Every morning at 06:30, the model pulls the last 28 days of Toast velocity, the NOAA forecast, the Stoughton High athletics calendar, Patriots schedule, any Sknny Chef post that went up in the last 72 hours, and Thursday's catering pull-through — then writes Jesse a one-page prep sheet. He accepts as-is, adjusts, or skips per item. Goal: cut overprep waste, kill same-day 86s.
| Item | Unit | Horizon | Safety stock | Status | |
|---|---|---|---|---|---|
Carnitas slow-braised pork shoulder · 8hr |
lbs | /% |
Active | ||
Carne asada (marinated) flank · 12hr marinade · prep night before |
lbs | /% |
Active | ||
Pollo asado citrus + achiote marinade · 6hr |
lbs | /% |
Active | ||
Birria (stewed) chuck + dried chile broth · Tue–Thu special |
lbs | /% |
Active | ||
Pico de gallo cut fresh AM · 36hr shelf life |
qts | /% |
Active | ||
Salsa verde serrano + tomatillo · 5-day shelf |
qts | /% |
Active | ||
Salsa roja (habanero) fire-roasted · 7-day shelf |
qts | /% |
Active | ||
Cilantro-lime rice batch cooks every 4 hrs during service |
lbs | /% |
Active | ||
Black beans overnight soak · 2hr simmer |
lbs | /% |
Active | ||
Pinto beans (refried) house-rendered lard · 3-day shelf |
lbs | /% |
Active | ||
Guacamole smashed to order; bulk for catering only |
qts | /% |
Active | ||
Cilantro-lime crema not on the line right now · seasonal |
qts | /% |
Paused |
| Item | Qty | Why | |
|---|---|---|---|
| Carnitas | 38 lb | +19% catering | |
| Carne asada | 28 lb | +8% Sknny | |
| Birria | 22 lb | +22% special | |
| Pico | 14 qt | +17% catering | |
| Salsa verde | 8 qt | flat | |
| Pollo asado | 24 lb | −8% soft |