Automation of Restaurant Restocking Procedure
Budget: $30 – $250 AUD
I want to create an automation where someone can upload a CSV file of our sales data for the night (which would be a list of menu items sold throughout the night), and the automation would be able to calculate how many dishes were ordered in that night, how much raw ingredients were used for each dish sold, and how many of each raw ingredient we would need to order for the next day.
For example if we sold 5 Salmon dishes in the night, and it used 5 fillets of salmon, we know that (for examples) that we ordered 1 5kg salmon that day which produces 8 fillets on average. That will leave us with 3 fillets left for the next day, however we know that historically we average 6 orders of salmon per night. How many salmon fillets will we need for the next day? One difficulty I see is that we have multiple dishes which use the same ingredients, e.g. a salmon fillet, and we will have to account for multiple dishes using up individual ingredient supplies (e.g. salmon fillets, rice, etc), and how many orders of each menu item we would typically have on a night (moving average based on previous weeks data)
I want this to be customisable, so that I can go in and input the amount of raw ingredients used in each dish, and how much finished product (e.g. Salmon fillet from a unprocessed salmon) we get in our normal minimum order quantities (e.g. One fish [Salmon] usually weighs 5kg, and would yield 80 pieces of sashimi, 30 pieces of nigiri, and 10 for a main dish). This is why I would prefer this to be done on Make.com, so that I can edit and customise the automation, however I am open to suggestions
For example if we sold 5 Salmon dishes in the night, and it used 5 fillets of salmon, we know that (for examples) that we ordered 1 5kg salmon that day which produces 8 fillets on average. That will leave us with 3 fillets left for the next day, however we know that historically we average 6 orders of salmon per night. How many salmon fillets will we need for the next day? One difficulty I see is that we have multiple dishes which use the same ingredients, e.g. a salmon fillet, and we will have to account for multiple dishes using up individual ingredient supplies (e.g. salmon fillets, rice, etc), and how many orders of each menu item we would typically have on a night (moving average based on previous weeks data)
I want this to be customisable, so that I can go in and input the amount of raw ingredients used in each dish, and how much finished product (e.g. Salmon fillet from a unprocessed salmon) we get in our normal minimum order quantities (e.g. One fish [Salmon] usually weighs 5kg, and would yield 80 pieces of sashimi, 30 pieces of nigiri, and 10 for a main dish). This is why I would prefer this to be done on Make.com, so that I can edit and customise the automation, however I am open to suggestions