See a week of demand, projected stock, and open orders across every plan on one grid, then open a day and set the working hours that guide the floor.
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It's Monday and four plans are open at once — a batch of base sauce here, a spice blend there, teriyaki bowls for a new account. Before the floor starts you want one honest look: what each recipe owes this week, what's already scheduled to cover it, and where a day is quietly running short. The master calendar lays every plan onto one week-grid so you read demand and coverage side by side, then adjust before a single kettle turns on. Open it at Master calendar.
Kitchen+The grid gives one row per recipe, grouped by department, with a column for each day of the week. Two columns on the left tell you the story at a glance, and any day's cell opens a full breakdown.
Open the master calendar
From the Production menu, open Master calendar. It lands on the current week with today marked. Move week to week with Previous and Next; Today jumps back. Use the department filter to narrow to one team, or leave it on All departments.
Read what each recipe owes and what's covered
Required is the week's demand for that recipe. Open is what's still uncovered once you subtract scheduled production and on-hand from Required. Open is color-coded: red when you're still short, amber when you've scheduled more than the week needs, green when it balances. Select the Open number to see the arithmetic — required, scheduled, WIP available, and what's left.
Open a day for the detail
Select any day's cell to open a panel for that recipe on that date. It shows the WIP on hand at the start of the day, what's planned to produce, what pulls it down — consumed elsewhere, waste, kitchen returns, manual consumption — what will expire that day, and which plans are set to consume it. It's the full supply-and-demand ledger for one recipe on one day.
Three lenses across the top change what each day's cell reports. Switch between them without losing your place in the week.
Editing a cell here schedules it
Typing an amount into a Production-lens cell is the same act as scheduling from the plan itself — the day lands on the plan's schedule and flows to the floor. For the full flow, see Schedule a plan into runs.
Shift hours are the working hours you expect from each department, day by day — the capacity side of the picture. They don't move stock or block anything; they give planning a sense of how much a team can take on.
Open Shift hours
Select Shift hours in the top corner. Pick a department, and the week lists each day with its hours.
Set the hours for a day
Type the working hours into a day — 0 to 24, in half-hour steps. The default is 8. Each field saves on its own when you move off it. Days in the past are read-only; you set hours forward, not into yesterday.
Shift hours are advisory
Hours inform planning but never block a schedule. Cut a day's hours below what you've already committed on a day that still has pending plans, and the row flags a warning — May affect pending — naming the plans, so you can decide whether the day can still absorb them.
The colors are the whole point of the grid. A red Open means the week's demand for that recipe isn't covered yet; an amber Open means you've scheduled past what it needs. A red projected WIP in a day's cell means that day runs the recipe's stock negative — you're planning to consume more than you'll have. Read those against the department's shift hours: if the days that are short also have the fewest hours, that's where to move a batch, add hours, or plan who works.
Editing needs permission
Reading the calendar is open to anyone on the production team, but changing scheduled amounts or shift hours needs the matching permission. Without it, the cells show the numbers but won't accept edits.