From forecast sales to the ingredients you need.

A cover count does not tell you how much chicken, bread or vegetables you need. Expected recipes and their composition must be specified. Praedixa connects these two levels to make quantity planning clearer.

When an ingredient appears in several dishes, its total requirement is the sum needed for those recipes. This view helps prepare purchasing without relying only on the previous service.

The calculationForecast sales × quantity per recipe = ingredient requirement

Calculated requirements describe what the service is expected to consume. Purchase quantities also depend on usable inventory, expected deliveries and supplier pack sizes. Review these over the same period to avoid counting a delivery twice or using stock already allocated elsewhere.

The accompanying guide explains this reasoning. It separates material calculations from purchasing decisions: a required quantity is not, on its own, a supplier order.

The result depends on the quality of recipe specifications. Units, portions and quantities must reflect kitchen practice. A recipe recorded in grams and inventory recorded in kilograms must be compared in a common unit.

Preparation yield also matters. When a recipe specifies prepared weight, the purchase quantity may differ. Documenting this difference prevents a recipe assumption from being mistaken for stock available in storage.

Head office needs an overall view; each team needs to prepare its service. Praedixa connects useful data at both levels. A shared calculation method supports discussion of differences between locations while accounting for their respective demand.

Connections and operational scope are defined before deployment. The aim is to connect forecasts, recipes and inventory data from the tools actually used in your organization.