To access the Meal plans via the menu at the top of the page:

1) Select the meals plan to be displayed; by default, the menu for the current week is displayed.

2) Select the service to be displayed (lunch, dinner), it is possible to display all meals of the day.

3) Declination: recipes are categorized by food service outlet (self-service, cafeteria, brasserie), and can be filtered by declination.

By hovering over the pictogram, several display options are available:

1) The GEMRCN classification can be parameterized to control the frequency of dishes. If not set by a headquarters administrator, checking the box has no effect.

2) Displays quality labels if set (Homemade, Bio...)

3) Check this box so that the recipe printout takes into account the forecasted workforce when calculating production quantities (the box will remain checked the next time you log on).

4) Displays the unit cost (per guest) of the recipe or the take rates, depending on the option selected.

5) Displays projected staffing levels

1) Legend: orange background shows the figures for the selected week, yellow background shows the average over the entire meal plan.

2) Weekly unit cost on orange background 7.31 / on yellow background cycle average 7.31

3) Actual cost: site unit cost based on inventory valuation

4) Average daily headcount

1) Daily unit cost (may take into account several services on the same day, e.g. lunch, dinner)

2) Daily headcount (total daytime headcount for all departments)

3) Unit cost and headcount service, in this case self-service lunch, 100 p

4) Families: recipes are classified by family to facilitate recipe sequencing (starters first, followed by main courses, garnishes, etc.).

5) Name and unit cost of recipe

6) Number of employees per recipe

It is also possible to display take rates expressed in %. To do this, access the function and check the 2 options shown in green.

By default, meals plan are based on a headcount of 100.

When several choices from the same recipe family are offered to guests (e.g. Salad bar), it is possible to adjust the take rates per recipe.

The % is then updated. A color code also appears to indicate whether the total take rate is greater than, less than or equal to 100%:

Staff numbers are shown in black. The sum of the numbers per recipe is = 100%.

Staff numbers are orange. Take rate is below 100%.

Staff numbers are red. Take rate is above 100%.

Once the take rate have been entered on the basis of 100 guests, it is possible to adjust the number of guests per meal or per day:

At Starter level, the headcount has grown from 100 to 200. Click on the arrow on the left to update the number of employees at each recipe according to the take rate.

Headcount of recipes is then updated in accordance with their take rate.

The arrow on the right updates the headcount without taking the take rate into account.

The headcount for each recipe is therefore equal to the daily headcount.

Left-click on a recipe to highlight it.

Various actions are possible:

Display this recipe opens the recipe details. If the following option is checked:

The breakdown of quantities and costs (see opposite) is based on the number of employees entered today for this recipe.

It is possible to replace a scheduled recipe with another, either only for the day in question, or for all the days on which it is scheduled.

When you select one of the options, a search engine allows you to select the substitute recipe:

Filters by family/sub-family allow you to refine your search:

1) Search for a recipe by keyword

2) Filter search by family and sub-family

3) Click on the label to perform the replacement. Click on to view the composition of the recipe

Note that it is possible to cancel the substitution to go back.

Allows you to report a problem on the recipe (e.g. label, ingredients, cost) to the administration team.

1) The name of the user and site is displayed on the feedback to administrators.

2) The text box allows you to enter a free text message.

3) Check the box to receive a copy of the message by e-mail and be notified of the modification by the administrator team.

Delete recipe

You can then cancel the deletion

Modify the % of servings served to adjust the quantity of ingredients served per guest.

1) Selection of the % of servings to be served (75% of the servings initially planned in the recipe)

2) Enter a free %, enter plus 100% to increase the quantities initially planned in the recipe.

Entries are taken into account in good issue document, production document and expression of need, and will modify the quantities required in accordance with the % applied to the recipe.

You can print out all the technical recipes, with detailed quantities for each ingredient:

With or without duplication:

In the case of unduplicated printing, if a recipe is repeated several times during the week, it is printed only once.

Printing without duplicates and prices is also available