Trays to pull from the walk-in at each shift, based on the 4-week average for this day.
Average orders for this day. Parm bites counted in 16-pc units (a 32-pc counts as two).
Dough age for this day and the truck it came on, from the sheet's in-use chart.
Count trays on hand and enter them below. The guide subtracts what you'll pull before the next truck, then orders the difference against what that truck needs to cover. Counts are shared: everyone with the team passcode sees the same numbers for each store.
Average patties per day by dough size, and the full pull schedule. Trays hold 10 small, 8 medium, 8 buttery pan, 6 large.
Enter product counts for the same weekday over the last four weeks. Averages round up, then feed the patty totals. Edits save for everyone. Other screens pick them up within about 20 seconds.
Each day's trays split across 9:30am open, 1pm and 4pm, about a third each. The source sheet has a few days that differ, and the guide keeps them: Monday medium pulls 25% / 50% / 25%; Saturday small pulls 50% at 4pm; Sunday small pulls 66% at 4pm.
Each store keeps its own sales counts and on-hand counts in a shared database, so every manager sees the same numbers. The pull splits, truck days and tray sizes are the same for all six. The spreadsheet's numbers belong to #5166. The other stores start empty, and each can copy #5166's numbers as a starting point. Anyone with the team passcode can see and change counts.