Site-Level Forecasting and Ordering
Replace guesswork with a reliable system for ordering what you need

Over-ordering ties up your budget, crowds storage, and can lead to spoilage. Under-ordering can mean emergency deliveries, substitutions, and disappointed students.

This course shows you how to use cycle menus, past production records, and a consistent forecasting process to make more accurate weekly ordering decisions.

Free with Membership
Who Should Take This Course?

This course is designed for school nutrition directors, support leadership, and kitchen managers responsible for forecasting, inventory, and ordering food and supplies.

Included with District Membership

This course is included with the SproutCNP School Nutrition District Membership, giving your team access to practical, operations-focused professional development at no additional cost.

NO MORE GUESSCASTING
What You'll Learn
Use Cycle Menus to Forecast

Recognize how cycle menus support more consistent, accurate forecasting decisions

Forecast Instead of Guess

Understand how data-based forecasting improves ordering accuracy and kitchen preparedness

Follow a Repeatable Process

Apply SproutCNP’s step-by-step guide when placing food and supply orders

Calculate How Much to Order

Determine order quantities based on projected servings and production needs

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Course curriculum

    1. Forecasting and Ordering Introduction

    1. Cycle Menus for Forecasting Not Guesscasting

    1. Forecasting Step By Step

    2. Knowledge Check

    1. Instructions for Registered Dietitians & Dietetic Technicians

    2. CDR Course Evaluation for Registered Dietitians & Dietetic Technicians

About this course

  • 6 lessons
  • .75 Hours of Professional Standards & CDR CEU Credits