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.