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Overview: As a restaurant manager using menu templates, you want to set up forecasted and actual staffing to obtain relevant order forecasts, production plans, and financial analyses. This guide will assist you in this process.
Starting point: The Easilys menu.
SETTING DEFAULT FORECASTED STAFFING ON A MENU TEMPLATE
It is possible to indicate forecasted staffing when creating a menu template. Thus, the application always pre-indicates this forecasted staffing by default.
To learn more about creating a menu template, refer to the article Create a menu template.
MANUALLY INDICATING FORECASTED AND/OR ACTUAL STAFFING
It is possible to manually modify forecasted and actual staffing directly from the menus by selecting the staffing box at the bottom right of each recipe added to the menu.
Note: The actual staffing is automatically filled in by Easilys as soon as a forecasted staffing existed and the date has passed. To ensure this actual staffing is correct, you can modify it.
- Select the Menus > Menus tabs.
- Select the menu template that contains the menus for which you want to manually add forecasted staffing.
- In a box of the menu containing a recipe, select the small box visible at the bottom right.
- Indicate the staffing in the box.
Note: If you indicate the staffing for a future date, Easilys considers it a forecasted staffing you are indicating.
In the case where you indicate the staffing for a past date or the current date, Easilys considers that you are adding an actual staffing.
- Once the staffing is entered, press the Enter key on your keyboard to validate the addition or select a new box in the menu.
A message will prompt you to save the changes.
- Select Save now.
COMPLETING FORECASTED AND/OR ACTUAL STAFFING USING THE STAFFING ENTRY SCREEN
- Select the Menus > Staffing Entry tabs.
- Select a service to expand the details by dish contained within it.
- Indicate forecasted staffing in the P box and actual in the R box visible under each dish.
The P box corresponds to the forecasted. The R box corresponds to the actual. As soon as the actual is filled in, this is the information that Easilys will take into account in the various tracking reports.
Note: For a past date, the total is grayed out and the R box is highlighted. This is the box for entering actual staffing.
- Once the staffing is entered, press the Enter key on your keyboard to validate the addition or select a new box in the menu.
A message will prompt you to save the changes.
- Select Save now.
You can also download the Staffing by Service report from the Menus screen. You will receive a spreadsheet indicating the staffing for the week by dish and by service.
- Select the Menus > Menus tabs.
- Select Reports.
- Select Staffing by Service.
- Download the report in spreadsheet format (ods, xls, xlsx).
- Edit this file and re-import it from the Staffing Entry screen (tabs Menus > Staffing Entry) by selecting Import Staffing.
COMPLETING FORECASTED AND/OR ACTUAL STAFFING USING THE STAFFING ENTRY SCREEN V2
This entry screen is particularly suitable if you need to enter staffing for multiple child sites, for example, if you manage a central kitchen, it allows you to enter and visualize the staffing of your delivery points:
- Select the Menus > Staffing Entry V2 tabs.
- Display the desired week using the scroll arrows or the calendar.
- Select the site for which you want to enter staffing. You can use the search box or the site tree for this.
You will then see a line for each menu template of this site. The staffing you enter here will be the same for all services of the day.
- Enter the staffing for each service: it applies to the recipes taking into account the take rates.
- Enter the staffing at the recipe level, if you want a different distribution.
If you want to replace the forecasted staffing for a future day with the ordered (actual) staffing from the selected past day, you can also use the reference day:
- Select the copy function at the top right.
- Select the reference day and the target day.
- Check your entry using the summary message.
- Select Validate.
