Financial Tools for the Meat Professional Food Service n Introduction and Step-by-Step Guide for asic Operation Yield Test Spreadsheet Compare Yield Tests Spreadsheet
User Friendly and Spreadsheet ased The Financial Tools spreadsheets allow detailed analysis of yields, costs and revenues. The Financial Tools include Microsoft Excel compatible spreadsheets which allow the user to perform yield tests and generate reports for retail and food service applications. ssistance for the tools is available on the Internet at www.meatfinancialtools.info as well as from electronic and printed user guides. Financial Tools for Everyone The Financial Tools support all major meat and poultry products including beef, veal, chicken, turkey, pork, and lamb. The Financial Tools can be used by meat professionals involved in production, processing, sale and preparation of meat products. Specialized spreadsheet applications for food service as well as the retail sector are included on the compact disc. Users may select to utilize pounds or kgs and Canadian or U.S. dollars. More than Just a Calculator To assist you in using financial and yield test information we have developed the Financial Manual for the Meat Professional. This manual outlines basic financial terms and concepts using examples from the meat business. dditionally, the techniques used in yield testing are outlined in step-by-step fashion. The Financial Manual for Meat Professionals explains how to capture and interpret yield test data. 2 Food Service User Guide Financial Tools for the Meat Professional
Financial Tools for Food Service The Financial Tools are designed to enhance profitability by helping you make management decisions. Optimize Purchasing ppropriate selection and purchasing of raw materials is an important first step. The Yield Test Spreadsheet includes the ability to: measure the yield and production costs of food service items produced from the starting meat block uild Your Plate t food service the meat is the centre of the plate. The yield test spreadsheet helps you put it all together: complete the picture by putting the meat costs together with the costs of other ingredients from a user database determine the costs of portioning meat products calculate food and contribution in-house versus purchasing pre-portioned items margins for your menu items calculate the quantity of raw materials which must be obtained to produce a specific number of portions Develop Preparation Methods Compare Your Options Often the best way to make a financial decision is to make comparisons: The quality of meat products is significantly impacted by preparation methods. Use the yield test spreadsheet to: compare yields from meat blocks with different starting specifications document cooking methods and measure their evaluate meat products from several suppliers impact on yield track your operations efficiency by comparing determine the cost of shrink resulting from information over time portioning and cooking operations analyse the profitability of up to five menu summarize meat costs for raw, cooked and items simultaneously portioned product Financial Tools for the Meat Professional Food Service User Guide 3
The Financial Tools User Guide Table of Contents Section 1 Introduction to the Financial Tools 6 The Financial Tools for Food Service 7 Spreadsheet Structure 8 Using the Financial Tools Section 2 Guide to the Yield Test Spreadsheet 12 Introduction to the Yield Test Spreadsheet 13 Main Page 14 New Users Page 15 Yield Test Page 23 Forms Page 24 Report Page 25 Plate Page 29 Cook Test Page 31 Meat lock page 33 Help Page 34 Memo Page ll materials can be downloaded from the Financial Tools support site at www.meatfinancialtools.info Section 3 Guide to Compare Yield Tests Spreadsheet 36 Introduction to the Compare Spreadsheet 37 Main Page 38 New Users Page 39 Select Files Page 40 Comparison Report Page 41 Information Page 4 Food Service User Guide
Section 1 Introduction to the Financial Tools In this first section of the manual, the basic functions of the Financial Tools will be outlined. Spreadsheet Structure 7 Getting ssistance 7 Enabling Macros 8 Saving Spreadsheet Files 8 Sizing the Spreadsheet 9 Printing Forms and Reports 10 Section 1 Introduction to the Financial Tools Financial Tools for the Meat Professional Food Service User Guide 5
Section 1 Introduction to the Financial Tools The Financial Tools for Food Service Section I Introduction to the Financial Tools The Financial Tools include Microsoft Excel spreadsheets which are designed to enhance profitability by helping you make management decisions. This user guide will introduce you to both the Yield Test and Compare Yield Tests spreadsheets and their use in your operation. Please note that these electronic tools are best used in combination with the Financial Manual for Meat Professionals. This manual explains financial terms as well as techniques for yield test data collection and interpretation. To download all Financial Tools materials and for assistance with the spreadsheet applications, visit the support web site at www.meatfinancialtools.info Training Sessions In certain cases, eef Information Centre (IC) personnel may be available to conduct training sessions for large groups. For more information, contact: Michael Young Director of Operations Canada/US Marty Carpenter Food Service Manager Canada/US Tel: (403) 275-5890 ext. 306 Tel: (403) 275-5890 ext. 303 Fax: (403) 275-9288 Fax: (403) 275-9288 E-mail: myoung@beefinfo.org E-mail: mcarpenter@beefinfo.org Disclaimer lthough the Financial Tools spreadsheets have been constructed in a way which we believe is accurate, the eef Information Centre cannot guarantee the accuracy of the spreadsheet and cannot be responsible for any damages or loss arising from its use. No warranty is given or implied. 6 Food Service User Guide Financial Tools for the Meat Professional
Section 1 Introduction to the Financial Tools Spreadsheet Structure The different type of cells used in the spreadsheets are outlined below. Data Entry cells Cells for data entry are light yellow. Drop Down lists Some data entry cells allow the user to select from drop down lists. In most cases, you may also choose to enter your own information. Results Cells Cells containing results of calculations are blue or gray. Links - Links are cells which when clicked cause a portion of the spreadsheet to be displayed or selected. They also allow the user to access Internet information. Links may appear as blue underlined text. This is an example Links may also be in the form of colored cells with an arrow or as purple WWW cells (examples shown right). Getting ssistance for the Spreadsheet In addition to this guide, assistance is available within the spreadsheet. Information for New Users can be accessed by clicking the link as well as the page tab shown below HELP links enable the user to view basic help information on the Help page. WWW links cause more detailed help information to be displayed from the Internet. If you make a mistake press CTRL+Z to undo the error Financial Tools for the Meat Professional Food Service User Guide 7
Section 1 Introduction to the Financial Tools Using the Financial Tools Enabling Macros The spreadsheet uses "macros" to enable some functions to happen automatically. To determine if macros are enabled, click on the TEST MCROS button on the New Users page, as shown below. If macros are functioning, a message box with the text "Macros are Enabled" will appear as shown on the right. If this message does not appear, follow the instructions below. 1. Go into the TOOLS menu and select MCROS and then SECURITY, as shown on the left. 2. Select MEDIUM. 3. Close and then reopen the spreadsheet and when prompted, select ENLE MCROS. Saving Spreadsheet Files The Financial Tools spreadsheets act as templates which you can customize to fit your specific requirements. When you first open the Yield Test or Compare Yield Tests spreadsheets you may wish to make any adjustments to the spreadsheet settings (such as the screen zoom percentage) and then save it to a new name which you will remember. To save the file to a new name, go into the FILE menu and select SVE S (see example at right). In this way you will avoid having to make the same changes to the spreadsheet settings with each use. In a similar manner, when you are working on a new yield test or yield test comparison, save the file to an appropriate name e.g. Loin Yield Test ug 24 2004 Remember to save your work often to protect against data loss. 8 Food Service User Guide Financial Tools for the Meat Professional
Section 1 Introduction to the Financial Tools Using the Financial Tools Sizing the Spreadsheet Due to the different sizes and types of computer screens, it may be necessary to adjust the spreadsheet ZOOM percentage settings to make the text smaller or larger. If macros are enabled, (see previous page), most systems will allow sizing of the screen automatically by clicking the button shown below, on the New Users page of the spreadsheet. The examples below illustrate the Yield Test spreadsheet page with the zoom percentages set at different levels. Zoom percentage too low, spreadsheet appears too small. When the spreadsheet pages are sized correctly they should appear as shown on pages 14 and 38 of this guide. If the automatic method does not function correctly, manually adjust the zoom settings by following the instructions below. 1. Click the yellow zoom cell found on each page of the spreadsheet (as shown at right). 2. Hold down the LT key and hit V or select the VIEW menu (see example at right). 3. Select ZOOM from the menu (or hit Z). 4. Select FIT SELECTION (or hit F). 5. Press Enter or Select OK. Zoom percentage too high, spreadsheet appears too large. Zoom percentage is correct, spreadsheet fits screen. 6. Repeat steps 1-5 for each spreadsheet page. Once all pages are adjusted save the spreadsheet. You can also adjust the zoom percentage using the Zoom control on the Microsoft Excel toolbar. zoom percentage of approximately 150% is suitable for most systems. Financial Tools for the Meat Professional Food Service User Guide 9
Section 1 Introduction to the Financial Tools Using the Financial Tools Printing Forms and Reports The Financial Tools spreadsheets include printable forms and reports. To print, click on the SELECT PRINT RE link for the report or form. Instructions will appear for printing when your mouse passes over these links. n example from the Forms page is shown below. Print Preview Correct The forms and report should appear with proper placement on the page, as shown on the right Print Preview Incorrect You can also manually select any area of the spreadsheet using your mouse and print it by following the steps below. 1. Select the area for printing by holding down the left mouse button. 2. Go into the FILE menu and select PRINT (or hit CTRL+P) and choose to print "selection" as shown on the left. 3. efore pressing the OK button to initiate printing, you may wish to click on the PREVIEW button to ensure the printout will appear as expected. If only a portion of the form or report is shown, as in the example at right, you may need to adjust the orientation of the page from Portrait to Landscape or vice-versa. Click on the SETUP button at the top of the print preview screen as shown on the right. Select the proper page Orientation as shown in the circled region at right. 10 Food Service User Guide Financial Tools for the Meat Professional
The Yield Test Spreadsheet Main Page 13 New Users Page 14 Yield Test Page 15 Forms Page 23 Report Page 24 Plate Page 25 Cook Test Page 29 Meat lock Page 31 Help Page 33 Memo Page 34 Section 2 Guide to the Yield Test Spreadsheet Financial Tools for the Meat Professional Food Service User Guide 11
Introduction to the Yield Test Spreadsheet Section 2 Guide to the Yield Test Spreadsheet Using the Yield Test Spreadsheet in Your Operation The Yield Test spreadsheet can be used to: Optimize purchasing of meat and poultry. Develop preparation methods and determine cooking and portioning shrink. Track yields, costs and revenues for items produced from the meat block. of the Yield Test Spreadsheet The Yield Test Spreadsheet has ten pages which are described below. Main (page 13) Contains the main menu New Users (page 14) Contains important information for new users Yield Test (page 15) Data entry screen for yield test Plate (page 25) Determine costs and revenues for menu items Cook Test (page 29) Calculate cooking and portioning shrink Meat lock (page 31) Contains customizable information on meat, grades and suppliers Calculate food and contribution margins for menu items. Forms (page 23) Forms to record yield test data Help (page 33 Help for the spreadsheet Report (page 25) Memo (page 34) Reports for Yield Test Memo entry page and Plate page 12 Food Service User Guide Financial Tools for the Meat Professional
Main Page Click on the Main tab to view this page. Main Menu The Main page contains links which can be clicked on to access other pages in the spreadsheet. If you wish, the page tabs can also be clicked to move between pages. Important information for new users can be viewed by clicking the red link shown at right. The Main page provides the user menu and displays information on the availability of memos as well as the current settings for weight and currency units. Links for information on the Internet are also included. C Unit Settings C Memo Information This portion of the screen shows the currency and weight unit settings. The spreadsheet can use either US or Canadian dollars, as well as pounds or kilograms. To change units click here. Note: The spreadsheet cannot convert between weight and currency units automatically. For instructions on how to change the spreadsheet units settings see page 15. If you wish to send a yield test to another individual, a memo may be attached. The main page notifies the user that a memo is present. For instructions on writing memos please see page 34. To view or write a memo click this link. Financial Tools for the Meat Professional Food Service User Guide 13
New Users Page Click on the New Users Click Here tab to view this page. Spreadsheet Macro Information The Yield Test spreadsheet uses pre-programmed functions called "macros" to enable some actions to be performed automatically for the user when they click on a button. Click on the button shown at right to ensure macros are functioning. If macros are enabled, a message box as shown on the right will appear. If no message appears, see page 8 for instructions to enable macros. The New Users page provides basic information about setting up and using the spreadsheet. This includes sizing the screen to fit the display and instructions on how to enable macros. Do You need to Resize the Spreadsheet? Optimal use of the spreadsheet requires that it be sized to fill the screen. If your screen looks like the examples on the right, you should adjust your spreadsheet magnification settings. For step-by-step instructions see page 9 of this guide. Spreadsheet too large. Spreadsheet too small. 14 Food Service User Guide Financial Tools for the Meat Professional
Yield Test Page Click on the Yield Test tab to view this page. 1 STEP 1: Unit Selection Clicking on the SELECT UNITS link will enable the user to select units from the drop down lists which appear when the yellow data entry cells are clicked. The Yield Test page allows the user to track the yields, costs and values of food service items produced from the meat block. 2 3 Note: The spreadsheet cannot convert from one unit to another automatically. 1 2 STEP 2: Species and Meat lock Selection 3 STEP 3: Meat lock Description Clicking on the yellow data entry cell underneath the MET LOCK and SPECIES link, will cause a drop down list to appear. You may select from the list OR enter your own information. Clicking on the yellow data entry cell underneath the SPECIFICTION and GRDE links will cause a drop down list to appear. You may select from the list OR enter your own information. Enter the # of pieces, grade and the supplier name in the yellow data entry cells. Clicking on the MET LOCK, SPECIFICTION, GRDE, WEIGHT, and SUPPLIER links, will provide information. Financial Tools for the Meat Professional Food Service User Guide 15
Yield Test Page (continued) Click on the Yield Test tab to view this page. 4 Step 4: Product Descriptions Clicking on the yellow data entry cell underneath the FOOD SERVICE DESCRIPTION link will cause a drop down list to appear. You may select from the list OR enter your own product descriptions. Note: If you entered your own type of meat block in step 2, no product descriptions will appear. You may wish to print Data Forms after this step to enable staff performing the yield test to record data. Click on the FORMS link shown at right and see page 10. 5 Step 5: Enter Yield Information Enter the Kg or Lb (total weight) and P Count (number of portions) for each item produced from the meat block in the yellow data entry cells. The Yld % (yield %), Simple M Cost $/P (simple meat cost - $/portion), and P Weight (average portion weight) will be calculated automatically. Enter the weight of any fat and bone in the yellow data entry cells. Note: Until you have completed step 7 the total cell will appear red, as shown below. Clicking on the FOOD SERVICE DESCRIPTION link will provide additional information. 16 Food Service User Guide Financial Tools for the Meat Professional
Yield Test Page (continued) 6 Click on the Yield Test tab to view this page. Step 6: Variable Costs Enter information for variable costs by clicking on MET COST, CUTTING LOUR, PRODUCTION LOUR and PCKGING LOUR as well as PCKGING COSTS and OTHER COSTS links. It is recommended that meat costs be entered first by clicking on the link, shown on the right. The data entry cells for meat cost will appear, shown at right. 4 6 5 You may choose to enter either simplified or detailed information by clicking on the cell and selecting from the drop down list, shown on the right. If you wish to have the spreadsheet calculate totals for net weight etc., select USE DETILED and click on the ENTER DETILED CLCULTION DT link. Financial Tools for the Meat Professional Food Service User Guide 17
Yield Test Page (continued) Click on the Yield Test tab to view this page. 6 Step 6: Variable Costs (continued) In all cases, Simplified or Examples showing the data entry regions for Cutting Labour, Production Labour, Packaging Labour, Packaging Cost as well as Other Variable Costs are shown below. Enter data for costs that are applicable to your situation by clicking on the links shown at right. Detailed calculations can be performed by selecting from the drop down list. For Simplified calculations, use the upper data entry region and for Detailed calculations use the lower data entry region. 18 Food Service User Guide Financial Tools for the Meat Professional
Yield Test Page (continued) 7 STEP 7: Cutting Loss Click on the Yield Test tab to view this page. The value for cutting loss is entered by clicking on the link shown at right. The cutting loss calculation cells will then appear along with a calculated value in the cell with a red background, see location at right. 7 8 You should check the calculated value and if it seems appropriate, enter it in the yellow data entry cell by clicking on the value from the drop down list, see location. If this value does not seem accurate, check over the weights of the yield test products and the meat block. 8 STEP 8: Market Values Market Value is the value of products produced in the yield test if purchased from external suppliers. Entering Market Values is not required but is very useful, click on the link shown below. The data entry cells for market values will appear, as shown at right. Enter the Value in $/kg or $/lb in the yellow data entry cells for each food service item produced in the yield test. Financial Tools for the Meat Professional Food Service User Guide 19
Yield Test Page (continued) 9 Click on the Yield Test tab to view this page. STEP 9: Report Information Enter the information required for the yield test report in the yellow data entry cells, shown at right. You may include comments for the report printout if desired. You may wish to print a Report after this step. Click on the PRINT REPORT link shown below and see page 10. 9 10 10 STEP 10: Data nalysis If more detailed analysis of yield test data is required, click on the NLYSIS TOOLS MENU link shown below. The nalysis Tools Menu will appear as shown on the right. Click on the CUT OR PURCHSE NLYSIS, PURCHSING MNGEMENT, TRIM COST NLYSIS, OR TOTL PORTION COST NLYSIS links. Examples to illustrate how each tool functions are shown on the next page. 20 Food Service User Guide Financial Tools for the Meat Professional
Yield Test Page (continued) Click on the Yield Test tab to view this page. 10 STEP 10: Data nalysis (continued) Cut or Purchase nalysis To determine if it is cheaper to purchase prefabricated meat portions from external suppliers or produce them in-house, click on the link shown below. No additional data input is required, although the entry of Market Values must have been performed prior to using the Cut or Purchase nalysis tool (see step 8 on page 19). The total savings of producing the products in-house is shown for 100 kg or lb meat block and per portion. If the value for in-house savings is negative it is cheaper to purchase meat prefabricated from external suppliers. Trim Cost nalysis To determine the cost of trim removed from a meat product, click on the link shown below. The user must input the amount and market value* of each type of trim produced in the yellow data entry cells. The market value of trim is deducted from the purchase price of the meat block and the cost per kg or lb of meat without trim is calculated (see cell ). If the purchase price of meat without trim is more expensive than the cost of purchasing leaner cuts from external suppliers, it would be advisable to switch to a leaner specification. It is important to remember that some trim may be present in the interior of the product and could not be removed by the supplier. To the extent that this is true, the benefits of purchasing a leaner specification will be overestimated. * Market value is the cost of purchasing an identical item from an external supplier. ssign a market value of zero to any portion of the trim which cannot be used/sold by your operation. Financial Tools for the Meat Professional Food Service User Guide 21
Yield Test Page (continued) Click on the Yield Test tab to view this page. 10 STEP 10: Data nalysis (continued) Purchasing Management To determine the quantity of meat block which must be purchased to produce a specific weight or number of portions, click on the link shown below. The user should first select the Yield Test Product for which a certain weight or number of portions is required. Next, select to input data as portions or by amount using the drop down list shown below. Total Portion Cost nalysis To determine the total cost per portion, which includes the cost of meat as well as other variable costs tracked in the yield test, click on the link shown below. The user must select the type of Cost llocation Method* to be used to allocate costs from the drop down list shown below. The costs per portion will then be shown for each item. Enter the mount (total weight) OR the # of Portions desired. The Purchase Quantity of Raw Material (meat block) required will be shown, along with the Useable Yield of each item. If the MIN ITEM method is selected, a yellow data entry cell will appear which will permit the user to select from a drop down list (). * Cost llocation Methods Defined Simple - Costs are allocated in proportion to the weight of the portion Market Value - Costs are allocated in proportion to the market value of the portion. Main Item - ll costs are assigned to a single item from the yield test. 22 Food Service User Guide Financial Tools for the Meat Professional
Forms Page Click on the Forms tab to view this page. Forms Menu The Forms menu contains links which can be clicked to view and print the three forms used to record yields, labour and materials utilized in a yield test (shown below). The Forms page contains printable forms which can be used to record the data required for the Yield Test page of the spreadsheet. For assistance with printing see page 10. Instructions rea Yield Form Labour Form Yield test instructions can be entered on the Yield Form in the yellow text entry region. To export the Forms page to a separate Excel file, click on the EXPORT button. For the button to function, macros must be enabled (see page 8). Materials Form Financial Tools for the Meat Professional Food Service User Guide 23
Report Page Click on the Report tab to view this page. Viewing and Printing Reports The Report page contains printable reports for the Yield Test and Plate page. The Report menu contains links which can be clicked to view and print the three reports for the Yield Test page as well as the report for the Plate page. For assistance with printing see page 10. Yield Test Report Materials Report Labour Report Plate Report To export the Report page to a separate Excel file, click on the EXPORT button. For the button to function, macros must be enabled (see page 8). 24 Food Service User Guide Financial Tools for the Meat Professional
Plate Page Click on the Plate tab to view this page. Customizable Ingredient Database The Plate page contains ingredient databases for the main food groups. To view or edit the database, click on the links shown above. The Plate page enables the user to track the revenues and costs associated with menu items. user customizable database of ingredients is also available. You can have up to 21 items in each database. You may wish to enter database items and then save the spreadsheet so a template is created. In this way you will not need to reenter items in the database each time a plate test is performed. Entering Food Items in the Ingredient Database n example of data entry for the Vegetable and Fruits database is shown below. Click on the VEGETLE ND FRUITS link to view the database. Item descriptions and portion costs will be available from the drop down lists on the Plate Cost and Margins screen, as shown below. Enter the Ingredient Item Description, Purchase Unit, Unit Price and the Number of Portions per purchase unit, in the yellow data entry region, as shown below. The portion cost will be calculated automatically. Financial Tools for the Meat Professional Food Service User Guide 25
Plate Page (continued) Click on the Plate tab to view this page. Total Cost Per Meat Portion Information You can view information on total cost per meat portion for items produced in the Yield Test (no information will be shown for items not in the yield test or for cooked portion costs from the Cook Test page). To view information on the total cost of producing meat portions from the Yield Test page click on the link below. Note: The total cost per meat portion includes any costs which were entered on the Yield Test page, such as cutting labour, meat cost, and other costs etc. Cost llocation Methods C The spreadsheet shows several ways to allocate total costs to meat portions.. Simple Costs are allocated in proportion to the weight of the item.. Main Item ll costs are assigned to the main meat item. If you wish to use Main Item cost allocation you must select the item to assign all costs from the drop down list (shown at right). C. Market Value Costs are assigned in proportion to the items market value. 26 Food Service User Guide Financial Tools for the Meat Professional
Section 1 Guide to the Yield Test Spreadsheet Plate Page (continued) Click on the Plate tab to view this page. Menu Item Name Click on the PLTE COSTS ND MRGINS link. Enter the Menu Item Name in the yellow text entry region, as shown below. Inputting Ingredient Items To enter a meat ingredient select from the drop down list of items taken from the Yield Test page OR manually enter text. drop down list will appear for cost per portion ($/P), with the external purchase cost calculated from the market values from the Yield Test page (shown on right). The prices from the three cost allocation methods are also available (simple, main item, and market value). You can select from the list OR enter your own values. Select non-meat items and portion cost information from the drop down lists produced from the ingredient databases OR enter text manually (see example below). Note: If you do not use meat items from the Yield Test page, drop down lists will be blank. No Raw Meat Portion Cost Information will be shown for meat ingredients manually entered. Financial Tools for the Meat Professional Food Service User Guide 27
Plate Page (continued) Click on the Plate tab to view this page. Menu Price Enter the price of the Menu Item in the yellow data entry cell. C Variable Costs Enter Variable Labour Costs and Other Variable Costs in the yellow data entry cells. C Report Information To input information for the Plate page report, click on the ENTER REPORT INFORMTION link. Enter text in the yellow text entry regions (shown at right). To view or print the Plate Report, click the REPORT link. For assistance with printing, see page 10. 28 Food Service User Guide Financial Tools for the Meat Professional
Cook Test Page Click on the Cook Test tab to view this page. 1 STEP 1: Unit Selection Select the units for weight, currency and temperature. The Cook Test page allows the user to determine the amount of cooking and portioning shrink as well as the cost per portion. 1 2 Note: Units on this page are set separately from other pages in the spreadsheet. 3 2 STEP 2: Raw Product Information 3 STEP 3: Cooking Protocol Enter the name of the raw product as well as weight and price information. The names of products produced on the Yield Test page will appear in a drop down list. You can select from this list OR manually enter items. Note: If the Cooking Test Data screen is not visible click the ENTER COOKING TEST DT link. Enter the time and temperatures for cooking, as well as the type of oven used in the yellow data entry cells. list of oven types as well as doneness levels will appear in a drop down list. Financial Tools for the Meat Professional Food Service User Guide 29
Cook Test Page (continued) 4 Click on the Cook Test tab to view this page. STEP 4: Print Cooking Test Data Form You may wish to print the Cooking Test Data form to enable staff to record the required information. To print, click on the link shown below (for assistance with printing see page 10). 4 5 efore printing, you may enter Instructions in the yellow region. 6 5 STEP 5: Cooked Product Information 6 STEP 6: Cooking Test Report Enter the total cooked weight before and after portioning, as well as the number of portions, for each item. Enter the report information as shown below. Print the Cooking Test Report by clicking on the links shown below. For assistance with printing, see page 10. 30 Food Service User Guide Financial Tools for the Meat Professional
Meat lock Page Click on the Meat lock tab to view this page. Meat lock Selection You can view or edit the meat block information for each species by clicking on the links shown on the left. The Meat lock page contains customizable information on product descriptions, specifications, grades as well as suppliers. This information is used for the drop down lists on the Yield Test page. Enter meat block choices in the yellow text entry region shown on the right. The information entered will be utilized in the Meat lock drop down lists on the Yield Test page. Grades and Supplier Information You can view or edit the information for grades and suppliers by clicking the GRDE and SUPPLIER links shown at right. Enter your own information in the yellow text entry regions. The information entered will be utilized in the Grade and Supplier drop down lists on the Yield Test page. Financial Tools for the Meat Professional Food Service User Guide 31
Meat lock Page (continued) Click on the Meat lock tab to view this page. Meat Items and Meat lock Specifications You can view the Meat Items which can be produced from the meat block, as well as choices for Meat lock Specifications by clicking on the ITEMS and SPECS links shown below. Meat Items and Meat lock Specification information can be customized by entering information in the yellow text entry regions (shown below). The information entered will be utilized in the drop down lists for Food Service Description and Specification on the Yield Test page. Up to 22 cut options can be entered for each meat block. Scroll right to reveal additional cells. Up to 10 specifications can be entered for each meat block. Scroll right to reveal additional cells. 32 Food Service User Guide Financial Tools for the Meat Professional
Help Page Click on the Help tab to view this page. Help Menu The Help Menu contains links for each page of the spreadsheet. The Help page provides basic assistance for the spreadsheet. More detailed help is available on the Internet. Note: You can also access information from the Help page by clicking on the HELP links throughout the spreadsheet. dditional Information The Help menu also contains links which when clicked provide information on financial terms, abbreviations used in the names of meat products, disclaimer statements, as well as instructions for enabling macros. www.meatfinancialtools.info n Internet support site has been developed for the Financial Tools. You can access help for specific portions of the spreadsheet by clicking on the purple www links. User guides and other materials can also be downloaded from this site. Financial Tools for the Meat Professional Food Service User Guide 33
Memo Page Click on the Memo tab to view this page. 1 STEP 1: Enter Contact Information and Select Memo Priority Level Enter contact information in the yellow text entry cells shown below. You can also enter an email address which will create a link, which the recipient can click, to send you an e-mail message. Memo Priority You can select the priority of the memo which will appear on the Main page. 2 STEP 2: Enter Memo Text Enter notes as well as the topic of your memo in the yellow text entry region. The Memo page allows the user to attach comments or instructions to the spreadsheet. 3 1 3 STEP 3: Set Memo Notification 2 The drop down list is used to select the memo notification message on the Main page. To print the Memo, click on the link shown. For assistance with printing see page 10. 34 Food Service User Guide Financial Tools for the Meat Professional
Section 3 Guide to Compare Yield Tests Spreadsheet Compare Yield Tests Spreadsheet Main Page 37 New Users Page 38 Select Files Page 39 Comparison Report Page 40 Information Page 41 Section 3 Guide to Compare Yield Tests Spreadsheet Financial Tools for the Meat Professional Food Service User Guide 35
Section 3 Guide to Compare Yield Tests Spreadsheet Introduction to the Compare Yield Tests Spreadsheet Section 3 Compare Yield Tests Spreadsheet Using the Compare Yield Tests Spreadsheet in Your Operation The Compare Yield Tests Spreadsheet allows the user to compare up to five yield tests simultaneously. Use the spreadsheet to: Compare yields from meat blocks with different starting specifications. Evaluate meat products from different suppliers. Track your operations efficiency by comparing information over time. nalyze the profitability of up to five menu items (plates) simultaneously. of the Compare Yield Tests Spreadsheet The spreadsheet has five pages which are described below. Main (page 37) Contains the main menu New Users (page 38) Contains important information for new users Select Files (page 39) Select yield test files for comparison Comparison Report (page 40) Report for yield test and plate comparisons Information (page 41) Information on comparing yield tests 36 Food Service User Guide Financial Tools for the Meat Professional
Section 3 Guide to Compare Yield Tests Spreadsheet Main Page Click on the Main tab to view this page. Main Menu The Main page contains links which can be clicked to access other pages in the spreadsheet. The Main page provides the user menu and displays information on the availability of memos as well as the current settings for weight and currency units. Links for information on the Internet are also included. If you wish, the page tabs can also be clicked to move between pages. Information for New Users Important information for new users can be viewed by clicking the red link shown below. summary of factors to consider when comparing yield tests is also available, click the VIEW INFORMTION PGE link. Visit www.meatfinancialtools.info for assistance and to download the Financial Manual for the Meat Professional. Financial Tools for the Meat Professional Food Service User Guide 37
Section 3 Guide to Compare Yield Tests Spreadsheet New Users Page Click on the New Users tab to view this page. Spreadsheet Macro Information The Yield Test Spreadsheet uses pre-programmed functions called "macros" to enable some actions to be performed automatically for the user when they click on a button. Click on the TEST MCROS button shown at right to ensure macros are functioning. If macros are enabled, a message box as shown on the right will appear. If no message appears see page 8 of this guide for step-by-step instructions for enabling macros. The New Users page provides basic information about setting up and using the spreadsheet. This includes sizing the screen to fit the display and instructions on how to enable macros. Do You Need to Resize the Spreadsheet? Optimal use of the spreadsheet requires that it be sized to fill the screen. If your screen looks like the examples on the right, you should adjust your spreadsheet magnification settings. For step-by-step instructions on sizing the screen see page 9 of this guide. Spreadsheet too large. Spreadsheet too small. 38 Food Service User Guide Financial Tools for the Meat Professional
Section 3 Guide to Compare Yield Tests Spreadsheet Select Files Page Select Files Click on the Select Files tab to view this page. The Select Files page allows the user to select up to five yield tests to compare. Click on the FILE buttons, as shown on the right, to select a Yield Test Spreadsheet file to compare. Once selected, the file name will appear in the cell. The information from that file will then be shown on the Report page. Use the CLER button to remove a file. Tips for Use The name of files selected should not include an apostrophe. s an example, the file Mark s file.xls may not function unless it is renamed Marks file.xls In some versions of Excel, the Yield Test file to be compared must be placed on the desktop or on a floppy disk (drive ). Macros must be enabled to select files. If the FILE buttons do not function click on the red TEST MCROS button. If no message appears see page 8 for information on enabling macros. Financial Tools for the Meat Professional Food Service User Guide 39
Section 3 Guide to Compare Yield Tests Spreadsheet Comparison Report Page Click on the Comparison Report tab to view this page. Viewing and Printing Reports The Report page contains printable reports for the Yield Test and Plate page. The Comparison Report menu contains links which can be clicked to view and print three reports. For more information on printing see page 10. Yield Test Comparison Report Plate Comparison Report Single Yield Test Item nalysis The Single Yield Test Item nalysis report allows the user to select an individual product, from a yield test, to compare. Single Yield Test Item nalysis drop down list will appear in the yellow data entry cell when it is clicked (as shown right). The report will then display values for the selected item. To export the Report page to a separate Excel file, click on the EXPORT button. For the button to function, macros must be enabled (see page 8). 40 Food Service User Guide Financial Tools for the Meat Professional
Section 3 Guide to Compare Yield Tests Spreadsheet Information Page Click on the Information tab to view this page. Macro Information Click on the MCRO INFO. link to view information on enabling macros. The Information page contains details on enabling macros and making comparisons. Comparison Information Information on making valid yield test comparisons can be viewed by clicking on COMPRISON INFO. link. Disclaimer Information Important information regarding the spreadsheet can be found in the disclaimer statement. DISCLIMER: lthough the Compare Yield Test Spreadsheet has been constructed in a way which we believe is accurate, the eef Information Centre cannot guarantee the accuracy of the spreadsheet and cannot be responsible for any damages or loss arising from its use. No warranty is given or implied. Financial Tools for the Meat Professional Food Service User Guide 41
Practical Financial Information Food Service Retail Trade Food Service Financial Tools User Guide. Food Service Financial Manual. To make using and interpreting financial information easier the eef Information Centre has created the Financial Tools CD. Designed for the meat professional, the CD provides spreadsheet based software with user guides as well as financial manuals. y developing your understanding of financial concepts and using the Financial Tools to evaluate production options in your own operation, we can help you grow your business. Financial Tools folder and CD. Retail Trade Financial Tools User Guide. Retail Trade Financial Manual. 42 Food Service User Guide Financial Tools for the Meat Professional
Financial Tools on Compact Disc The Financial Tools CD If you need assistance with the Financial Tools CD, visit the link below: www.meatfinancialtools.info/cdstart.htm Computer Requirements Hardware Intel Pentium or compatible processor 32 M of RM (64 M recommended) CD ROM drive Operating System Microsoft Windows 98 or newer version Software Microsoft Excel 2000 or newer version dobe crobat Reader Software (supplied on CD) Internet (Optional) Microsoft Internet Explorer 5.01 or newer version Internet connection The information presented in this manual is for version 2004 of the Financial Tools spreadsheets and Microsoft Excel 2002. Download the most current version of this manual at www.meatfinancialtools.info Financial Tools for the Meat Professional Food Service User Guide 43
C NDIN EEF Your Measurable dvantage For more information contact: Marty Carpenter Food Service Manager Canada/U.S. Tel: (403) 275-5890 ext. 303 Fax: (403) 275-9288 E-mail: mcarpenter@beefinfo.org eef Information Centre 6715 8th Street NE, Suite 310 Calgary,, Canada T2E 7H7 Michael Young Director of Operations Canada/U.S. Tel: (403) 275-5890 ext. 306 Fax: (403) 275-9288 E-mail: myoung@beefinfo.org eef Information Centre 6715 8th Street NE, Suite 310 Calgary,, Canada T2E 7H7 eef Information Centre, 2004. Printed in Canada.