To think I’m getting fired?

Bizarre you wouldn't just make 100 per day even on low order days so you have a surplus than when you get a 12p order you add the 20 already made.

Your new boss sounds like a dick.

Wow… 😮 it’s not patronizing to say I’ve explained something badly and can try reword it it’s incomprehensible.

So um thanks for assuming the worst.

Could you just try and be a little more patronising??

This is a great suggestion and should be included in your list of ideas!

One of the options you could consider although it would potentially be a contract change, is a more flexible workforce or annualised hours contract so that your team doesn’t work say 8 hours a day regardless of order number but can flex up or down depending on demand. How much notice do you get of each day’s demand? Are these bulk orders for numbers placed or is it a ‘wait to see what customers turn up’ scenario?
You’ve had good advice upthread on looking at calculations/solutions/comparators
if you give more information people may be able to help with further suggestions.

This is good advice.

Im imagining you make…cream cakes. It’s worth pinpointing what is currently maxing out your capacity. Is it the equipment you have available that limits you to 100, the current staffing levels, storage/delivery space, the working hours you operate on?

How do orders come through to you? What is your costing model? If it is something like cream cakes, then can it be twisted into a good marketing ploy that you regularly ‘sell out of our tasty treats!’ By capping it to a 100 That can generate a buzz of a desirable product with an increased value.

Start gathering evidence and sending it to your personal email. I would also go to HR, off the record at first, to get advice if you feel you've been unfairly treated. For example, proof (or lack of) to show you've never been trained, or something like an email that shows what happens when you raise issues to management.

You may not be fired but if they do, it could be constructive dismissal/unfair. ACAS might be of assistance re advice and potentially submitting a grievance via HR.

I suggested similar but can you pull the next days orders ahead? I’m assuming something that’s made to order…but is it perishable?

sorry if my question doesn’t make sense let me know and I’ll try to reword it

Ok so this is where as a supervisor you need to be doing a few things.

1. work out what your current max is by day, hour, person (look up Pareto calculation)
2. What are your ideas for increasing the your throughput to get current max + average over , current max + highest day order. Is it more equipment, more people, better processes, work ahead if possible, etc bring all your ideas
3. talk to the team… what are their ideas to improve throughput

At the end of the day he’s made it your problem so you’re going to have to show that you’re working on it. Sometimes this is how crappy or new to a role managers shake things up. I don’t like that approach myself but have seen it and survived it.

What sucks is that some of the things I’ve suggested would typically be your direct manager’s job and it’s not great that you don’t have one…but even if you did s/he’d be given the same mandate so nothing would really change for you except having a buffer.

This

does the product have a short shelf life that means it has to be produced on the day?

If you have days where the demand is 70 items, are you making 70 and calling it a day, or do you do 100 every day so that there is a surplus to cover for the 120 days.

Are there other teams delivering at 120 units with similar staffing levels to yours?

Are you supposed to rota staff in to work overtime etc to complete the orders?generally you need staffing based on what is required to cover your busiest times eg your 120 order days. If you regularly don't have the staffing for that, had you requested to hire more?