InsightChef Pro V2.0 DIY Chef
Training 5 of 7: Counts, Production, Waste & Sales

Close the daily operating loop with the records that explain variance.

Slide 1: Counts establish what is actually on hand
Physical counts establish what is actually on hand. Count each item in its defined inventory unit, use consistent storage locations, and count at a consistent point in the operating cycle. Review unusual quantities before posting so the count becomes a reliable anchor for purchasing and variance analysis.

Slide 2: Production Planning turns demand into prep
Production Planning turns demand into a prep target. Begin with the expected business, then use recipe yields and current inventory to estimate what should be produced. The goal is to prepare enough for service while reducing unnecessary overproduction and the waste that follows.

Slide 3: Waste explains where product left the operation
Waste Log records product that left the operation without becoming a sale. Select the ingredient or prepared item, enter the quantity and reason, and post the record while the event is still clear. Consistent waste entries give the chef evidence for training, purchasing, prep, and portion decisions.

Slide 4: Daily sales complete the operating picture
Post Daily Sales completes the daily operating picture. Enter the day's sales once using the menu structure already built. Those sales connect the menu, recipe cost, and inventory activity. The result is a clearer explanation of food cost than sales or purchasing alone can provide.

Slide 5: Use the loop to investigate variance
Together, counts, receipts, production, waste, and sales form the variance loop. Beginning inventory plus receipts should reconcile with expected use, recorded waste, sales, and ending inventory. When it does not, the chef has a focused place to investigate instead of a vague month-end surprise.