Tomorrow's production planWed Oct 7Locked at 2:00 pm
- Orders closed at 1:00 pm
- What the stores need, plus wholesale, plus custom orders, minus what will be left over
- A change from here on needs Priya
- To make
- 13 productsacross 4 departments, plus 3 components first
- For the two stores
- 651units, from each store's par for a Wednesday
- For wholesale
- 516units on 23 orders, 19 of them standing orders
- Custom cakes to finish
- 6 of 14due Thu Oct 8. 1 tiered, of 2 allowed
- Ingredients
- All on handnothing short for this plan
What to make, and why
Each line adds up who needs the product tomorrow, takes off what is expected to be left over tonight and still good, and rounds up to whole batches.
| Product | Mill Street par | Harbor Road par | Wholesale | Custom, pre-order | Left over, still good | Need | Make | Extra | Note |
|---|---|---|---|---|---|---|---|---|---|
| Night bake, 11:00 pm tonight | |||||||||
| Chocolate Chip Cookie | 70 | 40 | 192 | 0 | −111 | 191 | 1 batch of 240 | 49 | The 96 at the commissary are good until Thursday |
| Oatmeal Raisin Cookie | 40 | 24 | 96 | 0 | −62 | 98 | Half batch, 120 | 22 | |
| Fudge Brownie | 36 | 24 | 72 | 0 | −40 | 92 | 4 sheets, 96 | 4 | Northfield takes 3 sheets uncut |
| Blueberry Muffin | 48 | 30 | 60 | 0 | 0 | 138 | 2 batches of 72 | 6 | Today's leftovers sell as day-old, so they do not count |
| Cinnamon Roll | 36 | 24 | 24 | 0 | 0 | 84 | 7 pans of 12 | 0 | |
| Dinner Rolls, dozen | 8 | 6 | 30 | 0 | −6 | 38 | 1 batch of 40 | 2 | |
| Cakes, 7:00 am | |||||||||
| Chocolate Layer Cake, 8 inch | 5 | 3 | 6 | 0 | −7 | 7 | Build 8 | 1 | From frozen layers. 84 on hand |
| Carrot Cake, 8 inch | 4 | 2 | 4 | 0 | −5 | 5 | Build 6 | 1 | Uses the cream cheese frosting that expires tomorrow |
| New York Cheesecake, 10 inch | 4 | 3 | 10 | 0 | −17 | 0 | None | 0 | Wholesale ships from the 32 frozen |
| Custom cakes due Thu Oct 8 | 0 | 0 | 0 | 6 | 0 | 6 | Decorate 6 | 0 | Finished the day before they are due |
| Pastry and pies, 7:00 am | |||||||||
| Apple Pie, 9 inch | 8 | 5 | 12 | 0 | −10 | 15 | 1 batch of 16 | 1 | |
| Pumpkin Pie, 9 inch | 8 | 5 | 10 | 2 | −8 | 17 | 1 batch of 18 | 1 | |
| Prep kitchen, 1:00 pm | |||||||||
| Pizza dough ball, large | 110 | 70 | 0 | 0 | 0 | 180 | 2 mixer loads, 240 | 60 | For Thursday. Dough cannot be used for its first 24 hours |
| Pizza sauce, qt | 22 | 16 | 0 | 0 | 0 | 38 | 2 batches of 20 | 2 | |
Made first, because something above needs it
| Component | Plan uses | On hand | Make | When |
|---|---|---|---|---|
| Cookie dough, chocolate chip | 62 lb | 58 lb | 1 batch, 62 lb | This afternoon |
| Cookie dough, oatmeal raisin | 30 lb | 12 lb | Half batch, 30 lb | This afternoon |
| Buttercream, vanilla | 26 lb | 41 lb | None | |
| Cream cheese frosting | 15 lb | 18 lb | None | |
| Pie dough disc | 34 | 310 | None | |
| Apple pie filling | 40 lb | 6 lb | 1 batch, 40 lb | Wed 7:00 am |
What the plan takes off the shelf
| Ingredient | Plan uses | On hand | After |
|---|---|---|---|
| Dark chocolate, 60% | 43 lb | 380 lb | 337 lb. Already under its reorder point of 600 |
| Butter, unsalted | 96 lb | 612 lb | 516 lb |
| Cream cheese | 22 lb | 210 lb | 188 lb. Uses the lot that expires Thursday first |
| Eggs, large | 610 | 2,880 | 2,270 |
| All-purpose flour | 132 lb | 1,800 lb | 1,668 lb |
| Bread flour | 210 lb | 3,100 lb | 2,890 lb |