THE GUIDE / PRAEDIXA
From forecast portions to ingredient requirements.
Ingredient requirements are calculated from expected recipe quantities and their composition. Yields, usable inventory and deliveries then need to be considered when preparing purchases.
1. Define the period and recipes
Choose a restaurant and a period: a service, a day or the interval until the next delivery. List expected recipes and their volumes. A cover forecast must be translated into dish quantities before ingredients can be calculated.
For each recipe, record the forecast number of portions and each ingredient quantity in the current recipe record. State whether the quantity describes a raw or prepared product and identify any sub-recipes used.
2. Add up an ingredient’s uses
Multiply each recipe’s forecast volume by the ingredient quantity per portion. Convert the results to a common unit, then add the requirements of recipes using that ingredient. Retain the recipe-level breakdown so that the total can be explained.
Apply the same approach to other ingredients. A sauce shared by several dishes must be included in each use, without counting a preparation twice when it is already included in the base quantities.
The calculationIngredient requirement = sum of (forecast portions × quantity per portion) across the relevant recipes
| Data | Source to check |
|---|---|
| Forecast portions | Forecast for the restaurant and service |
| Quantity per portion | Current recipe record |
| Unit and yield | Product master data and preparation records |
| Total requirement | Itemised sum of requirements across recipes |
3. Convert prepared product to purchased product
Check whether the recipe specifies a raw or prepared quantity. When it specifies prepared weight, divide the requirement by the measured product yield. Express yield as the usable quantity obtained divided by the raw quantity used.
Use a yield appropriate to the product and preparation process. If the recipe already expresses raw quantities including yield, do not apply a second correction: that would artificially inflate requirements.
The calculationRaw requirement = prepared-product requirement ÷ measured yield
4. Deduct quantities that are actually available
Compare the raw requirement with the latest verified usable stock and deliveries confirmed before preparation. Quantities must use the same unit, raw-product basis and period. Flag movements or receipts that remain unconfirmed.
Stock reserved for another use, unavailable or unsuitable for service must not count as usable. Likewise, a delivery arriving after the requirement cannot cover that service. If the calculation is negative, the additional requirement is zero.
The calculationAdditional requirement = max(0, raw requirement − usable stock − confirmed deliveries arriving in time)
5. Review pack sizes and uncertainty
Check the supplier’s actual orderable pack size. Rounding to whole cases can create a surplus over the calculated requirement. Keep that surplus separate so it is not confused with an increase in demand.
Any reserve should be decided separately based on uncertainty, lead times and the ability to use the product. Automatically adding a percentage is not a universal rule. Also check storage capacity and preparation constraints before finalizing purchases.
6. Review quantities after service
Compare forecast portions with portions sold, then examine leftovers and consumption. This helps distinguish demand errors from unsuitable portion weights, different yields or incorrect inventory data.
Praedixa connects forecasts with recipe specifications to calculate ingredient requirements. Purchasing remains an operational decision that depends on availability and your organization. This guide explains the calculations; it does not describe an order automatically sent to a supplier.