, Salt, Ground Black Pepper

ReportDate:1/29/2018 4:05:07 PM Service Menus Training Site Page 1 of 1

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Each page of the Service Menu At a Glance Report displays the menu items for one day and one meal. This report is useful for posting so that customers can view the menu being served on that day (or on a future day) Display recipe and item descriptions - descriptive text that provides more details about the recipe or item, the text displayed is that which is entered in the description field on the service tab in item maintenance Show Nutrition Analysis - the report displays the first 8 nutrient elements of the selected Nutrition Goal in the Nutrition Goal drop down, you can change the sort order of the goal's nutrient elements under the Nutrition Goals setting in General Settings Show Prices - the selling price of the item as entered on the Portion Cost & Price subtab of the service tab within Item Maintenance Show Allergens - the allergen traits that are assigned to the item on the trait tab within item maintenance show ingredients - the list of ingredients contained within the recipe

Tess's Test Cafe

Total Sales Total CostCost Margin %Key Name Item Name Sales Unit Price Cost %UnitsSold

TotalMargin

By: Top Performers

By: TotalMargin

Date Range: 1/23/2018 1/23/2018-

MenuMix %

ContributeMargin %

SalesMix %

as % of Total

No Serving Station

0035398 Sandwich Hamburger [3] (scr) Sandwich 0.00 0.00 0.00 50 0.00 0.00 0.00 0.00 0.0050.00 0.00

0055004 Pizza Naan Pepperoni [3] Each 0.00 0.00 0.00 50 0.00 0.00 0.00 0.00 0.0050.00 0.00

100 0.00 0.00 0.00 0.00Top 10 Total:

100 0.00 0.00 0.00 0.00

100 0.00 0.00 0.00 0.00

100.00 0.00 0.00 0.00 0.00Top 10 as % of Total:

Top 10 Total:

Menu Total:

US Foods|BluePrint MenuManagement System Menu Sales Performance Report by Station


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This report is a variation of the Menu Sales Performance Report The only difference is that the Menu Sales Performance by Station evaluates and lists items by serving station For each serving station, it lists the items you asked for when you created the report

Tess's Test Cafe

Total Sales Total CostCost Margin %Key Name Item Name Sales Unit Price Cost %

UnitsSold

TotalMargin

By: Top Performers

By: TotalMargin

Date Range: 1/23/2018 1/23/2018-

MenuMix %

ContributeMargin %

SalesMix %

as % of Total

Entrees0055004 Pizza Naan Pepperoni [3] Each 0.00 0.00 0.00 50 0.00 0.00 0.00 0.00 0.0050.00 0.00

50 0.00 0.00 0.00 0.00Top 10 Total:

Sandwiches0035398 Sandwich Hamburger [3] (scr) Sandwich 0.00 0.00 0.00 50 0.00 0.00 0.00 0.00 0.0050.00 0.00

50 0.00 0.00 0.00 0.00Top 10 Total:

100 0.00 0.00 0.00 0.00

100 0.00 0.00 0.00 0.00

100.00 0.00 0.00 0.00 0.00Top 10 as % of Total:

Top 10 Total:

Menu Total:

US Foods|BluePrint MenuManagement System Menu Sales Performance Report by Course


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This report is a variation of the Menu Sales Performance Report The only difference is that the Menu Sales Performance Report by Course evaluates and lists items by service course Within each course, it lists the items you asked for when you created the report

Tess's Test Cafe

Total Sales Total CostCost Margin %Key Name Item Name Sales Unit Price Cost %

UnitsSold

TotalMargin

By: Top Performers

By: TotalMargin

Date Range: 1/23/2018 1/23/2018-

MenuMix %

ContributeMargin %

SalesMix %

as % of Total

0035398 Sandwich Hamburger [3] (scr) Sandwich 0.00 0.00 0.00 50 0.00 0.00 0.00 0.00 0.0050.00 0.00

0055004 Pizza Naan Pepperoni [3] Each 0.00 0.00 0.00 50 0.00 0.00 0.00 0.00 0.0050.00 0.00

100 0.00 0.00 0.00 0.00

100 0.00 0.00 0.00 0.00

100.00 0.00 0.00 0.00 0.00Top 10 as % of Total:

Top 10 Total:

Menu Total:

US Foods|BluePrint MenuManagement System Menu Sales Performance Report


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The report header summarizes your choices in creating the report: the performance criteria, the date range of menus the report covers, and the service unit The report lists the items that you asked to see, in the sequence you asked for. Example, if you asked for the bottom 10 items by Units Sold, it first lists the item with the fewest units sold, then the one with the next fewest, and so on The report identifies each item by its key name, item name, and sales unit (portion unit). It shows the following information about the item, based on the menus, courses, and station you selected: Price = sell price Cost Cost % = cost/price Units Sold - the sum of the item's portion counts on the selected menus Total Sales - the sum of the item's Total Sales figures on the selected menus Total Cost - the sum of the item's Total Cost figures on the selected menus Total Margin = total sales - total cost Margin% = total margin/total sales Menu Mix % = items units sold/menu total units sold sales mix % = items total sales/menu total sales contribute margin % = items total margin/menu total margin

Tess's Test Cafe

Weather/Comments: Lunch Estimated Count: 150

Actual Count:1/23/2018 150

FinalProd.Temp.

[ ] Item Name Portion Size ForecastCount

PreparedCount

PortionCost

Price Left OverCount

SoldCount

VarianceUsedCount

Entrees

EachPepperoni Naan Pizza 0.000.0050 050 0 50 50[ ] -

Sandwiches

SandwichHamburger on a Bun 0.000.0050 050 0 50 50[ ] -

US Foods|BluePrint MenuManagement System Post-Service Analysis


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This report provides a comparison of the forecast and actual customer counts and portion counts (sales) for the menus you select The reports starts a new page for each selected menu (meal). The page header lists the serving unit, meal, date, and estimated and actual customer counts. There is space to write in notes on the weather or other factors that might have affected meal attendance For each meal, the menu items are grouped by course, listed in the same order as on the menu Each row identifies one of the menu items by name and portion size, and shows its forecast portion count, its portion cost, and its selling price For each item, the report shows the actual number of portions prepared (Prepared Count), the number leftover at the end of the meal (Left Over Count), the number served (Used Count), and the number sold (Sold Count) The Variance column shows any differences between the Used Count and Sold Count entries (variance = used count - sold count) There is also space to write in each item's Final Production Temperature

Tess's Test Cafe

Sales Cost Sales Cost Margin

Totals Per Customer

(%)

Customer

Count

% of Total

Sales Cost

1/23/2018

No Serving Station 0.00 0.00 100.0% 0.000.000.00150 100.0% 100.0%Lunch

0.00 0.00 100.0% 0.00 0.00 0.00150 100.0% 100.0%

Totals 0.00 0.00 100.0% 0.00 0.00 0.00150 100.0% 100.0%

Totals 0.00 0.00 100.0% 0.000.000.00150 100.0% 100.0%Lunch

US Foods|BluePrint MenuManagement System Post-Production Cost Summary By Date By Station By Meal



E176026

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This report shows the same information as the Post Production Cost Summary by Date by Station with an extra level of detail: it shows data for each individual meal This report can show you the total sales and margin for breakfast on each day of the past week at each serving station

Tess's Test Cafe

Sales Cost Sales Cost Margin

Totals Per Customer

(%)

Customer

Count

% of Total

Sales Cost

1/23/2018

No Serving Station 0.00 0.00 100.0% 0.00 0.00 0.00150 100.0% 100.0%

Totals 0.00 0.00 100.0% 0.00 0.00 0.00150 100.0% 100.0%

US Foods|BluePrint MenuManagement System Post-Production Cost Summary By Date By Station



E176026

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This report shows the same type of information as the Post Production Cost Summary but it is organized differently. It summarizes the data for each date in the range you have selected. For each date, it provides a summary for each serving station. This report can show you the total sales and margin for each day of the past week at each serving station.

Tess's Test Cafe

Sales Cost Margin Sales Cost Margin

Totals Per CustomerCost

(%)

Customer

Count

Lunch

0.00 0.00 0.00 100.00% 0.000.000.001501/23/2018Tue

0.00 0.00 0.00 100.00% 0.00 0.00 0.00Totals 150Lunch




0.00

US Foods|BluePrint MenuManagement System Post-Production Cost Summary


E176026

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This report shows the costs, sales, and profit margin realized in a certain time period, based on the menus you choose. Example - it can show the average cost per customer for breakfast during the past week at a particular unit The report starts a new page for each serving unit, each page lists the meals served at that serving unit For each date, the report shows the meal's customer count, total sales, cost, and profit margin, and the cost as percentage of sales (margin=sales-costs) It also shows the sales, cost, and margin per customer. Then it shows the subtotals and weighted averages for each meal

Tess's Test Cafe

Lunch Customer Count:1/23/2018

Item Name PrepCostPrice Srvd

150Date: Meal:

Margin Sales Cost Margin Sales Cost Margin

Per Portion Quantity Cost

(%)

Per CustomerTotals

Entrees

Pepperoni Naan Pizza 0.00 0.00 50 500.00 0.00 0.00 0.00 0.00 0.00 0.00100.0%

0.00 0.00100.0% 0.000.00 0.000.00EntreesTotals For:

Sandwiches

Hamburger on a Bun 0.00 0.00 50 500.00 0.00 0.00 0.00 0.00 0.00 0.00100.0%

0.00 0.00100.0% 0.000.00 0.000.00SandwichesTotals For:

0.00 0.00 0.00 100.0% 0.00 0.00 0.00LunchTotals For:

1/23/2018Totals For: 0.00 0.00 0.00 100.0% 0.00 0.00 0.00150Customer Count:

0.00 0.00 0.00 100.0% 0.00 0.00 0.00Tess's Test CafeTotals For:150Customer Count:

US Foods|BluePrint MenuManagement System Post-Production Cost Detail


E176026

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This report shows the costs, sales, and profit margin for each item on each menu you choose The report starts a new page for each menu. Each page header lists the serving unit, date, meal, and customer count. For each individual item on the menu, the report shows the per-portion selling price, cost, and margin; the total sales receipts, cost, profit margin, and cost as a percentage of sales; and the sales, cost, and margin per customer. For each meal, the items are grouped and subtotaled by course.

Tess's Test Cafe 1/23/2018Report Period -1/23/2018

ForecastCount

ForecastMenu Cost

ForecastCPM

Ideal MenuCost

ActualCount

IdealCPM

ReportedMenu Cost

ReportedCPM

CountVar

Forecastvs. Ideal

CPM

Forecastvs. Ideal

Reportedvs.

Forecast

Reportedvs.

ForecastCPM

Lunch

1/23/2018 150Tue 0.00 0.000150 0.00 0.0000.00 0.0000 0.00 0.0000.00 0.000

150 0.00 0.000150 0.00 0.0000.00 0.0000 0.00 0.0000.00 0.000Lunch Totals

150 0.00 0.000150 0.00 0.0000.00 0.0000 0.00 0.0000.00 0.000Tess's TestCafe

Totals

150 0.00 0.000150 0.00 0.0000.00 0.0000 0.00 0.0000.00 0.000Report Totals

US Foods|BluePrint MenuManagement System Post-Production Cost Analysis


E176026

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Will display the forecast, ideal, and actual customer counts and costs of a service menu or range of service menus for selected Service Units Sorted by Service Unit with a different Service Unit on a different page, within a service unit the information is grouped by meal with a row for each date, the report starts a new page for each serving unit Forecast Count - The Forecast customer count is the forecasted customer count entered on an In-Progress service menu, for service units set up to Enter Customer Counts By Diet, the Forecast Customer count is generated by the Diet Census Tally and cannot be edited on the service menu Actual Count - The Actual customer count entered on a Forecasted service menu, for service units set up to Enter Customer Counts by Diet, the Actual Customer count is the sum of the customer counts entered for each diet Count Variance - The variance between the Actual Count and the Forecast Count (actual-forecast) Forecast Menu Cost - the service menu cost based on the forecast portion counts which are listed in the Forecast column on the service menu Ideal Menu Cost - the target cost for preparing the menu, for service unit set up to Enter Customer Counts by Diet, the Ideal Menu Cost is the Actual customer count for each diet multiplied by the cost per patient for that meal and diet from the cycle menu, for service menus that are not created from a Diet Census Forecast Tally, the Ideal Menu cost equals the Forecast Menu Cost Reported Menu Cost - the actual cost of the menu based on the prepared portions of the menu items Forecast CPM - Forecast Cents Per Meal is a the Forecast Menu Cost divided by the Forecast Count Ideal CPM - Ideal Cents per meal is the ideal menu cost divided by the sold count Reported CPM - actual cents per meal is the reported menu cost divided by the actual cost Reported vs forecast - the variance between the reported menu cost and the forecasted menu cost (RMC-FMC) Forecast vs ideal - the variance between the forecast cost and the ideal cost (FC-IC) reported vs forecast CPM - the variance between the reported CPM and the forecast CPM (reported CPM-forecast CPM) forecast vs ideal CPM - the variance between the forecast CPM and the ideal CPM (forecast CPM - ideal CPM)

Tess's Test Cafe

Notes:

Lunch

Estimated Count: 150 Actual Count:

1/23/2018

PreparedCount

ServedCount

LeftoverCount

Item Name Portion Size Utensil Recipe Yield FcstTemp/Time

Serving

Temp/Time

Serving

Temp/Time

Serving

Temp/Time

Arrival

Temp/Time

Departure

No Serving Station

Pizza Naan Pepperoni [3] (0055004) Each 1 50 Each 50 /////Sandwich Hamburger [3] (scr)(0035398)

Sandwich 50 Sandwich 50 /////

US Foods|BluePrint MenuManagement System Service Worksheet with Temperatures

Final Cooking Temperatures:

Poultry 165° F; Ground Meats 155° F;

Pork, Beef, Veal, and Lamb Steaks/Chops 145° F

Seafood (fish, shellfish, and crustaceans) 145° F

Reheat foods to 165° F for at least 15 seconds

Hot Holding 135° F or above

Cold Holding 41° F or below

* Immediately take and record corrective action if product falls into temperature danger zone (41° F - 135° F)

Signature:

Corrective Action:

Time:


E176026

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Shows the service staff what is to be served for each meal on the selected service dates, useful for a satellite serving unit that is receiving food from an off-site kitchen, provides a place to record prepared, leftover, and served portions and temperatures The report starts a new page for each service date and each service date has a separate page for each meal, the list of menu items are grouped by service station and then service course

retail menus - us foods

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