Set Prep Par From the Menu Mix
Use ranked sales and waste data to set prep priorities for a food truck shift.
Sofia needs a Friday brewery prep plan. Last four similar shifts show birria tacos at 41 percent of item profit, chicken bowls at 27 percent, mushroom tacos at 11 percent, sides at 9 percent, and the rest spread across low-volume items. Pineapple slaw is the largest recurring waste item. Use Pareto analysis to protect the profit-driving items and cap the waste-driving long tail. The common trap is prepping every menu item equally so the truck looks fully stocked, even when the data says some items rarely carry the shift. Rank by impact Birria tacos and chicken bowls create 68 percent…
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