OPERATIONS GUIDE

Pre-service preparation

Turn expected orders into an ingredient and task plan.

Edit in Excel or another spreadsheet app. Enter your actual figures in the blank English template.

1. 01

   Estimate orders

   Use reservations, recent sales and the day of the week. Label estimates separately from actual records and explain unusual demand.

2. 02

   Break down each menu item

   List rice, vegetables, protein, sauce and garnishes separately. Combine ingredients shared by several dishes without counting them twice.

3. 03

   Compare requirements and stock

   Multiply expected portions by quantity per portion, then subtract usable stock. Record purchased weight and usable yield separately.

4. 04

   Assign the work

   Separate advance preparation from final assembly. Assign an owner, start time and completion criteria. Follow the kitchen’s verified storage and hygiene procedures.

5. 05

   Record the difference

   After service record sales, leftovers and waste. Adjust the next preparation plan using the largest differences.