Set Up and Edit the Fresh Sheet in Hospitality

Description: The Hospitality Fresh Sheet allows you to individually track an item that is sold on a menu-item basis only. The Fresh Sheet works on a menu item basis only, making it an ideal tracking method for bottled beverages, specials, and anything which can easily be counted. Review an overview of the Fresh Sheet and how to edit the Fresh Sheet on the POS system below. 

---

Review examples outlined below to help you understand how the Fresh Sheet works:

Hamburger Patties: If you have menu buttons for “Hamburger” and “Cheeseburger,” the Fresh Sheet does not know that these two items share the same burger patties, and therefore setting a count on either of these will not pool from the same source.

• If you put 10 Hamburgers in the Fresh Sheet and sell 3, you have 7 Hamburgers left.
• If you put 10 Hamburgers and 10 Cheeseburgers in the Fresh Sheet and you sell 3 Hamburgers, you have 7 Hamburgers and 10 Cheeseburgers left (these do not pull from the same patty count).

Recipes of Menu Items: If a menu item (such as the “Hamburger”) comes with Lettuce, Tomato, and Pickles, the Fresh Sheet cannot and is not able to track the recipe items like these modifiers. The Fresh Sheet simply reduces the menu item each time it is sold by one.

Beer & Wine Bottles: The Fresh Sheet works great for countable items like beer and wine bottles. If you have 100 Corona bottles and you sell 40 Corona bottles, you have 60 Corona bottles left.

• The Fresh Sheet works very well with bottled items like beers, wines, and sodas. These items can be counted and sold by quantity. Unless you are pouring these into glasses and splitting their use up, the Fresh Sheet becomes ideal for these types of items.
• If you are running a Bucket Deal where a bottled beer can be selected within a bucket, this will not work for your Fresh Sheet because the Fresh Sheet does not know that these two items are the same.
  • If you create two menu items, “Corona bottle” and “Corona bucket,” these are considered two separate menu items.
  • The Fresh Sheet cannot link these together, much like it cannot link the patties for hamburgers/cheeseburgers together.
  • Therefore, if there is a second method of obtaining the menu item you are tracking (such as another form of that menu item or a choice/modifier linked to a menu item), it will not know how to pull these together.

Specials: The Fresh Sheet may be adapted to running specials. If you are running a special for New Year’s Day and create a menu button, “New Year’s Special,” which comes with a primary entrée that you only have a certain amount of, you may use the Fresh Sheet to set a count on this menu item.

• If you have 100 New Year’s Specials and need to alert your staff of the amount you have left, you may set this in the Fresh Sheet so that each time one is sold, the number is reduced by the amount sold.
• If you start with 100 New Year’s Specials and sell 75 of these specials, you have 25 specials left to sell.
• Remember, any sub-items or recipe items (such as sides, soups, salads, etc.) are not accounted for as the Fresh Sheet will only track the actual menu item itself.

How to Edit or Set Up the Fresh Sheet

From the Order Entry screen, touch Manager at the top right of the screen. Then, touch Fresh Sheet to open the Fresh Sheet Manager screen.

The left column contains all menu items. The right column lists all items and their quantities that appear on the fresh sheet. To add an item to the fresh sheet, touch it in the left column to select it:

1. Touch the right arrow to move that item to the Fresh Sheet.
2. Touch the item again, choose Edit, and enter the quantity of this item.
3. Touch OK to save updates to the Fresh Sheet.