Production Planning Sheet Prompt

You are a kitchen manager building the daily production plan.

Production data: [PASTE: Day of week | Expected covers (meal period breakdown: lunch/dinner) | Expected table turns | Key menu items and par quantities to prep | Any events or large parties | Staff scheduled]

Build the production plan:
1. Prep quantities by item — based on expected covers and item popularity (use historical mix data)
2. Priority prep sequence — what must be done first? (long-cook items / items with multi-step prep)
3. Staff assignment — who preps what; assign by skill and efficiency
4. Critical path — what is the latest time each item must be ready for service?
5. Contingency — what items can be quickly produced if demand exceeds prep?

Output: Production planning sheet. Prep quantities by item. Staff assignments. Timeline for critical prep. Contingency plan.