Par levels by weekday
Put in what sold each day and see how much to prep for each weekday, from your own usual days. Holidays and Oktoberfest are on the calendar, odd days stay out of the sums, and the AI can draft how next week may differ.
Help and background Back to the tool
How it works
- 1 Put in what sold each day, by item: paste the item sales report from your till, a day or a few weeks at a time, or type the counts in.
- 2 Each weekday's par comes from that weekday's last few usual days, so a Saturday is planned from your Saturdays.
- 3 Mark the odd days unusual: a holiday, a big one-off order, a storm. They stay in your history and out of the pars, and the page points out days that look odd.
- 4 Set how each coming day looks next to a usual one. Holidays and local dates are already on the calendar, with how the same date went last time.
- 5 Signed in, the AI can draft how the week may differ, from your note and your own marked days. Take each day or leave it, then print the plan or save it as a spreadsheet.
Free, with a free account. If your dishes have recipes in the menu margin alert, the plan also adds up the ingredients they need. Signed out, you can try a made-up example, and nothing is sent or kept.
Good to know
- What does "3 days in 4" mean?
- It's how much of the time the par should be enough, going by your past days. "A usual day" is the middle of them: about half the days sell more. "3 days in 4" is enough for all but the busiest quarter, and "9 days in 10" runs out least but leaves the most over. Pick by what costs you more: running out, or what's left at close.
- How many days does it need?
- Two or three of each weekday makes a start, and the table marks a par that rests on fewer than three. Six weeks is a good look-back for most places: shorter follows a change in the menu or the season faster, longer is steadier.
- What does the AI see?
- The coming dates and what's on the calendar for them, your note about the week, the days you marked as unusual with how they went next to a usual day, and your item names. Never prices or money. It goes to our AI provider and isn't kept by LocoTap or written to our logs. What comes back is a draft: it doesn't change a number until you take it. There's a daily limit on asks.
- Where are my days kept?
- In your LocoTap account, for you alone: the date, each item and how many sold, your note, and whether it was unusual. No money is kept, and the report you paste is read on the page, not sent. Nothing goes in a link or our logs. Remove a day any time. How busy each coming day looks stays on the page.
A guide to how much to prep, not a promise of what will sell or food-safety advice.
Where it fits in a restaurant
Every week Prices in, margins checked, the counts against the sales, and next week's pars.
Its work comes from
It hands its work on to
A hand-off only moves when you press it, and never through a link: signed in, the next tool reads your account's book; signed out, it waits in this browser until the next tool picks it up.
Every week
More for this part of the day
Ingredient price book
Put in each delivery as it comes. Every ingredient keeps its own price line, so you see the day something jumps, which supplier was cheaper last time, and how fast your own costs are rising.
Save it: every price you've paid, in your account
Menu margin alert
Your dishes, costed from your price book. When a delivery comes in dearer, see which plates lost margin since you set their price, by how much and why, and the price that wins it back.
Save it: your dishes and their recipes, in your account
Food cost gap
Count what's on the shelf, put in what sold, and see what the kitchen used against what your recipes say it should have. The gap in dollars and points, the ingredients behind it, and what a plate really gets.
Save it: your stock counts and the gap over time, in your account
Bar inventory by weight
Put each open bottle on a kitchen scale and read what's left in it to the millilitre. Count the shelf in minutes, see what the bar poured against what the till rang, which bottles run heavy and by how much a pour, and what to order.
Save it: your bottles and shelf counts, in your account
Staff schedule maker
Build the week's shifts over your busy hours. It flags Ontario break, rest and overtime rules as you go, then prints for the back-room wall.
Save it: a shared staff calendar
Prime cost check
Put in a week's sales, what the food and drinks cost and everyone on staff, and see prime cost as a share of sales, with vacation pay, CPP and EI on top of wages. See which days ran heavy on staff, three ways to get to your own target, every week side by side, and print a report for the week.
Save it: your weeks, staff and rates