Understand the logic behind the Production Planner
The Production Planner gives an intelligent suggestion of when users should start producing each recipe and sub-recipe and how much to produce, taking into account all the variables to have the finished good ready by the service date.
The variables taken into account are the following:
Menu service date
When users intend to serve that menu.
Knowing the menu items need to be served by a specific date, the schedule reverse-engineers the process, understanding what recipes and sub-recipes the users need to execute first.
Menu item volume
Menu item volume tells how much each recipe should scale.
Given that each recipe has a yield, the schedule uses the menu item volume to scale the recipe, sub-recipes, and ingredients to the desired quantities.
Recipe prep time
The time required to prep a given recipe.
If a recipe requires a prep time that exceeds the work hours of a day, the schedule will send this recipe to the previous day - or further, depending on the prep time.
Recipe shelf life
The length of time that a recipe can be stored without becoming unfit for use, consumption, or sale.
For instance, if there are two recipes with a shelf life of 2 days to be executed on Monday and Tuesday, instead of making users cook them separately, the schedule will batch recipes together and display only one recipe with summed quantities.
Recipe dependencies
The Production Schedule understands the dependency between recipes.
Galley knows a "Pizza dough" recipe needs to be executed before the final "Pepperoni Pizza" recipe. Galley understands which recipe users need to execute first.
Work days & Work hours
Days during which kitchens operate. In Galley, each location has its own work days and work hours settings.
For instance, Work days & Work hours settings could be Monday through Friday for 8 hours a day.
Now that you know all about production events in Galley, let's create one! Click here to learn how to create a production plan.