What is the correct method for using the production pro chart?

The correct method for using the production pro chart is to sum leftovers and waste for total usage. This approach gives a comprehensive view of the utilization of food products, as both the leftovers and waste reflect how much product has actually been used compared to what was prepared. By keeping track of both metrics, staff can identify patterns, minimize waste, and adjust future production accordingly.

Using this method aids in better inventory management and ensures that food preparation aligns with customer demand, thereby improving operational efficiency. It enables the staff to make informed decisions on quantities needed for future production, ultimately leading to cost savings and decreased waste.

In contrast, simply listing current products would not provide the detailed insights needed for optimizing production. Counting waste alone would neglect the valuable information that leftovers can provide about customer preferences and order fulfillment. Reporting only daily sales would focus narrowly on revenue without considering how much product was ultimately necessary, leaving gaps in understanding product utilization. Therefore, summing leftovers and waste offers the most comprehensive and effective approach for using the production pro chart.