As a fast food restaurant owner, How do you calculate how much food you need to store in you restaurant on each day?

In simple answer , track your product mix (the amount of items sold in a day) and associate to the sales for an average. For example, you sold burgers in a day you sold,$, that should give u a close average of amount of burgers you should sell for that day.

For requirement of raw material we can manage through our weekly and monthly sales report. always try to sell fresh food to customer to make him visit your restaurant again and again. Meat product & fish product should not be in deep freezer for a long time it must be consumed within a week time.

Vegetables also you cannot keep for long period and for them you have to do shopping twice in a week. 

 

generally in fast food restaurants  fields

we must had a main & a certain data about the used different  materials & the restaurant,s sales informations

in the  past weeks,past  months &past  years too saved in the mangemet,s computer systemes

so

we must look carefully in this data & seals informations

&  

consider it as a original source for us when we are planing to do a differents materials

tasks request  or  needs orders from the company storeroom

 in some day  by

1_ looking carefully to the( sales reports & the used differents materials data) in the same day last week, last month & sure last year

2_    we have to put ower seals outlook  by  increase nearly10% to the same day last year sales 

3_ we must look also to the restaurant,s plans &material  targets 

4_  we should consider the seals effects by any vicissitude like holidays ,festivity......etc

 

than we can have a clear visions to put a good plans & needs tasks requests for all the items + the restaurant,s needs

 

(P.S)

in case we do not have  any kind of data  so we may be follow ower expectations & experiences

but i am sure we will have many issue in work

It depends on:

1. The number of customers you have on average each day

2. The type of food if it is hazardous, potenial hazardous or dry food.

3. The storage facility that you own (modernized, just simple fridge or a simple room)

In hectic professional life style

yes I can do restaurant food

First of All Looking carefully to the( sales reports & the used differents materials data) in the same day last week, last month & sure last year. we have to put ower seals outlook by increase nearly10% to the same day last year sales , we must look also to the restaurant,s plans & material targets. we should consider the seals effects by any vicissitude like holidays ,festivity. Then we can have a clear visions to put a good plans & needs tasks requests for all the items + the restaurant,s needs & high skills Training to Team Management.