How do sales projections influence the food preparation on the Prep Sheet?

Sales projections are a critical component of food preparation planning, as they directly inform how much of each item should be prepped in anticipation of demand. When sales are projected to be higher, this indicates an expected increase in customer volume, necessitating greater quantities of ingredients to be prepared. This allows the kitchen staff to meet demand without running out of food items during peak hours, ensuring that all menu items remain available to customers.

Conversely, lower sales projections suggest that less food will be sold, allowing the team to prepare smaller quantities of ingredients. This approach minimizes wasted food, reduces cost, and maximizes efficiency in the kitchen. By aligning food preparation with sales projections, kitchen managers can better manage inventory, reduce waste, and ensure smooth operational flow during service.

In summary, the relationship between sales projections and food preparation is vital for both meeting customer demand and managing resources effectively. This is why higher projections lead to more prep work, while lower projections lead to less prep.