The cycle planning module is designed for foodservice operations that have cyclical menus and feeding plans. This can include schools, universities, and any facility that produces food following a specific cycle. The cycle planning module enables you to view actual consumption versus production versus revenue and/or budget dollars, so as to better manage the profitability of your operation. Usage history can be retained for future forecasting, production, and purchasing. If a dining hall kitchen is also providing product for catered events, the banquet event orders can be added to the cycle plan, for a consolidated total of all product requirements.

Menu Items:
Menu items for each meal period for each day of the week are set up in EatecNetX. Entry of the menu items is easy - simply type in a few letters and select from a drop-down list, or categories may be accessed, which present a drop-down of all the possible items. A menu can be individually scaled based on expected participation for that meal period. Once the menu is complete, it can be viewed in its entirety and printed for easy reference.

View Projected Revenue, Costs, and Food Cost Percentage:
Once a target guest count and anticipated consumption ratio for each item is established, you can view the forecasted costs and revenue/budget dollars, including an overall food cost percentage.

Modify Cycle Plans with Up-to-the-Minute Information:
New cycle plans can be created for each week of your cycle in template format. These templates can then be called up and cloned in order to create cycle plans to coordinate with the calendar. Active cycle plans can be viewed, recalled, and modified utilizing EatecNetX's cycle plan calendar. Numbers are easily updated to reflect expected participation.

Requisitions:
A cycle plan can be called up to auto-determine what to requisition from both the storeroom and the commissary/production kitchen. EatecNetX will display each inventory item and the suggested quantity to requisition. The numbers can be adjusted individually or the system can auto-apply one of up to ten different par levels.

Generate Production Worksheets:
To know what to prepare in the kitchen, simply highlight the items in a meal period, and print a kitchen worksheet, which scales ingredients to the appropriate number of batches or servings. Worksheets can be generated by production area, and can be displayed by batch and/or for total servings.

Nutrition Analysis:
Nutrition information on all or selected items can be viewed and it can also be viewed based on the Recommended Daily Allowance (RDA) set you wish. See Nutrition section in Optional Modules & Accessories.

Tracking Cycle Plan Consumption and Auto-Calculating What Was Sold:
Using a worksheet printed by EatecNetX, cycle plan consumption can be recorded. The quantities prepared and quantities left over are entered into EatecNetX; the system will use this information to determine what was consumed, or "sold". You can also record the time you ran out of an item.

Posting Sales and Cycle Plan Profit Analysis Reports:
In board feeding operations, the point-of-sale system/card-based system typically records the guest count. If items are sold, the revenue will be imported by EatecNetX. If there is a per person meal budget, this equates to a "selling" price, against which costs are computed. When consumption is posted, inventory items are automatically depleted and the cost of sales is updated. A cycle plan profit analysis report, for any selected date range, can be generated, and the historical revenue and cost numbers are now also available as a basis for future planning.

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