Recipe demand: 40 kg
The example assumes 100 grams of tomato for each of 400 guests. Total theoretical demand is 400 × 100 g = 40 kg.
- Guest count: 400
- Per-person quantity: 100 g
- Total recipe demand: 40 kg
Example service
See the calculation. Review the assumptions.
Explore how Atlas makes demand visible through a simple service. This exercise uses sample data; it is not an achieved customer result or a savings promise.
400 guests. One ingredient. An open calculation.
Change the guest count, tomato quantity per person and available stock to see how recipe demand becomes a net purchasing need.
Illustrative calculation · One ingredient · Tomato
40 kgRecipe demand
32 kgUsable stock
8 kgNet purchasing need
Calculation: guests × grams per guest ÷ 1,000. Net purchasing need cannot fall below zero. Packs, preparation yield, minimum orders and delivery conditions are outside this example.
WITHIN THE OPERATION
What sits behind this calculation?
Covered by stock: 32 kg
Available stock is assumed to be 32 kg. In real operations, product suitability, units, expiry and record freshness also need review.
See stock and purchasing- Sample available stock: 32 kg
- Unit and record review
- Usability assessment
Net purchasing review: 8 kg
Subtracting 32 kg of stock from 40 kg of demand leaves 8 kg. This feeds purchasing review; pack sizes, minimum orders and delivery conditions are assessed separately.
- Demand minus usable stock
- Supplier and delivery conditions
- Authorized purchasing decision
Connect the post-service record to planning
Preparation quantity is not the same as consumption. Review post-service camera and scale records separately, then use the context to discuss the next preparation plan.
How are waste records reviewed?- Separate preparation from consumption
- Verify waste records
- Review the next service quantity
START TOGETHER
To apply this to your own service.
Start with the information you have today. We can clarify missing inputs and the scope of a first service together.
- Actual guest count and service type
- A portion-based recipe
- Usable stock and unit information
- Prices, pack sizes and delivery conditions
YOUR QUESTIONS
Before you begin.
Does this show achieved savings?
No. It shows the relationship between recipe demand and stock. Real financial results need an agreed baseline, period, purchasing conditions and measurement method.
What if stock exceeds demand?
Calculated net purchasing need becomes zero. Your team still reviews whether excess stock is usable and how it fits into later services.
Does the calculation cover a whole meal?
This page demonstrates one ingredient. A real plan reviews ingredients and portions across recipes, along with missing data and supplier conditions.
SEE ATLAS IN YOUR OWN SERVICE
Let’s run the same calculation on your menu.
Start with a menu, a recipe and the priorities of your team.
Request a demo