Prep List Generator
A strong prep list reduces waste, speeds up service, and prevents 86'd items. This generator calculates what each station needs based on par minus on-hand, sorted by priority.
Prep items
Add prep items with station, par amount, current on-hand, unit, and priority. Amount to prep = max(par − current, 0).
How to use this tool
- Add prep items with station, par amount, current amount, unit, and priority.
- Review amounts to prep grouped by station.
- Print or export for the kitchen line.
- Adjust pars based on day of week and events.
Formula explanation
Amount to prep = max(par amount − current amount, 0).
Example calculation
Diced onions: par 20 qt, current 6 qt → prep 14 qt. Burger patties: par 120 each, current 95 → prep 25 each.
What this means for your restaurant
Prep lists connect inventory pars to daily kitchen workflow. They turn guesswork into a repeatable system.
Common mistakes
- Prepping to habit instead of par levels.
- Not updating pars for weekends vs. weekdays.
- Missing priority flags on items that run out first.
- Skipping current on-hand counts before prep.
Pro tips
- Build the list the night before for morning prep crews.
- Color-code or tag high-priority items that 86 fastest.
- Review waste weekly and adjust pars down if prep is consistently thrown out.
- Align prep pars with inventory par levels.
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