Group by station, set a par, enter what is already made. The sheet works out what still needs prepping and prints with tick boxes.
Prep list
Grill
Larder
Bar
Prepped by
Checked by
Columns are par, on hand, and what is left to prep. Nothing is saved — print before closing the tab.
MinimalPOS reports item-level sales by day and shift, so the numbers on the prep board reflect real demand instead of a standing guess.
How this free tool helps
Group prep items by station, set a par for each and enter what is already made. The sheet works out what still needs prepping and prints with tick boxes, so the board is ready before the team walks in.
Prep quantities should follow demand. MinimalPOS reports item-level sales by day and shift, so your pars can reflect what a Tuesday actually sells rather than what someone remembers.
Explore MinimalPOS Restaurant POSA daily list of what needs preparing before service, usually grouped by station and set against a par quantity. It turns 'get ready for service' into a specific, checkable list.
From how much you actually sell on that day of the week, plus a small buffer. Setting one par for every day is the most common reason kitchens over-produce on quiet days and run out on busy ones.
Yes, if your trade does. A Saturday par and a Tuesday par should be different numbers for anything perishable, or the difference ends up in the waste log.
No. It runs in your browser with nothing uploaded, so print it before you close the tab. That is also why there is no account to create.
Continue planning
Looking for operating advice? Read the MinimalPOS restaurant guides.