Hot Box Chart Instructions
The purpose of the Hot Box Chart is to gain a better understanding of what each location sells throughout the day and week, so we have what the Guest wants when they want it. Each location has its own unique sales patterns based on the products you offer, Guest traffic, daypart and external events like weather.
OUR GOAL: have the freshest best tasting products by preparing smaller amounts more often while offering an interesting variety.
How to use:
- Enter the day of the week you are tracking.
- Times listed on the sheet may be changed based on your hours of operation.
- Record the amount of product produced on the appropriate line.
- Record the waste product amount at the time it has expired and is removed from display.
- Use the blank item boxes to track McLane or specialty items you are heating and displaying.
Keep each sheet at the close of business to collect two weeks of information.
Developing Pars for your location:
- Line up the two sheets for each day from the two-week process. Look at what was produced verse what was sold to establish a Par level for each hour of the day. Keep in mind there needs to be some waste, if not you may miss sales by not having the product available when the Guest wants it. High levels of waste are a sign that a product is being overproduced or offered at the incorrect time.
The key to driving sales is preparing smaller amounts more often. This gives you better control and will drive your sales by offering freshly prepared recipes.
Here is an example of a filled-out Hot Box Chart.
Download a blank hot box chart –
Cold Box Build To Chart
Download a black cold box chart.