Preparing weekly projections #
This task is of most importance since the dishes’ estimative will be the number that the kitchen will prepare it.
First, the file for each menu has already been created. Go to google drive: Operation – Admin Templates – Production Logistic – Sergio – Weeks Menus Estimates. Open the current week and print two copies, one for you and one to be delivered to Sergio in the kitchen.
To make the projection of each item in our menu (items that will be produced in house), the rule of three used in mathematics should be made, based on an estimate that can be changed weekly, depending on the number of customers, also if the week has a holiday, etc.
For example, I will estimate for entrees based on 400 clients: I use 330 for entrees & 350 for macros.
The calculation, for example, Carnivore has sold 60 dishes so far with 85 customers. 60 plates are for 85 and 330 for “x.” 330 multiplied by 60 divided by 85. We have an estimate for Carnivore of 233 dishes for the week.
Finally, if you get this number directly on the website, as you can see below:
