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 days | x | AVE 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 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 of the normal range.