Calculate a Prep Par That Does Not Feed Waste

The kitchen is over-prepping lemon aioli because the par is inherited rather than calculated. The result is avoidable waste, crowded lowboys, and prep time spent on product that will not sell. Demand plus lead time plus explicit buffer equals a defensible par. Common trap: using the biggest recent service as the new par because nobody wants to be blamed for a stockout. That protects feelings by spending food cost and freshness. 1. Choose comparable demand Use the last four comparable Fridays: 54, 61, 58, and 63 portions. Average demand is 59. Comparable history matters more than raw recency because daypart,…

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