Prep List from Forecasted Covers and Reservations

Builds a station-by-station prep list for a service day from the number of covers you expect, your reservations, and your own recipe yields and par levels.

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Before and after

BEFORE · what the owner typed

Prep list for Saturday at Orchardview Bistro, 7122 Mapleview Ave, Cresthollow. Two services, lunch and dinner. Lunch: 14 reservations, 38 guests, plus I think 30 walk-ins. Dinner: 41 reservations, 112 guests, plus about 45 walk-ins. Hannah Brooks has a party of 14 at 6:30 for dinner, booked through the book, call her at 336-555-0160. One guest in that party has a shellfish allergy, Hannah said so on the phone. Grant Beal is on grill and sauté. Harriet Chapman is on garde manger and pastry. Gregory Bolton is on prep and stocks. Menu share of total covers for the day, I want 10 percent buffer on everything: Braised short rib: 22 percent. One batch makes 12 portions. We have 6 portions on hand. Needs to braise, we start it first thing. Wild mushroom risotto base: 15 percent. One batch makes 10 portions. 4 portions on hand. Roasted beet salad: 18 percent. One batch makes 8 portions. None on hand. Lemon tart: 12 percent. One batch makes 8 tarts. 5 tarts on hand. Needs to set before service.

AFTER · what the skill produced

Saturday prep list, Orchardview Bistro

Totals: Lunch 38 reserved + 30 walk-ins = 68 covers. Dinner 112 reserved + 45 walk-ins = 157 covers. Day total: 225 covers (150 reserved guests, 75 walk-ins).

Read first

Dinner, 6:30: party of 14 under Hannah Brooks. Contact: 336-555-0160. One guest has a shellfish allergy, as Hannah told us on the phone. Please confirm allergen handling with a qualified food safety professional or the local health authority before service.

Method: 225 covers x menu share, rounded up, plus 10 percent buffer, rounded up again, minus on hand, then divided by yield and rounded up to whole batches.

Station not given

Braised short rib: 225 x 22 percent = 49.5, rounded up to 50. Plus 10 percent = 55. On hand 6, so 49 needed. Yield 12, so 5 batches (60 portions). Start first thing, as it needs to braise.
Wild mushroom risotto base: 225 x 15 percent = 33.75, rounded up to 34. Plus 10 percent = 37.4, rounded up to 38 portions. On hand 4, so 34 needed. Yield 10, so 4 batches (40 portions).
Lemon tart: 225 x 12 percent = 27. Plus 10 percent = 29.7, rounded up to 30 tarts. On hand 5, so 25 needed. Yield 8, so 4 batches (32 tarts). Needs to set before service.
Roasted beet salad: 225 x 18 percent = 40.5, rounded up to 41. Plus 10 percent = 45.1, rounded up to 46 portions. None on hand, so 46 needed. Yield 8, so 6 batches (48 portions).

Questions for the owner

Which station preps each item? Grant Beal (grill and sauté), Harriet Chapman (garde manger and pastry) and Gregory Bolton (prep and stocks) are named, but no items were assigned, so I did not assign them. No prep items were given for grill and sauté.
Menu shares add up to 67 percent. Are the other 33 percent of covers ordering items you want prepped? Send those items, shares and yields and I will add them.
Which dishes is the party of 14 likely to order, and is shellfish used on any station that touches those dishes?
What time should the short rib braise start, and what time does lunch open? I did not add clock times.

What it does

Builds a station-by-station prep list for a service day from the number of covers you expect, your reservations, and your own recipe yields and par levels. It shows what to prep, how much, and who it is for, so the kitchen starts the day knowing the plan.

Use it when: Use when a restaurant owner or kitchen manager needs a daily or weekly prep list built from forecasted covers and reservations, such as: make my prep list, what do I need to prep for tomorrow, prep for Saturday, or figure out prep from the reservation book.