Sales, purchasing & labor plan · WORKFLOW PACKAGE

Know what the week may need. Plan before it starts.

Turn a weekly sales forecast into something your team can use: what to prep, what to buy and how many people to put on. Build the connections around your restaurant.

Talk through a bottleneck

Proposed workflow example. Final scope follows the diagnostic.

The job to improve

Sales, prep, purchasing and scheduling often run on separate guesses. Connecting them gives your chef, bar manager and scheduler a shared plan—and makes it easier to see where costs drifted when the week closes.

How we would approach it

Forecast weekly sales and daily demand from your history. Agree on menu-mix assumptions and adjustments for known commitments; make uncertainty visible.
Translate expected item demand through recipes, subrecipes and batch yields into prep and ingredient needs. Build food and alcohol pars, then suggested orders that account for usable stock, confirmed incoming orders, safety stock and verified vendor packs.
Use forecast demand and your coverage rules to draft staffing by daypart and role, with headcount, labor hours and cost. Your manager reviews availability, skills and coverage conflicts.
Close the week against the plan: sales, inventory-adjusted food and beverage usage, labor cost and margin variance. Trace gaps to prices, portions, waste, mix or staffing where the records support it.

What you would receive

A custom weekly operating plan: forecast, prep and batch needs, reviewed food and bar order suggestions, staffing targets and a cost review. Start with the highest-value connection; additional modules and integrations are scoped before we build them.

What your team approves

Your manager verifies source coverage, assumptions and calculations. We test proposed quantities and staffing alongside your current process before relying on them. You approve purchases, schedules, targets and operating changes.

How we would judge the work

Track forecast error, prep and order adjustments, stockouts, waste, scheduled versus actual labor, and time spent planning. Compare food cost and beverage pour cost using reconciled inventory, purchases and matching category sales; purchases alone are not usage. Review margin changes against the agreed cost basis, without assuming the system caused every change.

BEFORE WE START

Practical questions.

Can you tell us exactly what we will sell?

A forecast is an estimate based on your history and agreed assumptions. We compare it with actual sales and track the error. Recipe arithmetic can calculate quantities from expected demand, but reliable ordering still needs current stock, confirmed incoming orders, verified packs and manager judgment.

Can the same forecast guide prep and staffing?

Yes, through different operating rules. Expected item demand feeds approved recipes and batch yields; staffing also needs daypart coverage, roles, skills, availability and labor rules. We build and test those connections for your restaurant. Your team approves orders and schedules before they take effect.

A CLEAR FIRST ENGAGEMENT

Start with the diagnostic$750

Build around your needsCustom quote

The $750 diagnostic is credited toward your agreed implementation if you proceed.

A focused workflow and a connected operating system are different projects. Your quote reflects complexity, data readiness, integrations and support. Builds and advisory work are scoped and priced separately, with scope and price agreed before work begins.

Tell me where the work gets stuck.

Seamus will reply to discuss your operation and whether this is a useful starting point. No files or payment are needed with your inquiry.

Talk through a bottleneck Email Seamus