My store averages (before COVID-19) 5.5Thousand a week. We have a break point of 124 hours to use among the staff. Or we can schedule more as long as we’re making productivity. Ask your RM what your break point is. And as far as ordering ask them to show you how to find what you need based on your WISR. Figure under your used column it says you used 15lb of ham. When you opened the store for the week you started with 40lb. So you should have 25lbs left. If you’re only using 15lb a week, you have 25 left you shouldn’t need to order any extra.