Food & Bar
Prep Quantity Calculator
Expected covers × menu mix × portion size + buffer = how much to prep. Stop running out, stop overprepping.
FAQ
How do I estimate menu mix? +
Pull last 4 weeks of POS data and average. Track by day of week — Friday sells differently than Tuesday. New items, estimate 15-25% mix for week 1 and adjust.
What's a good buffer %? +
10-15% for stable items with good shelf life. 20-25% for first-time menu specials or weekend nights with weather risk.
Prep for the week vs daily? +
Daily prep keeps everything fresh but wastes labor. Weekly prep saves labor but risks shelf life. Most kitchens batch 2-3 days at a time for sauces and stocks, daily for proteins.