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.
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.
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.