Part of the Honky-Tonk Food Director track. Lesson 6 of 10.
Prerequisites: Modules 42, 50.
The sequence
Plan against the booking calendar, not the week.
Match purchasing and staffing to the shape.
And build the forecast conversation into the booking process.
The decisions
What the planning unit is. The event calendar, per the bar's Module 57 — because a month with three sold-out shows and a month with none have different purchasing, staffing, and prep requirements, and a program managed on a weekly average is wrong for both.
And whether the kitchen is in the booking conversation. It should be — not to influence the booking, but to know it early enough to plan.
What you are reading
The calendar's shape.
What goes wrong here
Weekly planning in an event-driven room.
And the kitchen finding out on Thursday.
Verification
Compare a heavy month and a light month's food cost and waste.
The boundary
None specific.