Prep & Ordering
Prep Sheets & Bin Charts
Prep Sheets help your manager identify how much food needs to be prepped and when, based on sales and trends. Your managers use Prep Sheets to plan their prep workload, and to monitor needs throughout the day. If you need to prep some items twice a day for freshness, RTIconnect takes care of that. Not only do Prep Sheets ensure that proper amounts of food are prepared, they also reduce costly waste.
Bin Charts help ensure proper bin (or drawer) levels on food items that need to be cooked in advance, so that they are ready to serve throughout the day. (These are called “bin” items because they are usually kept on hand in a bin, drawer, or cabinet.) Based on sales projections, RTIconnect calculates “build to” levels to make sure the restaurant has enough products ready to serve throughout the day, and that only the right amount is prepared so that quality is maintained and food isn’t held too long.
Orders
Take the guesswork out of ordering! RTIconnect calculates optimal ordering levels based on store recipes, menu mix, projected sales, and actual usage. This helps ensure that the restaurant has enough product on hand to cover sales, without having an excessive amount in stock
Once RTIconnect has calculated how much of each ingredient you are going to use, it can then calculate an Order. The system uses this formula to calculate orders:
