CAP is useless except on items you might sell only one or two a day of. Anyway, if it's something that's going to made that day, you select prep for today. If it's going to be made the next day, select prep for tomorrow. Scan the item. Hit function 2. Input your inventory of that item. Don't count the items that are being marked down that day. Hit ENTER. The next highlighted number is the standard or minimum number for that item. That's the minimum number of that particular item that should be on the shelf at all times. That should only be set once and then left alone. Hit Enter again. The next highlighted number shows how many of that item you need to bake. If you think it's not enough or too much, simply change it and then hit function 5 to save. If you think the numbers are right on a particular item, then just hit function 5 after inputing the current inventory. When you scan an item, pay attention to what the forecast number says. If it says you're going to sell 5 of something and you need 10 to fill the shelf but you have 15 in back up, it's going to say to make zero. However, if you know those 15 in back up are going to be gone by the end of the day, then you know you need to make 15 more. Also, you need to look at how long a shelf life something gets. If something only gets a 2 day shelf life (baked today, marked down tomorrow), then you need to make at least one of that item every day. Otherwise, the shelf will be empty for a full day. Also, if you don't bake something one day, you have to remember to bake it the next day even if CAP tells you don't need any because the stuff you have now will be marked down and you won't have anything to replace it.
Basically, what it comes down to is forget what CAP says and just use common sense. Just remember to change the number it tells you to bake. If you and everyone else does that consistently, then maybe after about 6 months it will be more accurate.
^Pretty much this except for prep for tomorrow, for breakout, we don't count the ones getting marked down OR the day after that.
For example, today we would mark down the 18th so we would count 20th and up for cap.
^Pretty much this except for prep for tomorrow, for breakout, we don't count the ones getting marked down OR the day after that. For example, today we would mark down the 18th so we would count 20th and up for cap.
So in other words, you only count what you baked that day. Bread baked today (Feb. 17th) would be dated Feb. 20th. So you wouldn't count the bread you baked yesterday and naturally you wouldn't count what you baked the day before that because that's what's being marked down. Under that system, sweet goods would always be entered as zero because their shelf life is one day shorter than regular bread. Things made today would be dated Feb. 19th. So they're baked one day and marked down the next.
Yes that's how we do it. we count the things we baked that day. But in our system all of our baked items get enough days to count it. Our cinnamon rolls for example get the same date as the bread.
You can actually add a day to the newer OAP sweet goods. They're wrong in the system, they get 3 days like everything else
Bread gets marked with 4 days (perceptional) shelf life. You count the day you bake it as day one. Bread baked on February 22nd gets dated the 25th. It gets marked down on the 24th and scanned out the 25th. It used to be the date on the sticker was the last day of sale. Now, it's the expiration date. It still gets the same amount of shelf life but with giving it a later date, customer think it's fresher. We were constantly having to explain to customers that the date on the sticker was the last day we could sell the item, not an expiration date. Now, we don't have to worry about that.
According to the price book, OAP sweet goods get a 3-day perception date. So any baked on the 22nd would be marked the 24th. After being put out on the 22nd, they would be marked down the next day, the 23rd. If you don't bake at least one of each each day, you're going to have an empty shelf when the markdowns are done. I always add one on to whatever CAP says to do when it comes to sweet goods. Not everyone does and the shelves are always empty by mid-afternoon.
An item such as Crusty French bread gets a 2 day shelf life and gets dated with tomorrow's date. It's up to the individual store to decide if they want to mark the item down at the end of the day
We allways do at least one of all items. And things you know you sell more of you do more like countryfrench it shows 7 as the stand we mostly sell 3 a day so we make 5 keep one in back stock for primetime an place 4 out. But things like bowties shows 4 we might sell 2 a week so even if it showes make 4 we change it to 1 it just does not sell an would add to our shrink.
We allways do at least one of all items. And things you know you sell more of you do more like countryfrench it shows 7 as the stand we mostly sell 3 a day so we make 5 keep one in back stock for primetime an place 4 out. But things like bowties shows 4 we might sell 2 a week so even if it showes make 4 we change it to 1 it just does not sell an would add to our shrink.
When you make just one package of bowties, do you ever run out before the next day? On some items, if we bake just one a day, it's not enough. However, if we bake two a day, it's too much. So we'll do two on one day and just one the next. If you find you only need to bake one package of bowties a day and CAP is consistently telling you to make four, then that means you have your minimum set too high. Next time you do CAP, scan the bowties and hit function 2. Press ENTER to move the cursor to the number for stnd. Change the number to 1 and save by hitting function 5.
