Demand-Led Prep & Order Planner
Builds next week's prep and ordering plan from your POS sales history, the bookings calendar, and forecast weather and events, recommends quantities line by line with the reasoning, and flags any line where history is too thin to be confident. The operator reviews and approves every order.
The live demo, running on fabricated data. Open it to step through the full flow — every output is shown for a person to approve before anything happens.
Reads your POS sales history, the bookings calendar and forecast weather and events, drafts a prep-and-order plan with the quantity and the reasoning on every line, and surfaces it for the operator to review and approve before any order goes to a supplier.
It rebuilds the demand forecast from scratch every week instead of anchoring to last week — and shows what moved each line.
- Australian foodservice wastes a large share of the food it buys — industry estimates put it around 40% of purchased food — so even trimming a kilo or two of avoidable perishable prep a day adds up over a year before the lost sales on the floor.
- Best for a café, bar or multi-site venue with steady POS history and swingy demand: weekend trade, event days, weather-sensitive lines like iced coffee or hot food.
- Across a week of trading days the recaptured time goes back to the operator's judgement calls — menu, suppliers, the floor — not rebuilding a forecast in a spreadsheet.
It is confidently wrong on a line with thin or unrepresentative history — a precise quantity built on three weeks of noise.
- Weak on new lines and new venues — too few comparable trading days to forecast from. It should leave the line blank and flag it for the operator to set, not guess a quantity.
- A one-off shock the history has never seen — a road closure, a competitor opening, a supply outage — sits outside what POS history can predict; the model has nothing to anchor to.
- If your POS doesn't record sales at the line level, or your menu changes constantly, there isn't a stable demand pattern to forecast and the plan is little better than gut feel.
If you can't say, looking at a suggested quantity, how many comparable trading days it was forecast from — this tool makes an over- or under-order faster to place, not safer.
It drafts the plan. The operator approves the order. That boundary is deliberate.
An order and a prep plan carry real consequences the tool doesn't bear: perishable stock handled under the food-safety requirements of the Food Standards Code and state food acts, supplier relationships and minimums, and the cost of the busiest trading days — a Saturday on the Hospitality Industry (General) Award MA000009 carries the week's highest penalty-rate labour. A wrong order is the operator's waste, stockout or strained supplier relationship, so the accountable person stays on the decision.
Line-level POS history with enough comparable trading days, plus the bookings, par and on-hand the plan sizes against.
The line-level POS history and the on-hand and par levels are usually the weak points — sales recorded only as daily totals, par levels carried in the head chef's memory or a laminated sheet. Getting demand captured at the line level and on-hand and par recorded somewhere the tool can read is usually the real first job — larger and more valuable than the forecasting layer on top. Once the inputs are clean, every week's plan after that is faster and right by default.
The worried-buyer questions, answered straight
Fixed scope, fixed price, fixed dates.
Considering this for your kitchen and order desk?
The honest place to start is a bite-sized first piece — one contained change, low risk. Tell us where the prep and ordering hurts; we'll play it back, scope it, and show you what's possible.