Download Link : Section Planner
Please make Copy of the Google Sheet before starting
For making a copy of the Google sheet : Go to File Menu > Make a copy
Effective planning is the cornerstone of a successful kitchen, regardless of whether it's in a home or a restaurant. It ensures smooth operations, maximizes efficiency, and upholds quality. A well-planned kitchen optimizes space utilization, organizes workflow, and minimizes the risk of accidents. The result is good and timely production consequently satisfied guests and increased sales.
How to use: The google sheet template and 3 sections. Starting with menu list, store list, each mis en (pre - prep). If adhered and followed the section is organised and planned
THE PURPOSE OF A PREP SHEET
A production list of items needed for the day or for multiple days
A reminder that helps cooks eliminate missed items
Maintain consistency in production when multiple cooks share the same station
Help to avoid waste by producing the wrong quantity
Reduce waste in food and labor
HOW TO SET UP A PREP SHEET
Start by analyzing the menu and detailing the components required for each prep. Remember to include specials or substitutions if something is out of stock.
Determine par levels and quantities based on estimated usage, past sales trends, and educated guesswork.
PREP ORGANIZATION
Kitchen production is usually divided into major prep for several days or as much as a week in advance, and daily prep of items needed for service during that shift.
MAJOR PREP
Some items take longer to prep, will hold for several days, and take longer to prep yet won’t suffer from spoilage or deterioration in quality (for example; mashed potatoes, cut steaks, and polenta cakes). These items should be done in sufficient batches to avoid running out.
Example:
Monday – Prep and production to replenish from the weekend and through the next three days
Thursday – Prep and production begins for the weekend
Saturdays – Prep to restock and finish the weekend
75/25 Rule – In restaurant production, a general rule is that 75% of production will be used on the weekends. If you forecast selling 100 of a particular menu item for the week, 25 will be sold Monday through Wednesday, and 75 will be sold Thursday through Sunday.
125% Rule –It’s always a good idea to prep for an extra amount and a general rule is to prep for 125% of your estimated production needs so you are covered if you have a run on an item.
DAILY PREP
Required for specials and perishable items that need to be as fresh as possible
Fish, salad greens, garnishes, delicate pastries
PREP AND PRODUCTION BREAKDOWN
Prep sheets are only as good as the follow-up by the cooks
Check off items and quantities when prep work is completed
Base production quantities on estimates from actual sales
Download Link : Section Planner
Please make Copy of the Google Sheet before starting
For making a copy of the Google sheet : Go to File Menu > Make a copy
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