1. Start with a forecast you can explain
Use reservations, organizer information and comparable events. Keep the assumptions visible. The workbook does not predict customer demand.
2. Put one component in each row
List prepared food, packaging or service supplies separately. Use one unit in the row from forecast through capacity.
3. Calculate a buffered target
The workbook multiplies forecast servings by your per-serving quantity, then applies the buffer you choose. A buffer is an operating assumption, not a food-safety rule.
4. Subtract usable ready stock
Enter only stock you can actually use for the event. Planned prep rounds the remainder up to the real batch size you enter.
5. Review capacity before assigning work
An optional limit flags a rounded batch above your entered capacity. Recheck storage, equipment, timing and staffing outside the workbook.
Worked example
A truck expects 120 sandwich servings. At one bun each and a 10% buffer, the target is 132 buns. Forty are ready, so the net need is 92. With batches of 12, planned prep becomes 96. A slaw row exceeds its entered capacity and changes to Review Capacity.