Cut Costs Initiative: Prep and Par for Demand
Recipe: 5 Minutes Weekly + Essentials or Professional Subscription
Let us walk you through it step by step: Prep and Par based on Data
Log into Avero in another tab, then click the link to launch a step-by-step guide to creating your YOY Comparison report.
First - Generate a Prep List based on recent sales data
See our complete guide to the Prep Calculator here: Prep Calculator
This table will show what your BOH should prep based on forecasted covers and historical sales information from the past 5 like days. So if you are prepping for a Sunday, it will base the forecast on the last 5 Sundays, instead of a full week including days with sales that vary widely.
Use the Forecasted Prep Quantity field to enter how many checks or covers your business anticipates seeing on this day. Hit the Go button to re-calculate what you should prep. Keep the following in mind:
- Expand and collapse each category by clicking the + and - signs next to that category name.
- Expanding the collapsed categories will allow you to understand how much your team should be prepping of each item.
You can see, based on your recent distribution of sales, how much of each menu item you should have on hand for your anticipated level of business. If you expect it to be slower or busier than recent dates, enter how many guests you expect to see and see a custom prep list for this forecasted level of business.