What is the production log based on?

The production log is based on a 14-day menu. This is because the production log tracks the daily food production needs, including quantities of ingredients and meals served, which is closely aligned with the details of the menu that spans a two-week period. A 14-day menu allows for planned menu rotations that help ensure variety while providing a structured framework for meal preparation based on anticipated demand.

Using this approach helps food service operations to standardize recipes, manage inventory effectively, and streamline staffing based on menu items. The log becomes a critical tool for both monitoring production and adjusting based on real-time service needs, ensuring that operations run smoothly and efficiently.