Kitchen Reports

See everything you need to make across every upcoming order in one table, so you can order ingredients and plan production without opening a single quote.

Where to Find It

Go to Logistics → Kitchen reports. The consolidated item view is what opens, and the row of buttons across the top switches between the different cuts of the same data.

The Views

• Next 7 days — today plus six, a column per day. The one most kitchens live in.
• Next Week — Monday to Sunday of next week, a column per day. Use it when you’re ordering ahead rather than working this week.
• Next 4 weeks — four columns, one per week, for the longer look.
• Daily Orders — a single day in full. Today and Tomorrow are one click, and the calendar picks any other date.
• Production Report — the same day grouped by departure or service time, so the 7am run is separated from the 11am one. Shows time, order type, order number, customer, category, quantity, and the item with its notes and chef notes.
• Item Report — the same day the other way round: a row per item, with the orders it belongs to underneath, each showing its time, quantity, status, order number, customer and chef note.
• Upcoming Items — everything from a start date onwards, with a search box (item name, customer name or order reference), a date range, and a filter by item category.
• Shopping list — only if your account has recipes and costings turned on. See Ingredients Library.

Every view has three tabs of its own: Menu, Beverages and Equipment. On the Menu tab you can also narrow to one or more sections, which is how a kitchen with a hot section and a pastry section gets its own list. See Sections & Departments.

The Production Report and Item Report have a Display columns control, so you can turn off the columns you don’t want on the printout. Order type and customer are optional on both, and the Production Report can also show the delivery address and the item category.

Reading the Numbers

This is the part worth knowing, because it changes what the totals mean.

Every quantity is accepted and pending together. A cell reading 40 | 12 is 40 portions on accepted quotes and 12 more on quotes the customer hasn’t confirmed yet. The pending figure is always in red. There is no switch to hide it: these reports deliberately show you the whole picture, confirmed and not, so nothing lands on you unseen.

So before you order, look at the colour. If a big number is red, that work isn’t confirmed.

A quantity in a circle changed in the last six hours. That’s the report telling you what has moved since the morning, so a chef coming back to it can see the one line that’s different rather than re-reading the sheet.

The top right of the table carries the time it was last refreshed, so a printout is never ambiguous about when it was true.

Bundles

Bundles are counted as their contents. A menu item made of other catalogue items (a platter, a boxed lunch) puts each of its contents on the report at the real quantity. Twelve platters of six sandwiches read as 72 sandwiches, while the platter itself is left off, because ticking the bundle switch unticks Include in chef & driver docket on that item. Re-tick that box on the item and the platter is counted here as well. See Bundles.

On the Beverages and Equipment tabs the kit itself is dropped automatically whenever its contents sit in the same tab, so a drinks package doesn’t double up against the bottles inside it.

Printing and Downloading

Every view has Download CSV and Print PDF at the foot of the table, and both carry whatever you’ve filtered to: the tab you’re on, the sections you picked, the date or range you chose.

Underneath the buttons, Puree records who last downloaded it and when. If the sheet already went to the kitchen this morning, you can see that before you print another one.

Recommended Workflow for Kitchen Ordering

A common rhythm is to check Next Week towards the end of each week, on a Thursday or Friday, to plan ingredient ordering for the week ahead. Filter to the sections that matter, read the accepted figures as firm and treat the red ones as a decision, then download the CSV or print the PDF for whoever places the order.

The Production Report is the one to print on the morning itself, because it’s ordered by the time each thing has to leave.

Tips

• Read the red before you order. A quiet-looking week with large pending numbers is a week to ask about, not a week to buy for.
• The circles are the fastest way to catch a late change to a confirmed order.
• Use the section filter to hand each part of the kitchen only its own list.
• Use Upcoming Items and search by item name when the question is “when is this next going out?” rather than “what does Thursday look like?”