Prep List from Forecasted Sales and Weather

Builds a prep list for a service day from the owner's expected sales, the weather forecast, and the owner's own recipes and yields.

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Before and after

BEFORE · what the owner typed

Rowan Henson here, Aspenmere Street Kitchen truck. Saturday at the Whiteleigh Ave lot in Sageford, 11 to 3, same spot as always, 7985 Whiteleigh Ave. Forecast says 48 and drizzly. Last Saturday was sunny and we sold 60 smoked brisket tacos, 40 green chile mac bowls, 30 cider slaw cups. When it's cold and wet my mac bowls go up 25 percent, tacos drop 15 percent, slaw drops 30 percent. I add 10 percent buffer on everything. Round up. Yields: tacos use 3 oz cooked brisket each and 2 tortillas each. Mac bowls use 8 oz cooked mac each. Slaw cups use 4 oz slaw each. On hand: 6 lb cooked brisket, 20 lb cooked mac (I mean 20 lb, that's about 40 bowls worth already?), 0 slaw. Sabrina Howell is on prep Friday and Salma Ingram loads the truck Saturday morning at 9. Slaw is the one that has to be made last. Truck is the 2013 Jeep Wrangler, green, pulling the trailer, so I can't haul extra, keep it tight.

AFTER · what the skill produced

Prep list: Saturday, 11 to 3, Whiteleigh Ave lot, Sageford
Forecast: 48 degrees, drizzly. Weather rules and 10 percent buffer are yours.

Portions

Brisket tacos: 60 last Saturday, minus 15 percent = 51, plus 10 percent buffer = 56.1, round up to 57
Green chile mac bowls: 40, plus 25 percent = 50, plus 10 percent buffer = 55, so 55
Cider slaw cups: 30, minus 30 percent = 21, plus 10 percent buffer = 23.1, round up to 24

Amounts needed

Brisket: 57 tacos x 3 oz = 171 oz = 10.7 lb. On hand 6 lb. Prep 4.7 lb more cooked brisket.
Tortillas: 57 tacos x 2 = 114 tortillas. On hand not given.
Mac: 55 bowls x 8 oz = 440 oz = 27.5 lb. On hand 20 lb. Prep 7.5 lb more cooked mac.
Slaw: 24 cups x 4 oz = 96 oz = 6 lb. On hand 0. Prep 6 lb slaw.

By task, in order
Friday (Sabrina Howell, prep)

Cook 4.7 lb more brisket
Cook 7.5 lb more mac with green chile

Saturday morning (Salma Ingram, loading at 9)
3. Count tortillas and load 114
4. Load only what is on this list, since you want to keep the load tight

Last, closest to service
5. Make 6 lb cider slaw (you said slaw is the one that has to be made last)

Please follow your local health department rules for cooling, storing, and holding the cooked brisket and mac overnight.

Questions for the owner

How many tortillas are already on hand?
You wrote that 20 lb of mac is "about 40 bowls worth." At 8 oz per bowl, 20 lb is 40 bowls, so that matches. Is the 20 lb already cooked and ready to use?
Who makes the slaw, and when? You said it has to be made last, but Salma only loads the truck at 9.
Do you want me to add anything for the drizzle, like canopy or extra propane, to the load list?

What it does

Builds a prep list for a service day from the owner's expected sales, the weather forecast, and the owner's own recipes and yields. It adjusts quantities up or down for the weather using the owner's own rules of thumb, and shows the math so the owner can check it.

Use it when: Use when a food truck owner wants a prep list built from expected sales and the weather, such as "what should I prep for Saturday," "make my prep list," "how much do I need for the festival," or "rain is coming, adjust my prep."