Prep list
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
On a busy night
How Kitchen actually uses it.
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.
01
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.
02
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.
03
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's inside
Everything you get with Prep list.
- 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
“Saturday prep used to be a WhatsApp at midnight. Now it is a list that already knows the book and the par.”
Same role, next screen