Prep list
A prep list translates par levels and an expected cover count into today's production. Built well it reduces 86s and overproduction at the same time; built from habit it guarantees one or the other every single service.
The structure that works
- Par, on hand, prep — three columns. The third is arithmetic, not judgement.
- Forecast-adjusted pars. A Saturday par and a Tuesday par are different numbers for the same item. One par for all seven days is why Tuesday overproduces and Saturday 86s.
- Ordered by lead time, not by station. Things that need four hours go first regardless of who's making them.
- A shelf-life column, so a cook can see which items can be made ahead and which cannot.
| Item | Par (Sat) | On hand | Prep | Lead time |
|---|---|---|---|---|
| Demi-glace | 96 oz | 38 oz | 58 oz | 5 hr |
| Beurre blanc base | 40 oz | 12 oz | 28 oz | 45 min |
| Portioned salmon | 48 ea | 31 ea | 17 ea | 30 min |
| Fingerlings, blanched | 22 lb | 9 lb | 13 lb | 1 hr |
| Caesar dressing | 80 oz | 74 oz | 6 oz | 20 min |
The third column is arithmetic, not judgement — which is the whole point. Ordering the list by lead time rather than by station is what stops the five-hour item being started at four o'clock.
Run the numbers
Par level calculator
Related terms
Par level
The quantity of an item you want on hand at the start of each order cycle — enough to cover demand plus a safety buffer.
Usage rate
How much of an item you consume per day or per cover — the input behind every par level and order.
Waste percentage
The share of purchased food that is thrown away rather than sold — spoilage, overproduction, errors and returns.
86
Kitchen shorthand for an item that is no longer available for the rest of service.
Batch recipe
A recipe produced in bulk and portioned at service — soups, sauces, braises, doughs.