What is the best approach to calculating how much food to prepare?

The best approach to calculating how much food to prepare is to assess leftovers from the previous day. This method provides valuable insights into actual consumption patterns, helping to determine the quantity needed for the current day. By examining what was left over, you can make informed adjustments to recipe quantities or ingredient preparation, thus minimizing waste and aligning more closely with customer demand.

This approach is grounded in real data from past sales rather than assumptions or estimations. It reflects the restaurant's direct experience and historical sales trends, leading to more accurate forecasting. This careful assessment can better accommodate varying customer preferences and behaviors as they fluctuate from day to day.

In contrast, guesswork based on previous sales lacks precision, as it doesn't account for specific variables that may influence current demand. Relying solely on customer counts ignores the nuances of actual consumption, while asking customers how much they will eat could lead to unreliable predictions since customers may have difficulty estimating their own needs. Hence, analyzing what remains after service provides a more strategic and data-driven method for planning food preparation.