Par-Based Prep System Launch Checklist
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A step-by-step checklist for taking a restaurant kitchen from prep by memory to a par-based prep list that any lead can run, in roughly a month.

[ ] List every prepped item by station, including sauces, garnishes, portioned proteins, and backups that are easy to forget
[ ] Give each item one unit of measure that the whole team uses (quarts, hotel pans, each, portions) and print it next to the item name
[ ] Record the shelf life or hold time for every item so pars for short-life items stay small
[ ] Write down the recipe yield per batch for each item in the same unit as its par
[ ] Set a starting par for each item based on a typical day, not your busiest day
[ ] Decide which items get a day-of-week adjustment and note the factor for each day (for example, a higher Friday and a lower Monday)
[ ] Add a safety buffer only where running out costs more than throwing away, and keep it out of items that spoil fast
[ ] Define what counts as on hand: only product that is still within hold time and actually usable for service
[ ] Fix a count time (before the prep shift starts) and one person responsible for it each day
[ ] Arrange the walk-in and line so counting follows a fixed path and takes minutes, not half an hour
[ ] Write the prep list in one order every day: item, station, par, on hand, need, batches, cook, and deadline
[ ] Assign each line on the prep list to a named station and a named cook, with a time it must be done
[ ] Post the list where the whole team can see it and check tasks off during the shift
[ ] Log what was actually prepped and what was left at close for each item, even if it is a quick tally on the sheet
[ ] Review overage and shortfalls at the end of each week and move pars in small steps rather than big swings
[ ] Cost the recurring overage on high-value items with the Over-Prep Waste Cost Calculator at /tools/over-prep-waste-cost/ to decide which pars to fix first
[ ] Check that the total prep hours the list implies fit the scheduled crew, using the Prep Shift Labor Load Calculator at /tools/prep-shift-labor-load/ if you need a quick estimate
[ ] Run one full week where a second lead builds and runs the list from the written rules alone, and fix anything they had to ask about
[ ] Decide where the list lives long term (paper, spreadsheet, or software) and who owns par changes
[ ] Put a recurring monthly date on the calendar to review pars for menu changes, season, and volume shifts