85/15 prep rule
An F&B operations rule of thumb: prep 85% of expected demand before service starts and produce the remaining 15% on-the-fly. Lower than 85% and quality drops as line cooks rush; higher and waste rises sharply if forecast is wrong.
85/15 prep rule in day-to-day operations
Operators meet 85/15 prep rule at three moments: when a system is first configured, when a second outlet opens, and when margin is reviewed. At each point the practical question is not the definition but who owns it, where the data lives, and how quickly a discrepancy surfaces.
If 85/15 prep rule lives only in a spreadsheet or in a manager's head, it drifts. When it sits in the operating system alongside tickets, recipes, payments and delivery commission, a discrepancy shows up the next morning instead of at month end, and that gap is where the money is.
LOOP handles 85/15 prep rule inside the same POS, KDS and inventory platform, running on devices you already own rather than dedicated hardware. Browse the full F&B glossary or see LOOP pricing.
What is 85/15 prep rule used for in F&B operations?
In multi-outlet restaurant and F&B operations, 85/15 prep rule is an essential component, directly affecting service speed, order accuracy and margin. See the related terms below to understand where it fits in the broader stack.
How does LOOP support 85/15 prep rule?
LOOP supports 85/15 prep rule natively in its POS + KDS + inventory platform for Vietnamese F&B chains, no plugin or third-party integration required. It's one reason multi-outlet operators pick LOOP as their primary operations system.
