eTrition Ideas Portal
I know it would need to have some sophisticated system logic, but could the developers figure out a way to split the disposition of leftovers between "Return to Inventory" and "Discard"? It is not uncommon for kitchens to have both at the end of the meal service.
For example, say they cooked 200 servings of lasagna which is in pans that serve 25. At the end of service they have 2 full pans left (50 servings) and a partial pan with 3 servings in it which they plan to discard since it wouldn't reheat to the best quality. So in the production record they would put they prepared 200 servings, and served 147 students and that leaves 53 servings leftover. 50 servings need to be returned to inventory and 3 servings are waste and need to be deducted from inventory. Currently we need to do the math and show we only prepared 150 servings and then can do the 3 servings as discard but that is not accurate. Splitting the disposition of leftovers would be helpful please.
I've been learning more about this when getting ready to put this in production. I think the solution is as simple as adding a 'Calculate as Serving' checkbox next to waste (see attached file). The effect of that checkbox on all other lines is to remove the quantity from 'Left Over' which is what the original poster wants. I would like that as well.
This is a new system for us so I try to keep in mind there are ways to do things other than what we're used to. However, I do agree this could be improved. In our soon-to-be-old system, there is a +/- column that indicates any quantity that's not allocated in the other columns. So, if there were 200 portions made and 147 student meals, the +/- would be 53 servings. We then put in the number of servings going to waste and the number to be reused. So, in this case, we trashed 3 and planned to return 50 to inventory. This would cause the +/- to equal zero. In simple environments, the +/- is usually zero. In more complex environments serving 1000+ students, it may have a value which indicates over/under portioning, theft, miscounting, etc. So, the +/- indicator provides value in multiple ways. In the context of what's already present, it seems like causing the waste quantity to be deducted from the leftover quantity would solve the original poster's issue as they could configure the system to automatically put the leftover quantity (which would no longer include the waste) into inventory.
Hi - I think we probably could figure out a way to 'split' the leftovers.
We possible could add a button to 'spilt' and extend the line so you would have another 'set of options'
The other option is to add a feature to enter leftovers AND waste and then we could auto split them.
It really would not be that complex to save 2 different adjustments - its mainly how to present it in a way that is easy for the user.
If you have any ideas would love to hear from you!