Mary’s Top 10 (and a little more)

1. Mary’s Top 10 (and a little more) FoodPro Users’ Conference 2014

2. 10. Save a few trees • Set up a “SCRATCH” or Archive printer • HOLD FILES • For “Client Reports”, set the Nova PDF, Send to One note, Microsoft Document Writer as the default printer to save it as a file.

3. 9. You don’t have to stand in front of a group anymore……. • Webex, Adobe Connectetc.. Allows you to record and save to a file recordings. These recordings are sent to users for viewing at their leisure. • Have written documents on a shared drive for all users to view (this also saves trees as well) • Utilize your staff: I have FP Liaisons in Production and Accounting.

4. 8. An ounce of Prevention…….. • Input invoices that are from vendors who do not have a good reputation of informing you of pack size and vendor order number changes. • Set the users default location and printer in User Profiles when they temporary move to another unit. • Summer Calendar Document Schedule:

6. 7. Save yourself a few grey hairs • Open units once a month during summer shutdown for the ability to input invoices and transfer any items that were taken or sent. • Conduct FoodPro meetings.

7. 6. Keepin’ it Clean • Clean out files on your server (if you have access). • TCL commands: • >SORT GINV WITH LINV.PTR “” NUMBER NAME LINV.PTR CHANGE ID-SUPP • (gives you a list of all inventory items that are in global inventory only) • > SORT GREC WITH LREC.PTR “” NUMBER NAME GREC.PTR CHANGE ID-SUPP • (gives you a list of all inventory items that are in global recipe file only) • >CHECK • Gives you a list of all users name and the files they were in when Weekly Startup, The Production Run, Invoice Entry, Transfer Maintenance or update the POS > CLEAR.FILE TRANS.CONTROL • Resize your files using F.A.S.T. (does it automatically and you can program it to run any time)

8. 5. What’s the “Numbah”? • Run Transfer Detailed Analysis by Extended cost. • Check the variance between the Cost of Purchases on the LCS and Purchase Recap each week. • Run the Transfer Cost Reports and check for any erroneous large prices. • Click on the End Count column in Input Inventory Book (gives you a quick view of any errors on ending inventories)

9. 4. Downtime fun • Run Inventory Usage report by cost category and highlight items not used. • Run “New Items Added by Purchasing” and ask them to re-sequence their inventory. • Get reacquainted with your ACI’s • Menu Maintenance: Drill down and delete those old, useless menus…..and while you’re in there name your Festive meals (avoids confusion) 

10. 3. Make a list, check it twice…. Master List Rocks Global Recipes Global Inventory Vendor Bid File

11. 2. You don’t always have to be #1.. • Menu Categories • Storage Areas • Service and Production Departments • Cost Categories • Process Pointers • …and many others

12. 1. Backup, Backup, Backup…. • Do a “F.FoodPro” backup before weekly startup and before the production run. • Server: FVBU nightly (or whenever it’s appropriate for your University). • Disaster Recovery in place. Or a “who to call”

13. Any Questions????????