If you've mastered the Galley 7 C's, then it's time to move onto Galley's more advanced workflows: Inventory, Purchasing, and Production.

In this training, we'll take you though the standard workflow we see our customers benefitting from most. It starts with Menu creation. Once you build a Menu in Galley, users in your account (with Inventory permissions) will be able to take Inventory Cycle Counts of on-hand ingredients based on the ingredients that are required to produce that Menu. From there, you are able to create Purchase Orders for the ingredients required for that Menu, deducting those ingredients that have been submitted as being on-hand from the amount to order. After the Purchase Orders have been received, it's finally time for the Production of the Menu. Use Galley to easily print out Production Packets that batch the production of component recipes that might be used across multiple recipes on that Menu. This standard workflow is broken out step by step below.

Step 1: Build a Menu

Depending on what type of food business you operate, a Menu represents a set of placed orders, forecasted orders, or an event order. To complete your customer orders, you produce the menu items listed in a given Menu. Learn how to create a Menu in Galley by following the steps in this article: How do I create menus and add menu items?

Step 2: Take your Inventory Cycle Count(s)

Once you've created a Menu in Galley, you can take an Inventory Cycle Count based on the ingredients you'll need to produce that Menu. Learn how to create an Inventory Cycle Count from a menu in this article: How do I make a cycle count from a set of menus?

When on the Inventory Cycle Count page, you can separate out your Inventory Cycle Count by an ingredient category (such as the "storage area" category that we discussed during the Galley Certification 7 C's training). In the image below, this category is called "inventory group". Learn more about how to do this here: How do I filter a cycle count by ingredient category?

Step 3: Create your Purchase Order(s)

Select the Menu or Menus you wish to purchase for and click the "Purchase" icon in the toolbar at the bottom of the screen. You will be directed to a "Purchasing" page for your chosen menus. You will notice that your ingredients are separated out by the vendors that you've assigned those ingredients to. To deduct the amount of ingredients you have on hand from the amount of ingredients you should purchase for those menu(s), click "Select Cycle Counts". Then, check every Cycle Count that applies to the purchase order and click "Save". The "On Hand" amounts from the Cycle Counts will then be subtracted from what is needed to produce the menu(s). The remainder is the "Order Amount". From here, check over Galley's suggested purchase amounts to confirm all looks good, and then click the “Create Purchase Orders.” You will then be directed to the "Purchase Order" page where you can make final adjustments to your purchase orders before sending them off to your vendors.

Read a more in-depth explanation here: How do I deduct on hand ingredients for purchasing?

Step 4: Create your Production Packet(s)

You create your Production Packets for a Menu or set of Menus following the same pattern described above. Go to the “Menus” page and select the menu(s) you wish to view. Then, click “Production” at the bottom of the page, and you will then be taken to a page where it is possible to filter down your Production Packet based on the recipe categories that you have built out. If you have built out a prep area or prep stage tag as we discussed during the Galley Certification 7 C's, now is the time to use it. The example below demonstrates how in one kitchen, vegetarian recipes are prepared together, and therefore separated out into their own packet to be prepared at the kitchen's vegetarian prep area. The non-vegetarian recipes can be separated out into their own packet as well. For a more detailed explanation, see: How can I filter out recipes from my production packet?

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