Demand forecast by kitchen and by hour

Project Description

We prep in the morning for a demand curve we guess at. Over-prep is wastage, under-prep is a stockout at 8:40pm on a Friday, and both happen weekly. We want an hourly forecast per kitchen per brand, using two years of order history plus weather and the local cricket calendar, which genuinely moves our numbers. The output has to become a prep sheet a kitchen manager reads at 9am. Please design for that, not for a notebook.

Skills Required