New - Selecting this option will clear the program of a previously loaded location and place the cursor in the Location Number field. Enter an unused location number to start the process of opening a new location.
Save - Save any changes made to a location and clear the selected location from the program.
Cancel - Cancel any changes made to a location and clear the selected location from the program.
Close Location - Selecting this option will cause this location to be closed permanently.
Production reports will not be generated for a closed location. If a location is to be reopened at a specific date, it is recommended that the location be closed in Calendar Program.
Closing a Location is a permanent closure. This should only be done if the entire cost center no longer exists. The location cannot be reopened through the program. Check with Aurora Information Systems prior to closing a location to discuss any ramifications.
It is recommended that all menus, recipes and inventory items be deleted from this location prior to closing the location. If there are outstanding transfers or items on invoices prior to closing this location, errors may occur during the production run.
Exit - Exit the program. If any changes were made, a prompt will appear asking to save changes before exiting the program.
Location Maintenance Header Fields
Location Number - Enter a 2 digit location or use the dropdown list to select a location number. The location information will be loaded into the program.
Location Name - A location name may be a maximum of 30 characters. Hint: Use consistent word case so that location names are the same throughout FoodPro.
Operation Type - There are five (5) potential operation types: Cash, Board, Commissary, Warehouse, or External.
Note: Changing a location type has an affect on the rest of the system. If a live location is changed from a warehouse or commissary to a cash or board location, Setup Forecasting must be run prior to the next production run. If a live location is changed from a Board or Cash to a commissary, then all service needs are deleted.
Forecast - The Forecast field allows a user to define whether or not a location will use the Forecast Module within FoodPro. Commissary locations do not have to make a selection for this field, by default the selection will be N/A since commissaries never directly schedule items for service.
History Weeks - Enter the number of weeks stored for patron count and invoice history. This can be a maximum of 156 weeks.
Location Meals - Define a Meal Name for each desired Meal Period.
Always Closed Meals - Select Open or Closed for each defined Meal Period. If a meal is noted as Closed, the system skips over this meal in forecasting and production. The user can temporarily open a Closed meal during the forecasting process.
Ending Inventory - Click here for a detailed explanation.
Show Beginning Inventory - Use this parameter selection to choose to display the location's Beginning Inventory on the printed inventory book, the inventory input program, both, or neither (Do Not Show).
Inventory Warning Percentage - Enter the inventory warning percentage from 0 to 100 as a whole number. This percentage indicates at what price change the user wants to receive a warning message. This is seen on the Inventory Analysis Report.
Use Sold - The Use Sold switch is a feature for clients that utilize the POS Interface. This setting of this switch affects how the sales of inventory items are reflected within FoodPro.
Each location utilizing the POS module has the option to decrement inventory based on the sell through. This feature is only used for resale-type items (bottles of water, candy bars, PC snacks). The Use Sold switch does not decrement inventory used in recipes.
By setting the switch to YES, FoodPro will display any deviations in usage on the Inventory Analysis in terms of what was directly sold. The Inventory Usage Report, Display Inventory Needs and Purchasing Status Report, and the on-hand amount in the Location Inventory file are therefore based on what was sold, rather than what was forecasted.
Standard on Records - Select from 3 options:
Update Recipes Production Count - Selecting Yes for this parameter will display an additional column in the Service Record Entry program to record the amount produced for each given recipe. Additional customizations to your FoodPro software may be required to utilize this feature.
Extra Lines - Adding a value to the Extra Lines field for a given department will force the printed service record to have extra blank lines generated at the bottom of the page.
Transfer Units - Select the unit that will appear on transfers shipped to this location. If Both is selected by the receiving location, a prompt will ask the sending location to specify which unit, purchase or inventory, to use for each line of all transfers shipped to this location.
Transfer Headers - This parameter determines whether the transfer's header information prints on each page of the transfer. [Yes or No]
Transfer Detail - This parameter determines whether printed Prepared Product Transfers will have a page break between departments. Select Yes to turn page breaks on.
Suppress Zero Transfers - This parameter determines whether the transfer will include or exclude items with a quantity of zero (0). [Select Yes or No]
Inventory Markups - Charge Markups on Inventory Items when sending them to other locations via transfers. [Yes or No]
Recipe Markups - Charge Markups on Recipes when sending them to other locations via transfers. [Yes or No]
Markups in Dollars - Markups will be calculated in dollar amounts when set to Yes. Otherwise, the Markups will be calculated in % [Select No]
Override Markups - This feature allows a sending location to define a location-specific markup override. In the grid, select a location, then define a specific override value.
Default Menu Categories - Default menu categories can be selected to review in the service needs program.
Items that are in categories that require production and precise purchasing, such as entrees, prepared salads, desserts and soups, may be designated as default categories.
Categories that are not selected as default categories, such as beverages, PC snacks, and cereals, will not be displayed when reviewing the default categories of forecasted service needs.
Cost Summary
Include Catered Events in Food Costs - When this parameter is set to Yes, Catered Events financial information will be included in the normal Food Cost (and Non-Food Cost) calculations on the Location Cost Summary. If the parameter is set to No, then Catered Events financial information will be summarized on it's own line on the Location Cost Summary and the values will be subtracted from the Food Cost, thereby generating an Adjusted Food Cost.
Production Reports
Purchase Requirements Sort by Storage Area/Sequence - Selecting Yes will force the printed Purchase Requirements to be sorted by Storage Area/Sequence
Preprep Sort by Items - Selecting Yes will force the Preprep Production Report to be sorted by Item then by Process Pointer
Print Ingredient Number - Selecting Yes will force the Inventory Number (or Recipe Number for a subassembly) to be printed on the Production Recipe for each ingredient.
Use Decimal Units by Department - Click the checkbox for any department that would like to see\utilize decimals on their printed Production Recipes.