Version 8.0

Version 7.1

• Ability to calculate service charge AND/OR gratuity percentages.

• Ability to assign another fee to menu, beverage, rentals, misc., and staffing.  For example: charge a 12% damage fee to rentals.  The fee name can be changed from event to event - along with the items it is calculated on - allowing the fee to be anything you require!

• Set a default food cost threshold.  Set a threshold percentage (ex:  30% food cost) to either warn, or even not allow, modification of an event menu if it causes the threshold percent to be exceeded.

• Ability to set the packing list 'send' qty to be a percentage of the guest count, or a specific quantity (currently you can only specify to send 1; or the guest count).  In addition, items can be eliminated from the packing list for certain service styles.  I.e., perhaps you want to pack the carving knives for a menu item when the event is a buffet - but not a picnic.

• Create the packing list report by event or specified date range.

• Print Staff Schedule report by day (currently date range view sorts by staff member).

• Client email added to event worksheet. 

• Options to print the venue notes and beverage descriptions on the event worksheet.

• Summarize rental detail on the Proposal (i.e., hide charge detail, showing subtotal only).

• Expanded search capability from event *Select an Event* screen.

• Filter Rental & Miscellaneous order reports by salesperson and/or vendor.

• Set a default Service Style for new events.  New default also for whether or not staff gets invoiced.

• Enhanced Calendar!!  Choose Month, Week, or Day view.  Select which fields you would like to see in event detail grid below.  Calendar will list major holidays, blocked date reasons, and number of reminders for day.  Click directly to event or reminders from day cell. 

• Re-sequence menu order for events with multiple menus.  Ex: make menu #2 become menu #1 without having to delete all and re-add!

• Subtotals (food, beverage, rentals, misc., staff) broken down on event 'Payments & Totals' tab.

• Better profit analysis design in financial.

• New 'Hold' status added to database. 

• Determine logo position (left, right, middle).

• Direct interface with the industry leading diagramming tool Room Viewer(tm).  Create event layouts that will dazzle your clients and inform your staff.  Note that the Room Viewer (tm) software must be loaded on your system to use this feature.  For details on purchasing Room Viewer (tm), please visit their website www.timesaversoftware.com.

• Assign reminders TO a salesperson - find assigned reminders (yours or others) faster than ever!

• QuickBooks(tm) 1 cent rounding discrepancy corrected.

• Fax number available when 'quick adding' a client.

• Much much more...

Version 7.0

• Enhanced security:  assign individual login id's with preferences as to what user can/cannot view and edit.

• Special (generic) note fields added for menu, beverages, rentals, miscellaneous, and staffing - much more flexibility to prepare your Proposal!

• Show menu item description and sale price when selecting menu items for an event.

• Quick Print: print the 'Proposal of Service', 'Event Worksheet', or 'Invoice Event' reports directly from event screen (i.e., do not have to load report module then search for report).

• Enhanced reminder functionality:  create reminders directly from an event, sort by complete/non-complete, view by login id.

• Event 'Main' tab rearranged in more organized manner.

• Custom report designer option to print by date range and status selections (rather that 1 event at a time).

• 'Update All Quantity' button option for beverages and rentals.

• Menu Item Packages: optionally set a default quantity for the individual items within the package.

• Option to set the event contact name as the invoice 'Bill To' rather than the client name.

• New time fields:  'Leave Time' and 'Pickup Time'.

• Set dates for event times (ex: setup, pickup, or perhaps cleanup time does not have to be event date).

• Enhanced profit and costing analysis view and reporting.

• 'Schedule of Events' report: option to sort by Venue.

• 'Event Worksheet' report:  sort by event date and event time rather than invoice number.

• Service charge default data (% and applies to) set at business level rather than remembering last event data.

• Enhanced 'Combined Invoice' report layout.

• Optionally select which categories to print on Production Worksheet report (now called 'Event Menu Item Production Worksheet').

• Optionally use 24 hour clock rather than AM/PM.

• Much much more...

Version 6.1

• Full staffing manager.  Hire and edit staff from a single screen for an entire day. Easily see and resolve conflicts.

• Confirm hired staff for an event.  Automatic warnings for unconfirmed staff 'x' days in advance.

• Full contact manager.  Record important event specific notes/conversations through the life cycle of an event.  Option to automatically create a reminder based on a note.

• Complete event report designer!  Create your own event reports.  Change colors, change fonts, insert graphics, name your own labels.

• Print the calendar (month view) in calendar format.

• Deposit 'Due Date' field added.

• Search events by 'recently viewed'.

• Import clients FROM Outlook.

• Specify specific event statuses to be exported to Outlook (ex., confirmed and proposal only).

• More advanced menu item search (ex: show all items with the word 'crab' in the name).

• Export payments recorded in Total Party Planner to QuickBooks(tm).

• Print contract separately from Proposal.

• Guaranteed count added to contract template.

• Menu Item names unique by category (ie., you can have the same menu name in the database as long as they are associated to different categories).

• Sub-recipes will list as 'ingredients' on the main recipe.

• Recipe labor costs built by staff titles and prep hours (rather than just a random assignment).  As title wages increase, the recipe labor cost automatically increases.

• Ingredients scaled to higher order on recipe and production worksheet reports (ex., 256 oz - fld will report as 2 gallons).

• Default pack list 'send' quantity enhancements.

• Copy invoiced event staff when using the event copy feature.

• Expanded field selection and image support in mail merge.

• New field for staff email.

• More efficient production worksheet.

• New report:  Outstanding Proposals by selected date range.

• New report: Client Balance by selected date range.

• Optionally print only subtotals and totals on invoice (no line item pricing).

• Store credit card 3 or 4 digit security code.

• Much much more...

Version 6.0

• Synchronization utility to update multiple 'disconnected' databases (office, laptop, home).  Sync the changes entered from each remote database back to the main source - i.e., no longer a full replacement of the main file from a backup. <Discontinued Feature>

• Recurring event copy (ex:  every Monday, the third Tuesday of each month, etc.).

• Special diet/allergy section added to the client and client contact - quickly and conveniently review the notes before building an event menu.

• Tax exempt number added to client screen - if a client has a tax exempt number, TPP will automatically ask you when building a new event for the client if you want to mark the event as tax exempt.

• Add descriptions to beverage and rental items - makes a more powerful presentation on the proposal.

• Add proposal 'text modifiers' to your event menu - type or build your own list of phrases such as 'Choose from the following' or 'Items to be butlered, etc.   Place the notes anywhere in the menu section.

• Bill flat rate staff (ignores hours).

• Include custom staff notes at the event level.

• Automatically calculate the rental order amount - based on the total number of items  required for the day and the number currently in stock.

• Rentals included on the order list.

• Enhanced menu price analysis when building event menu.

• 3 new 'user defined' fields - you determine the name and usage.

• Cleanup time field added to event.

• Guaranteed guest count field added to event.

• Assign a reason code to cancelled events.

• Specify the order that beverages and rentals are listed on the proposal - currently sorts alphabetically.

• "Quick Add" a client contact from event screen.

• Choose to print event worksheet menu items in the order listed on the proposal or the order defined in the menu item category setup.

• Production worksheet includes calculated recipe yield .

• Option to suppress totals on the proposal - allows client to select from multiple menu options before quoting final price.

• Search for client, or venue, by phone number.

• Quickly 'go to' an inventory item from the recipe screen.

• Option to not invoice a miscellaneous item - internal cost only.

• Expanded flexibility of Room Manager.

• Option to discontinue inventory items.

• Close an event from the QuickBooks(tm) interface.

• Automatically merges existing QuickBooks(tm) client with a TPP exported client that has the same name.

• New sales by venue report.

• Inventory 'value' added to inventory bulk update screen.

• Credit card information automatically (if applicable from the client data) filled in when adding new event payment.

• Enter kitchen quantity, along with invoice quantity, when adding a menu item to event.

• All taxing detail defined at the event level - if an item does not fit into your taxing "rules" (formerly called schemes), simply change it at the event level.

• Client cell phone and email added to proposal.

• "Quick Add" new miscellaneous item from event screen.

• Search event history by client contact name.

• Remember last backup directory.

• Check for current updates via internet.

• Faster load time on network computers.

• Much much more...

Version 5.0 and Version 5.1

• Email integration via Microsoft Outlook(tm).

• Quickbooks(tm) data interface.

• "Quick Cost" your menu items for client pricing and internal costing - inventory input not required!

• Detailed breakdown of Event menu (by menu item) per serving cost - at the click of a button.

• Enter desired food cost percent to estimate client charge.

• Enter client price to get Event menu food cost %.

• Event Rentals added as its own itemized Event section.

• Expanded/renamed inventory classifications (food, beverage, equipment, other).

• Track packing list costs if applicable.

• Expanded packing list report with options to print menu items and Add Ons.

• Invoice staff hours at time of hire (no need to duplicate as an Add On).

• Create multiple custom contracts.

• Easier to read Event setup screen (divided by topic).

• Ala-carte items on 'per serving price' menus highlighted to clearly stand out.

• Improved design to enter Event client and kitchen notes. 

• Easier to read Proposal costing section.

• Track stock number through Inventory for faster ordering.

• Jump to a particular menu item definition/recipe directly from Event Setup screen.

• Jump to a particular menu item definition/recipe directly from Financial screen.

• Build multiple 'per serving price' menus ignoring the guest count (ex., lunch and dinner for the same count).

• Include Add On descriptions on Proposal of Service report.

• New invoice format summarized by category (food, beverage, rental, staffing, add ons).

• Show taxable and service charge items on detailed invoice templates.

• Quickly load 'the active' Event client and location information on their respective screens.

• Account number added to client screen.

• Terminology updated to reflect industry standards.

• Faster network load time.

• More intuitive screens to guide you through the process of designing your event.

• Much Much More!

Version 4.0

• Create and Edit your own Event Contract.

• Create a "generic" Proposal note (selected from a list instead of repetitive typing - or cutting & pasting).

• Preparation codes optionally assigned to recipe ingredients.  Ie., chopped, sliced, minced, etc.

• Summary report of selected Event Products requiring "preparation".

• Allow $0.00 flat rate Event menu cost.

• Dynamically change the title of your Proposal or Invoice.

• Apply Event Discounts as a percentage or flat rate amount.

• Discounts added to ledger for accounting purposes.

• New Report - Client Statement (slimmed down A/R by client).

• Store history of Tax @ segments (Tax Menu @, Tax Liquor @, etc.).

• Allow decimal entries for Menu quantities (ie., 1.5).

• Ability to enter fractions for recipe ingredients (ie., 5 1/4 cups).

• New report - Post Event Comments (print by date range, Location, or Client).

• Always Round Up feature added to recipe functions (ensure only whole Inventory units calculated in financial).

• Payments received added to Proposal.

• Heating & Serving instruction field added to Product.

• Print Heating & Serving instruction labels (great for take-outs!).

• Much Much More!