Hi there, I just landed a job where I am managing a small Kitchen. It is in a Detox Facilities, so no wines in sauces etc. I have to do the ordering for the weekly menu. we are on a two week rotational menu. I think I have the hang of it, but still am unsure of myself. I usually look to see what we are going to need for the upcoming weekly menu and order accordingly, but amounts sometimes get the better of me. We usually only deal with about 20 clients at a time, we are doing lunch and dinner, lots of tossed salads on the menu. your traditional soups. I have been playing with the menu to bring in some new items. What is the best way to look at what you need to order. I am new at managing and would like to do a really good job. Our budget is about a 1000 a week and most of our supplies are coming from Sysco. I am trying to keep a flow to the menu so that there isn't much waste, but sometimes that is hard to do. Any thoughts or advice would be greatly appreciated.... trying to show how good I can be as a Chef.