What problem does it solve? Restaurant managers often over-prep or under-prep because they rely on a single demand forecast number or gut feeling. This Skill replaces that guesswork with a layered estimate: it cross-checks a baseline forecast against similar past business days, seasonal trends, item-level sales ratios, and current inventory, then returns prep quantities as honest ranges instead of false precision. ## Core Features & Use Cases - Multi-source demand triangulation: Combines baseline forecasts, similar-day actuals (mean ± std with confidence), and seasonal history so no single tool's number is trusted blindly. - Per-item prep ranges: Converts guest-count ranges into item-level quantities using sales mix ratios, then subtracts current inventory to show only what actually needs prepping. - Honest low-confidence handling: When similar-day samples are scarce, it explicitly returns wide, conservative ranges labeled as low-confidence instead of fabricating a precise number. - Use Case: A manager asks "How much should I prep for tomorrow?" The Skill checks the forecast, finds 8 similar rainy Tuesdays, verifies seasonal context, and replies: "Expect 120–150 guests; prep 40–50 servings of the star item, skip the item already covered by stock, and keep the fresh fish at the low end to avoid waste." ## Quick Start Ask the assistant "How much should I prep for tomorrow at my store?" and it will return guest estimates and per-item prep quantity ranges based on forecasts, similar days, and current inventory.
