02 / Live working sheet
Result
- Complete portions
- 86 portions
- Cooked mass available
- 12.55 kg
- Serving remainder
- 79.6 g
Owner’s next step Weigh a real test batch before setting the repeat order.
Calculations and exports run on this device.
Notebook 06 / Kitchen & order desk
Prep yield portions
Translate raw ingredient stock into complete standard portions after measured preparation loss.
Prepared for Kitchen production lead
03 / Calculation notes
How to read it
Preparation loss is applied before cook retention. Portion size is measured on cooked product.
Worked example
Complete portions · 86 portions
04 / Original adaptation
Where it came from
An independent restaurant can handle repeat orders through a direct customer handoff. Independent application for kitchen production lead teams. The figures are editable examples created for this worksheet.
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Repeat-order page for a local business
Configure one small menu and an order-review handoff to the owner. The owner confirms availability, collection and the final order. Your enquiry goes to JB Codex for review.
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