Produce Calculator For Foodservice
We ran across this cool calculator today and wanted to pass it along. Originally intended for K-12 school foodservice, it can be applied to most other foodservice groups (hospitals, university, corporate dining) with a little adjustment.
The Oklahoma Department of Agriculture created this produce calculator so that when a foodservice director says, “I need enough apples/pears/oranges to serve 300 1/4 cup servings to the students” that measurement will be converted to to cases or pounds. This easy conversion tool helps to prevent waste through planning – by stating only the case amount or pounds need to serve your number of students (or patients, or guests). This can help your cooks or prep staff to get a better idea of what ‘300 portions’ looks like in the bulk state.
(BTW: 300 1/4 cup portions = 20.3 lbs)
This produce calculator can be especially helpful at the salad bar. Look at your POS reports for the retail operations. Do you sell 100 ’salad bars’ per day? 200? Adjust prep sheets to reflect the differences between sales and prep.
This is a free document that you can download as an excel spreadsheet, with a very straight-forward design. Try it out. Click on this link, then scroll to the bottom of the page: Produce Calculator
