Developing a demand forecasting system for a foodservice operation

In foodservice operations, accurate and dependable forecasts of food production demands can help control food and labor costs. A decreased incidence of menu item over- and under-production should lower scheduled labor and production time and optimize use of equipment. Each foodservice system has specified characteristics and patterns of activity. A procedure to develop, establish, control, and evaluate a forecasting system is described. The objectives of the foodservice and the proposed forecasting system must be defined. A cycle menu and historical data bases are two key inputs. It is more accurate to forecast menu item demand than diet category demand because of the complexity in categorizing multi-restricted diets. Control of the system is maintained by establishing policies and procedures and conducting routine subjective and objective evaluations.