On the inventory transfer screen, I'd like to have a way to have the 'Order Raw Goods' checkbox checked by default. In our environment, I can't think of a reason we wouldn't that box checked and assume there will be times when people forget to che...

Can we add a delete all button on the alerts? It would make clearing them much easier.

Would be nice to have a way for eTrition to report on production recipes where the amount of leftovers exceeds a certain percentage of what was originally produced - for example, 100 cookies are produced and there are 75 left over - so leftovers a...

We have three kitchens at our high school. We disabled the visiting patron alert for two of the kitchens since all students are enrolled in the main kitchen. This has caused problems with students in lower grades being charged for meals when the c...

Everyone would benefit from this. If I need to run a handful of reports at a time, something I do on a regular basis, they get downloaded with random names. I have to open them and see which report it is to label it, or wait for a single report to...

To have the production record auto calculate the student serving entrees from the cells below. This would be in addition to compare against the number being pulled from the POS reports

We need to print letters for income form eligibility, not just free/reduced application eligibility, due to the other items our families may be eligible for and need documentation. The Eligibility tag does not reflect the new income form eligibili...

The highlighted section below can be confusing since we have a minimum payment set, making it impossible for parents to put an amount below the minimum. Is this something that can be modified/enhanced - even by just adding the words For Example: ?

When printing the application form report, it would be helpful to be able to sort this, as well as add an integer to only print every 4th application, or every 6th application, etc. This is especially useful when auditors only want to look at a ce...

It is required for us to enter temperature as a HACCP step.