One week in the stand, end to end
Seven steps from setting up the week's games through ordering, receiving, and recording what actually sold.

Cases, units and servings kept separate
Counting inventory ("ten cans") stays distinct from what a recipe consumes ("twenty-two servings per case"). Correcting a mis-described pack size walks you through the conversion instead of silently reinterpreting your count.

Every game, with the margin attached
Projected quantities per menu item, gross revenue and profit calculated live. Duplicate last week's game and adjust rather than starting over.

What to buy, in whole cases
Net of what is on the shelf, rounded to what your supplier actually sells, with a dollar total. Prices and costs are snapshots from when the projection was created — recalculate to refresh with current data.

Hand it over at the end of the season
What sold and what each event and item made, what was ordered and what arrived, and the menu as it stands, with a plain list of what the report cannot tell you. It opens with next season's checklist and your notes, and the next chair is invited by email to take over as owner.