I have been working as a chef in an Italian restaurant for about 2 years now. They are moving and have asked me to set up and run the new kitchen. I can do most of it but have never had to come up with a prep list for an unknown amount of business. I usually am able to base ordering and prep on past sales but the new location is going to negate that entirely. The restaurant is moving from a location that literally has 100 times more traffic so I know I can expect it to be busier but have no idea how much to order/prep.
I was thinking of just running the first couple of weeks with the usual order and then just adjust based on what we run out of, but I really don't want to run the risk of running out from our normal supplier and being forced to pay twice as much for the same items from a local supplier. Have any of you had experience with something like this before? What's the best way to handle an unknown increase in business?