Production Planning Per Cover
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Prep Labour Per Cover | pcs | — | ||
| Service Labour Per Cover | pcs | — | ||
| Food Cost Per Cover | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Batch protein cooking in 4-kg lots in combi ovens — consistency at scale.
- Cook sauces and reductions 24h in advance — no flavour development on event day.
- Build a production sheet hour-by-hour for service days — every chef knows the plan.
- Cap any single batch at 90 minutes prep time — longer batches lose flavour and yield.
Frequently Asked Questions
Break the menu into batches. Schedule batches by prep time, oven space and refrigeration capacity. Build a master production sheet with timings.
Skilled chef: 25–35 covers per hour of cold work, 18–25 of hot. Scale staffing accordingly.
Everything in its place — all ingredients prepped, measured, organised and ready before service starts. The defining discipline of professional kitchens.