Production Planning
Production planning helps you calculate what needs to be made based on your sales, meal plans, or menu estimates.
Overview
Production planning bridges the gap between what you've planned to serve and what you need to prepare. It:
- Calculates recipe quantities needed from your data
- Identifies prep recipes that must be made first
- Creates organized production plans for your kitchen team
Calculating Requirements
Navigate to Production → Requirements to calculate what you need to produce.
Three Ways to Calculate
| Method | Best For | How It Works |
|---|---|---|
| Date Range | Historical analysis | Uses past sales data to predict needs |
| Meal Plan | Known future meals | Calculates exact quantities from scheduled meals |
| Menu | Event planning | Enter estimated servings for each menu item |
What Gets Calculated
The system calculates:
- Main recipes — Finished dishes that will be served
- Prep recipes — Components that must be made before main recipes (sauces, stocks, doughs)
Tip
Prep recipes are automatically detected and ordered so dependencies are made first.
Creating Production Plans
After calculating requirements:
- Review the calculated quantities
- Adjust amounts if needed
- Click Generate Production Plan
The production plan becomes your kitchen's task list.
Production Plan Features
| Feature | Description |
|---|---|
| Status tracking | Draft → Active → Completed |
| Priority ordering | Control which items are made first |
| Print view | Generate printable prep lists |
| Overlap handling | Merge or queue overlapping plans |
Next Steps
- Batch Production — Execute your production plans
- Traceability — Track ingredients through production
Last updated: March 23, 2026
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