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...Sheet start here gt contents part waste reduction excel toolkit id name description p planning standard recipe cost form calculate the ideal per portion basic customer forecast for tracking and estimating traffic based on month day of week weather special conditions production estimate number portions needed sales mix forecasted compare potions to used m monitoring spot check template sample example only should be revised actual operations log lt tool category no ma categories customize departments types in model mb print out printable collecting food data mc an electronic recording valuing md summary a value crossindexed by department type cogs goods sold physical inventory transfers theoretical what your cast each menu item shrinkage calculator difference between identify potential savings pstandard ingredient as purchased quot ap edible ep quantity unit yield ratio units total column b c d e f g h formula entered cedil x methodology weight product after preparation divided its start...