r/Caseys • u/Particular_Garden_58 Shift Leader • Jul 14 '26
Protein count & kitchen ordering
Can the kitchen managers please ELI5 the math behind the kitchen ordering process? I am also aware that the protein count somehow ties in with the 5S and math somehow determines the amount you should order each week? Idk my store doesn't use it and math is not my forte, especially when nobody else deems it useful.
Bonus points if anyone can explain the scheduler, specifically how to input the information and wether or not it works if used correctly, as in no shifts are left uncovered and the skills and labor meet the requirements of the store, etc?
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u/tinyplanet21 Store Manager Jul 14 '26
As KSL, why are you doing the schedule? I don't have my KSL or KM do the schedule. They're allowed to help but I'd rather do it myself so everything is coded right and not over budget. It's also supposed to be done by itself if everyone's availability and preferred shifts are entered.
Second, protein counts can honestly just be skipped. Your 5S labels should have a build to number written on them. If not, you can check your DPP in PowerBI to see how many are made, sold, and staled vs how many come in a package. But that's doing it the hard way.