Production & kitchen
Recipes, production lists, function sheets and the kitchen monitor.
10 articles
Demand per supplier over a date range: order once instead of five timesAfter reading this article you'll be able to see what you need across all events in a date range of your choice, read the result grouped by supplier, trace where every quantity comes from per event, and create order drafts per supplier with one click — without any email going out.Creating Order, Packing, Delivery & Production ListsAfter reading this article you will be able to generate production, packing, and delivery lists from booked products — for a single event or across multiple events at once — and print them.Creating & Using the Function SheetAfter reading this article you'll be able to create a Function Sheet for an event, choose a layout, add notes, edit it as a free document if needed, print it, and share it as a link with external partners.Function Sheet Layouts: Design the Layout per DepartmentAfter reading this article you'll be able to create layouts for Function Sheets, choose blocks and columns in the Layout Editor, set a workspace default layout, and build a separate sheet with its own standard texts for kitchen, service and technical teams.Kitchen Monitor – Production Under ControlAfter reading this article you'll be able to open the Kitchen Monitor in Inventory, use production categories, advance positions through the open/in-progress/done quantity triple, open the scaled recipe view, display the monitor in fullscreen, and restrict access for your team.Minimum stock & reorder: restock in time, even without an eventAfter reading this article you'll be able to set a minimum stock level per product (individually or via Excel import), see what needs restocking in the reorder view and for which events, adopt suggestions into a draft order, send it to the supplier — independent of any event — and, from an event's Bookings tab, either restock a low item directly or add it to a supplier order.Maintaining nutrition values and calculating them for recipesYou maintain the nutrition values of your items per 100 g or 100 ml, know how Univents turns them into a total per portion and per 100 g for recipes and packages, and fix a note about missing information in a few steps.Packing list: packing, shortages and loadingAfter reading this you can create and update a packing list without overwriting anything by accident, you know it keeps itself in step with the booking until you finalise it and warns you when it could not, and you can pack by storage location in the portal, record shortages as a number, and tick off loading as a second step. You also see who packed each row and when, split the list into sub-lists, assign them to people on your staff, with or without a shift, and copy them the link to their list.Creating & Using RecipesCreate recipes as a dedicated product type in your inventory, add ingredients, and enable the product for the kitchen monitor and production list.Creating, Sending & Closing Supplier OrdersAfter reading this article you'll be able to send orders to external suppliers, set delivery time and contact person, store the supplier's own item number, book the goods receipt, and download the order as a PDF.
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Product news and practical tips for event and catering businesses. Roughly once a month, no more.