Prep Forecast
Tomorrow's prep sheet and purchase list, written each evening from your own sales history.
What we do
We forecast by dish and day, adjusted for paydays, holidays and weather, in kitchen quantities. The chef's corrections become the next version.
The problem
Prep and purchasing run on the head chef's memory. Over-prep goes in the bin, under-prep turns customers away at eight. On the chef's day off the guess is worse, and everyone knows it.
The fix
Every evening, tomorrow's prep sheet and purchase list arrive already written, from the restaurant's own sales history. The chef reads it in a minute and changes what is wrong. The list is a draft, never an order.
How it was built
Sales by dish by day, adjusted for paydays, holidays, rain and anything on the calendar nearby, printed in kitchen quantities and supplier units. Every override is recorded, so the chef's corrections become the next version.
What it left behind
The chef's corrections, recorded. That is what made a second branch possible, and what would survive his resignation.