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Start with confirmed demand
Separate confirmed work from estimates and enquiries. Record the quantities, collection or service times and any special requirements. Give yourself room for preparation, packing and handover.
Check ingredients and supplies
Compare the planned recipes with the ingredients you actually have available. Include packaging and other consumables. Investigate unexpected stock differences before using them to make purchasing decisions.
Sequence the work
Group tasks that use the same equipment or preparation process. Put time-sensitive work in a realistic order. Make clear who is responsible for each stage and when the next person needs it.
Review what changed
At the end of the day, record useful differences between the plan and reality: quantities, waste, delays and items that ran short. Use those observations when planning the next service.