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From sales to prep: planned workflow

A planned workflow: use sales evidence to inform menu and prep decisions while keeping forecasts, actuals and owner review separate.

One decision, with its evidence

The question is: “What should we prepare for Monday?” Answer it in stages instead of treating last week's sales as a preparation instruction.

1. Start with comparable sales. In this sample, a restaurant sold 40 portions of a menu item last Monday and 50 the Monday before: 10 fewer, or 20% lower. Both are complete, separate daily reports. Weekly totals cannot stand in for daily sales.
2. Confirm the menu match. A manager checks that the two sales lines refer to the same dish, portion size and recipe. A renamed item or modifier is not automatically the same item.
3. Choose a forecast. The chef proposes 45 portions for the coming Monday after considering bookings and events. That is a forecast, not another observed sale and not a guarantee.
4. Check the recipe and usable stock. This sample recipe yields 10 portions per batch. The latest usable-stock count is missing, so the net amount to prepare is Incomplete. Do not silently assume zero stock or tell the kitchen to make five batches.
5. Review the plan before work starts. Get a current count, check yield and storage constraints, then have the responsible person confirm a preparation quantity. No plan automatically becomes a purchase or an order.
6. Compare with what actually happened. Record actual prep, sales, leftovers and waste separately. Review the difference before using it to inform the next plan.

How Savy should explain this decision

For the beta workflow available in these guides, start with adding documents, confirming the reading and reading your reports. Check beta versus planned scope before expecting a connected menu or prep workflow.