Quick answer
Organize prep quantities, station owners, deadlines, and menu availability notes before service starts.
What this template helps you do
A clear prep list prevents the same question from being asked all day: what still needs to be done before service? This template connects prep tasks to station ownership and menu availability.
Best use case
Use it when multiple cooks share prep, when specials depend on limited batches, or when prep shortages create sold-out menu items.
Daily prep list example
| Prep item | Quantity | Station | Due time | Menu impact |
|---|---|---|---|---|
| Burger patties | 90 portions | Grill | 10:30 AM | Lunch burger section |
| Pickled onions | 2 quarts | Garde manger | 11:00 AM | Taco and salad garnish |
| Tomato sauce | 12 liters | Pasta | 3:00 PM | Dinner pasta availability |
| Lemon tart | 24 slices | Pastry | 4:00 PM | Dessert feature |
| Garlic aioli | 3 liters | Sauce | 10:00 AM | Sandwich modifier |
Prep list essentials
Build the daily prep list
Start from the menu
List prep items tied to active menu items and specials.
Set quantities from demand
Use recent sales, reservations, weather, and events to estimate prep needs.
Assign station owners
Make each task accountable to one person or station.
Close the loop
Update staff notes and the digital menu if prep affects item availability.
Prep shortages are menu problems
When a prep item will miss service, decide whether to hide the item, mark it limited, or substitute before guests start ordering.
How this connects to your QR menu
Use FlipMenu to remove sold-out items, mark specials clearly, and adjust descriptions when prep changes the item guests will receive.
Use the worksheet first, then publish the guest-facing result only after the manager review is complete. That keeps the digital menu useful without turning it into an unapproved operations notebook.