Tomorrow’s mise, written from tonight’s book.
A production list that starts from confirmed reservations, then adds what you usually sell and what the recipes actually consume. The kitchen prep’s against numbers, not a feeling.
Included in · Main & Chef’s Table
Forecast, not a confirmed order
Adjust covers to update forecast portions and ingredient needs.
The book becomes a prep list
Forty-eight covers on Saturday, three tasting menus, a terrace of walk-ins in the history. Prep turns that into kilos, portions and bottles before anyone clocks in.
Forecast, not a confirmed order
Adjust covers to update forecast portions and ingredient needs.
How it works during service
- 01
The book is closed enough
Confirmed covers, set menus, the usual walk-in pattern. Prep has a number to cook toward.
- 02
Cards become kilos
Wagyu, butter, wine. The list is ingredients, not dish names shouted down the line.
- 03
Gaps become orders
Three items short. Purchasing drafts the PO. The market run has a reason.
Recipes do the maths
Each dish has a card. The list multiplies. You see butter, oil and tenderloin as quantities, not as a chef’s memory of last Saturday.
Explore the connection: StockSimulate a sale: rice decreases by the amount defined in the recipe.
Shortages before the market run
If stock is below what prep needs, purchasing already has a draft. The shortage is a morning problem, not a 19:00 problem.
What you can manage
- Prep from reservations plus sales history
- Quantities from recipe cards
- Per service, per day
- Flags what stock cannot cover
- Hands off a draft order to purchasing
- The same list the kitchen can print