I watch random food shows like “Food Paradise” on Travel channel, and “Triple D” by the Mayor of FlavorTown himself. When they speak to the owner/cook, they say things like “oh we cook 400 lbs of BBQ a day” or “about 3000 pancakes each day” or whatever. How do they know that’s what they will use? Seems like a guessing game.
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Your bigger chain restaurants use computer calculations that tell you what to “call” each day. The opening manager goes through each chiller drawer on the line and the racks in the walk in, counting what is left from previous days (hopefully also pulling anything past date) the difference between what is needed and what is available gets called. The morning in a restaurant is very busy and is the most expensive part of the day. You have a full staff of cooks on hand doing prep work for a couple of hours before you open and are finally able to sell food to pay for the labor.
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