In food service operations, accurate and reliable forecasts of food production demands can help control food and labor costs. A lower incidence of overproduction or underproduction of the dishes on the menu should reduce scheduled labor and production time and optimize the use of equipment. First of all, because if it's not on your shelf, you can't waste it, forecasting sales can help limit food waste. Forecasting won't generate perfectly accurate results every day, but forecasting for restaurants is vital to recognizing trends and responding proactively.
The customer forecast then uses the popularity statistics of the menu items to generate a forecast of the portions of the menu that details the number of servings of each item served at each meal. The FoodPro forecast module uses historical data (refined according to demographic adjustments and analysis of recent trends) to generate a model for forecasting the number of customers that will need to be served in the future. Forecasting based on historical data can provide information about your two most important costs, food and labor, and help you make essential decisions about where and when to allocate your resources.