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What is the primary consideration of restaurant or hotel managers to estimate food and stock consumption in a week?

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Question added by Rogelio Balolot , Chef , La Cuisine French Restaurant
Date Posted: 2015/10/10
kulsum syeda
by kulsum syeda , Trade Marketing Executive , Unilever India

1.Looking at the consumption trend over the last couple of weeks will help us know the growth trend ,and the consumption that has happened during the same time period last year will help in getting the estimated stock built in the coming week. Apart from this an event which is in the close proximity of the Hotel/ Restaurant will have a sudden spike in the consumption levels.

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