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# Production Sheet

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Version 31

Decision Logic’s Production Sheet tool gives stores the ability to more accurately predict the quantity of prepped items to prepare on a day-to-day basis, giving you greater ability to plan and control the production of your food products so that the right amount gets prepared.

Decision Logic uses historical menu mix data coupled with historical ingredient usage to predict your typical daily usage.

This information, along with your current on-hand inventory, allows Decision Logic to make a well-informed decision on how much you will need to prep on a given day.

With Production sheet, you can ensure production of the proper quantity of product is prepped to minimize waste and food cost and to maximize sales opportunities and customer satisfaction.

For additional questions or assistance please submit a support ticket by visiting the Decision Logic Help Center.

## Production Sheet Prediction

Daily menu mix data for the last six number of weeks plus or minus two standard deviations are utilized to determine the amount of product a store should prep to get them to the next scheduled prep day. The prediction is based on usage, derived by an average number of actual sales per day of the week for a menu item. The configured minimum and maximum values for each item serve as the Par for that item.

Predicted Prep Equation

How much pico de gallo should be prepared for today, Monday? We want to prep this as infrequently as possible, and it has a shelf life of three days.

Max prep amount, in terms of daysxAVE QTY used in the past six weeks-Quantity already on-hand in the store=Predicted amount to prep
3 days + 10% = 3.1 days we want to prep for, meaning that we're prepping ten percent more than our expected usage

(Average theoretical quantity used in the past 6 Mondays plus or minus two standard deviations from menu item sales) 1 gallon per day on Mondays +

(Average theoretical quantity used in the past 6 Tuesdays plus or minus two standard deviations from menu item sales) 2 gallons per day on Tuesdays +

(Average theoretical quantity used in the past 6 Wednesdays plus or minus two standard deviations from menu item sales) 3 gallons per day on Wednesdays

Divided by 3 days total

= 2 gallons per day average over the past 6 weeks

0.7 gallons
5.5 gallons of pico de gallo prep min

## Production Sheet Calculation Examples

Example Scenario #1
If you have a 3 days Max Prepped Amount on 3/26/18 (Monday) the math used to calculate the build to amount is:

Avg last 6 weeks from 3-19 (last Mon) (ignoring outliers) +
Avg last 6 weeks from 3-20 (last Tues) (ignoring outliers)
Avg last 6 weeks from 3-21(last Wed) (ignoring outliers) = MAX Prepped Amount aka your build to

Example Scenario #2If you have a 3.5 days Max Prepped Amount on 3/26/18 (Monday) the math used to calculate the build to amount is:
Avg last 6 weeks from 3-19 (last Mon) (ignoring outliers) +
Avg last 6 weeks from 3-20 (last Tues) (ignoring outliers) +
Avg last 6 weeks from 3-21 (last Wed) (ignoring outliers)
Avg last 6 weeks from 3-22 (last Thur) (ignoring outliers) x 0.5 = MAX Prepped Amount  aka your build to

Note, there is a removal of +/- 2 Standard Deviations will be referred to as "ignoring outliers. Outliners are any # outside on the normal range.

## Production Sheet Maintenance & Setup

For instructions on how to set up your Production Sheets, see Production Sheet Maintenance & Setup

## Production Sheet Store Setup

For Store Setup instructions, see Production Sheet Store Setup

## Production Sheet On-Hands Entry

For the store-side, see Production Sheet Entry & Predicted Prep

## Production Sheet Weekly View

The Production Sheet features a weekly view of predicted prep. See, Production Sheet Weekly View

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