Do UHC(Universal Holding Cabinet) chart

The chart is done by the inventory manager. I have to compute the chart according to last week's sales trend. This chart will guide the crew on how much protein they will have to maintain in the UHC. This is to ensure that there will be sufficient protein to serve the customer fast so that the waiting time for the customer will not be very long because "fast" is the basic thing for fast food restaurant. The UHC chart will also help to ensure the crew to not cook too much or too little. Every protein has its own holding time. For example, nugget is 20 mins and 10:1 beef is 15 mins. If the crew cook too much that they are not able to sell out within the holding time, the food that the customer received will not be at its best quality(hot and fresh). By updating the chart weekly, we are able to keep track of the protein sales trend according to the previous week.