Opt-In Process

  1. A: Please contact the PrimeroEdge Team for more information regarding implementation.
  2. Contact:
  1. A: A PrimeroEdge team member will contact you via e-mail to let you know if you are in the next round.
  2. Contact:
  1. A: A PrimeroEdge team member will contact you regarding next steps.
  2. Contact:

Menu Planning Software

  • The commodity code is provided by the USDA and is available in the ingredients coming from the Child Nutrition Database. USDA requires us to display this field and District can search for an ingredient by that code. However, it is not needed not for entering ingredients unless the District would like to.
  • Tags are labels for ingredients and recipes it list words that pertain to the ingredient or item. For instance, beef stew may have the following tags: beef, meat, carrots, stew, and broth. This can help organize the District’s recipe and food items and essentially replaces the categories drop down list where they could select dairy, fruit, vegetable, meat and so on. This is a great way to add as many categories as they need quickly and easily.
  • Tags can also be used for various purposes in Menus and/or Menu Cycles:
    • Tags can be used on Menus to “flag” them for a specific use – i.e. Special Menus for holidays, field trips, etc.
    • Tags can be used to mark menus with “types” of food – i.e. Asian, Mexican, BBQ, etc.
    • Tags can be used to differentiate between menus with high protein vs. low protein, or specific food type contents such as fresh green beans to associate menus with sale items or seasonal items offered by a vendor.
  • Exact Match will only show results that exactly match the user’s search criteria, such as Chicken Nuggets as the ingredient name will only display any ingredients with that name. However, Smart Search will look for all possible matches and apply Chicken Nuggets to all possible labels such as description. This does a form of search as well as the words can be in a different order, for instance “Raw Strawberry” would match “Strawberries, raw”.
  • The difference between As Purchased and As Served is a simple one. As Purchased indicates that the ingredient will be distributed as it was purchased and requires no preparation, such as a Banana Nut Muffin that come prepackaged. As Served means that there is preparation involved such as a can of corn which would need to be opened and heated. This is required by the USDA and can come in handy when working with single ingredient recipes.
  • The Name of the ingredient should be the full name of Ingredient for instance Chicken Nuggets, WWA-WG 79872. The short name on the other hand could be something as simple as Chicken Nuggets. Short name is used for searching purpose only. All other functions will use the Full Name.
  • A marketing name is the name the District can give an ingredient or recipe on PrimeroEdge that will appear on the menu for SchoolCafe. So, instead of parents seeing Chicken Nuggets MMA WG 2342, they’ll see Chunky Chicken Nuggets or whatever the District choose to market it as.
  • The Strict Batching check box allows the user to prevent any scaling of the recipe or ingredient. For instance if a District have a single ingredient recipe such as a muffin and they do not want it ever served in half. They can inforce Strict Batching meaning that they may not split the serving or scale it in anyway. Another example to consider is a can of green beans, they don’t want to serve half of it but need to serve the whole can. If they get 22 (1/2 cup) servings for the recipe, they might select the “Strict Batching” option to only allow this recipe to be planned for and produced in multiples of the can.
  • ​On the Production Plan – if the site does not input a multiple of the strict batch servings (i.e. Strict Batch = 22, servings must be 22, 44, 66, etc… they cannot be 35, 50, etc) – the Production Plan will NOT save as complete until the number for Strict Batch recipes on the plan has been modified appropriately. A red message bar DOES Show on the page with the recipe affected by this strict batching requirement.
  • This tells the system to only use the step for nutritional analysis only, not on the production side of the recipe. You might use this for a spaghetti recipe where a lot of water is used and then drained off.
  • This indicates the Menu Item is prepared at another facility when the Food Preparation Site is different from the serving site.
  • This indicates the Menu Item should appear in the summary view of the Menu Calendar Report.
  • If the standard measurements the recipe scales to are not to the user’s liking, they can work around it by utilizing “Preferred measures” where the user specifies all measurements to use.