Menu Management Software, Dietary software, Tray Tickets, Tray Cards, Food Service Software

4. SQ RecipesOnDemand Main Screen The user-friendly and attractive interface will help you manage and edit all of your recipes. From the Main Screen, you can access all functionality for recipes via the Master Recipes thru Tools buttons.

5. Ingredients and Prepared Foods Listing by Category Ingredients are immediately available to you with nutrient analysis from the USDA. Ingredients described as “User Defined” have user entered nutritional information specific to the product or brand. Each Prepared Food item is complete with the associated preparation steps for you to quickly get started. These items include nutritional information from the USDA or defined specifically according to the product or label.

6. Selecting the Recipe Box Your software comes with 5000+ recipes ready for immediate use and including HACCP guidelines with critical control points. These recipes can be used as a base and then altered to suit your organization’s needs. You are also able to start “from scratch” and add your own recipes. Recipes are sorted into recipe boxes by category for ease of use. To the right is an example report of the recipes available to you, sorted by category then alphabet.

8. Custom Selected Multi-Yield Recipe Multi-Yield Recipes are automatically scaled for up to 4 quantities of your choosing. Scaled Recipes are ideal for actual production as the Amount for each Ingredient is listed beside the actual Preparation Step. Makes instructions easy to follow!

9. Sample Alphabetical Recipe Index Recipe indexes can be sorted by category or alphabetical order, depending on user preference.

10. Creating Nutrition Facts Labels and Nutrient Analysis for Selected Recipes Nutrition facts labels and nutrition analysis can be generated for any recipe based upon the nutritional information of the ingredients. Labels can be placed on items for sale and/or posted for customer access to nutritional information.

11. Nutrition Facts Label A single nutrition facts label can be used for take out meals, snacks, or meals on wheels. The nutritional analysis features macro- and micro-nutrient amounts, including percentage of carbohydrates, fats, and proteins as well as available vitamin and mineral content.

12. Menus OnDemand Access Menus and Menu Batch Reports OnDemand supplies you with a basic menu. You can edit this standard menu or create your own from scratch. This allows you to get started quickly with the menu as-is or to make changes to fit your organization. You are also able to print several different menu batch reports depending on your needs and different uses in the facility.

13. Selection Options for Menu Batch Reports You have several menu report options depending on your needs. You can specify weekly (WaaG), Daily, Nutritional Analysis, or a Recipe Cookbook with nutrition labels for any selected menu and diet order.

14. Highlight Desired Diets and Textures Then Select using Arrow keys You are also able to specify which therapeutic diets and textures you would like to view. The menu reports only use your selected diet and texture modifications.

15. WaaG (Week At A Glance) Report Options You can customize your Week at a Glance Menu Reports to meet your needs. Options include: -report size (letter or legal) -to include serving sizes -font size and style -menu categories -printing the date You can even add a cheerful note to print at the bottom! Select menu categories Font & Type Size Date and Menu Note

16. Menu Building Screen Edit Menus and Print WaaG Reports This is how your screen will appear before printing. You can choose to print a WAAG report in two different sizes- Letter or Legal You can edit a day’s menu by selecting any meal during that day. The Menu Building screen will appear, showing all selections for every meal served that day.

21. Source of Diet Spread Details ThreeSquares makes it incredibly easy to build diet spread data by simply dragging and dropping items within a grid as you build your menu. Your diet spreads are also memorized, allowing quick retrieval and editing of past information.

22. Daily Menu Examples Letter or Legal-sized Diet Spreadsheets can be printed (4 or 6 columns). This sample Daily Display Menu shows starred Main Items, but does not print Food Descriptions. This is just one display example; there are several other options to tailor to your preferences.

23. Selections for Summary Nutrient Analysis There are a variety of options for customization of your nutrition reports. You can choose a Summary or Detailed Report.

24. Nutrient Analysis Details Report The Nutrient Analysis Details Report provides the nutritional analysis for each menu item as well as the totals per meal.

26. TrayCards OnDemand Search For People By highlighting a specific person and clicking on the “edit” feature, you have full access to a wide range of details regarding every person in your facility.

27. Individual Profiles You can edit a person’s diet type and texture, as well as their dining locations. There are links to enter Person-Centered Care details and personal preferences. You can also indicate if a person will be off premise for any amount of time, helping to limit wasted meals.

28. Allergy and Dislike Options for Individuals From this page, you can edit a person’s allergies or dislikes. You can pick from individual ingredients, prepared foods, or complete recipes. These dislikes and allergens will be identified on the individual’s printed tray card. This will help lower costs by eliminated wasted items and prevent any person from getting a food item that may result in a life-threatening allergic reaction.

29. Setting Menu Substitutions After establishing dislikes and allergies, you can indicate a person’s substitution choices. Whenever an item is served that a person does not want, and if the alternates also do not meet the needs of this person, the indicated substitution will be included in the menu planning and will be made available for that person. In this example, a person has indicated that whenever chocolate ice cream is being served they would prefer vanilla.

30. Personal Menu A Personal Menu can be used to assign extra items to be printed on the person’s menu. In this example, “Bowl Plastic Thermo” is added as an Extra Item and Wheat Chex is added as a Personal Menu item. The Personal Menu item will always take precedence over the main menu selections in the Menu Decision Tree.

31. No Personal Menu Veggie Frittata Salad Grilled Chicken Fruit Plate Satisfied Person Start/End Option Found Allergy Found Continue if no Option Found Allergy Found Allergy Found No Allergy Option Found Luau Pork Plate MENU This is a visual representation of the menu “Decision Tree”. Menu building for each person begins with their personal menu selections, then continues along the cycle until viable options are found. The menu automatically takes into consideration allergies, dislikes, substitutions, and menu items that are always available on hand.

32. Sample Snack & Extra Item Labels From the Personal Menu screen there are buttons to allow the user to print snack item or extra item stickers as needed

33. Personalized Serving Sizes You can adjust serving sizes by menu category and by meal. By ensuring that each person is getting enough of what they want and not too much of what they don’t, people will be happy and money will be saved.

34. Tray Ticket Notes For each meal a person can have tray ticket notes personalized for their needs. In this example, the person needs help slicing whole, fresh apples. Tray ticket notes can be used for specific meals or every meal scheduled for that person.

35. Sample Tray Cards and Tray Tickets The tray card to the left prints a list of everything on the selected person’s “do no serve” list, any serving size adjustments, personal menu items, extra items, and any tray ticket notes that were entered into the system. The tray ticket to the right has each menu item for the person’s selected meals, as well as any extras that have been indicated. The tray tickets are person/diet/meal specific to serve the right food to the right person at the right time, so people are happy!

36. Sample Pre-Selective Menu

37. Select Menu Tally

38. Weight Tracking TrayCards OnDemand allows you to easily track resident weight changes from admit weight. There is a location to indicate the target weight as well as the appropriate weight range. The individual’s weight changes are instantly updated to a graph, allowing quick analysis of a person’s weight status.

39. Sample People Lists/Rosters You can print rosters and lists sorted in a variety of ways to provide the information you need exactly as you want it.

40. Sample Rosters These are two examples of Resident Rosters. The top is sorted by room, the bottom by diet type. There are many other options for sorting Resident Rosters, including Texture Type and Resident Name.

41. Production The Production functionality can be located in the “People On Demand” section.

42. Production Batch Print Reports You have several options available for Production Reports. You can opt to print specific meals, several meals at a time, or according to production area. Production sheets and production summaries are helpful for kitchen staff to log food temperatures, meal delivery location, or leftover amounts after service.

43. Sample Production Sheets

44. Production Summary

45. Meal Delivery Area Summary

46. Costing OnDemand Costing is a component of Recipes OnDemand and ThreeSquares OnDemand. It is not available with the individual Menus OnDemand or TrayCards OnDemand software. Within this program is the ability to

47. Menu Cost Selection Screen

48. Menu Cost

49. Menu Cost Analysis Report

50. Daily Menu Cost on Screen

51. Daily Menu Cost Report