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
The guide that works it through
How to Set Restaurant Par Levels and Turn Them Into a Prep List
Set par levels from counted usage, the days each order must cover and your own busiest cycle, then turn them into a daily prep list capped by date-marking limits.
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.