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PrepDeckr overview, features, pricing, and FAQ/Author
About Julien Jimenez, the founder behind PrepDeckr/author/Blog
Guides on kitchen prep and production/blog/How do you build a daily prep list from par levels the right way?
Turn target pars and an on-hand count into an exact prep list every morning./blog/build-prep-list-from-pars/What causes over prep and under prep, and how do you stop both?
Attack the two most expensive prep mistakes at their shared root./blog/reduce-over-and-under-prep/How should you assign prep tasks across stations so nothing gets missed?
Balance the morning workload so every item is ready before doors open./blog/assign-prep-tasks-station/Why should prep par levels change by day of the week for a kitchen?
Match your prep to how covers actually swing across the week./blog/prep-pars-by-day/How do you make a prep list any lead can run when you are out?
Get the day's prep out of one person's head and onto a shared system./blog/prep-list-anyone-can-run/How do recipe yields turn a prep par into the right batch size?
Bridge the gap between portions on the menu and pans in the kitchen./blog/prep-yields-batch-sizes/What is the fastest way to count prep on hand and stay accurate?
Make the morning count quick enough to actually do every day./blog/count-prep-fast-accurate/How can prep history help you tighten par levels over each season?
Use what you actually prepped and used to sharpen your pars./blog/prep-history-tighten-pars/Why do prep sheets on paper and spreadsheets fail a growing kitchen?
See where old prep tools break down as volume and staff grow./blog/prep-sheets-vs-spreadsheets/How should shelf life cap how much of each item a kitchen preps at once?
A par tells you how much to have on hand. Shelf life tells you how much of that you are allowed to make in one batch. Here is how to make the two numbers agree on the sheet./blog/prep-shelf-life-pars/What should a kitchen do when a large party books on top of normal prep?
A sixty-top on a Tuesday does not replace your regular prep, it stacks on it. Here is how to add the party without breaking the line or over-prepping for the dining room./blog/prep-for-large-party-bookings/Which prep tasks should start first so every station is ready before service?
The order you prep in matters as much as the list itself. Long cooks, cool-down time, and shared equipment decide the sequence, not the order items happen to appear on the sheet./blog/order-prep-tasks-by-time/How much prep labor does a restaurant kitchen really need on a given day?
Most kitchens schedule prep by habit rather than by workload. Timing your tasks and tying hours to the day's list gives you a number you can defend to an owner and adjust as volume shifts./blog/prep-labor-hours-per-day/How do you keep prep consistent across several locations and a central commissary?
Once a second location opens, prep stops being one kitchen's problem. Shared recipes, location-specific pars, and a clear split between what the commissary makes and what each store finishes are what keep the product the same./blog/prep-across-multiple-locations/How do you train a new prep cook to run a prep sheet in one week?
A new prep cook does not need to memorize your menu in a week. They need to learn how your sheet works, where things live, and what done looks like for each item. Here is a day-by-day approach./blog/train-new-prep-cook/When should a kitchen set par levels for a brand new menu item?
A new dish has no history, so the first par is always a guess. The trick is to make a small, deliberate guess before launch, then correct it quickly using the first two weeks of counts./blog/pars-for-new-menu-items/Why does the end of night prep closeout matter as much as the morning list?
The morning list is only as good as the numbers it starts from. A ten-minute closeout at the end of service is what keeps tomorrow's prep honest, the walk-in clean, and the opening cook from starting blind./blog/end-of-night-prep-closeout/What should a kitchen do when a delivery is short and prep is already planned?
The truck arrives, a case is missing, and the prep sheet was written assuming it would be there. Here is how to adjust the day in minutes rather than letting the shortage ripple into service./blog/prep-when-delivery-short/How do you set a par level for one prep item that feeds several different menu dishes?
Shared components like caramelized onions, house sauce or braised mushrooms are the items most likely to run out and to get over prepped in the same week. Here is how to build one honest par from every dish that pulls from them./blog/pars-for-shared-prep-items/How should a kitchen label and rotate prepped items so older batches never sit behind new ones?
Labeling and rotation are one system, not two chores. Here is what a label has to say, how to arrange a shelf so the oldest container is the easy one to grab, and how to keep the habit alive on a busy Saturday./blog/label-and-rotate-prepped-items/Complete guide
Everything a kitchen manager, sous chef, or owner needs to build, run, and refine a daily prep system built on par levels, honest counts, and real yields./guide/Compare options
An honest look at the four common ways kitchens keep a par-based prep list, and where each one holds up or breaks down./compare/Glossary and FAQ
Plain definitions for the terms that show up on prep sheets, in walk-in counts, and in conversations about kitchen production./glossary/Free tools
Free calculators and planners/tools/Prep Par to Batch Size Calculator
Turns a par level, the count on hand and a recipe yield into the number of batches a cook should actually run today, for restaurant and commissary kitchens./tools/par-to-batch-size/Over-Prep Waste Cost Calculator
Estimates what over-prep costs a restaurant kitchen each week and each year in thrown-out food and wasted prep labor, and what a lower waste share would save./tools/over-prep-waste-cost/Prep Shift Labor Load Calculator
Checks whether today's prep list fits the preppers and hours on the schedule, and how many people the list really needs, for restaurant and commissary kitchens./tools/prep-shift-labor-load/Which prep list setup is right for your kitchen?
Eight quick questions about who touches your prep list, how you count, and where it has to be seen, with an honest recommendation at the end./quiz/Par-Based Prep System Launch Checklist
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./templates/par-based-prep-system-launch-checklist/Daily Par-Based Prep Sheet
A fill-in daily prep sheet that turns a par level, a count on hand, and a recipe yield into the number of batches each station should run today./templates/daily-par-based-prep-sheet/Disclosure
How this site is funded/disclosure/Legal notice
Publisher and hosting information/legal/Privacy policy
How your data is collected and protected/privacy/Terms of service
The terms that govern use of the service/terms/
PrepDeckr overview, features, pricing, and FAQ/Author
About Julien Jimenez, the founder behind PrepDeckr/author/Blog
Guides on kitchen prep and production/blog/How do you build a daily prep list from par levels the right way?
Turn target pars and an on-hand count into an exact prep list every morning./blog/build-prep-list-from-pars/What causes over prep and under prep, and how do you stop both?
Attack the two most expensive prep mistakes at their shared root./blog/reduce-over-and-under-prep/How should you assign prep tasks across stations so nothing gets missed?
Balance the morning workload so every item is ready before doors open./blog/assign-prep-tasks-station/Why should prep par levels change by day of the week for a kitchen?
Match your prep to how covers actually swing across the week./blog/prep-pars-by-day/How do you make a prep list any lead can run when you are out?
Get the day's prep out of one person's head and onto a shared system./blog/prep-list-anyone-can-run/How do recipe yields turn a prep par into the right batch size?
Bridge the gap between portions on the menu and pans in the kitchen./blog/prep-yields-batch-sizes/What is the fastest way to count prep on hand and stay accurate?
Make the morning count quick enough to actually do every day./blog/count-prep-fast-accurate/How can prep history help you tighten par levels over each season?
Use what you actually prepped and used to sharpen your pars./blog/prep-history-tighten-pars/Why do prep sheets on paper and spreadsheets fail a growing kitchen?
See where old prep tools break down as volume and staff grow./blog/prep-sheets-vs-spreadsheets/How should shelf life cap how much of each item a kitchen preps at once?
A par tells you how much to have on hand. Shelf life tells you how much of that you are allowed to make in one batch. Here is how to make the two numbers agree on the sheet./blog/prep-shelf-life-pars/What should a kitchen do when a large party books on top of normal prep?
A sixty-top on a Tuesday does not replace your regular prep, it stacks on it. Here is how to add the party without breaking the line or over-prepping for the dining room./blog/prep-for-large-party-bookings/Which prep tasks should start first so every station is ready before service?
The order you prep in matters as much as the list itself. Long cooks, cool-down time, and shared equipment decide the sequence, not the order items happen to appear on the sheet./blog/order-prep-tasks-by-time/How much prep labor does a restaurant kitchen really need on a given day?
Most kitchens schedule prep by habit rather than by workload. Timing your tasks and tying hours to the day's list gives you a number you can defend to an owner and adjust as volume shifts./blog/prep-labor-hours-per-day/How do you keep prep consistent across several locations and a central commissary?
Once a second location opens, prep stops being one kitchen's problem. Shared recipes, location-specific pars, and a clear split between what the commissary makes and what each store finishes are what keep the product the same./blog/prep-across-multiple-locations/How do you train a new prep cook to run a prep sheet in one week?
A new prep cook does not need to memorize your menu in a week. They need to learn how your sheet works, where things live, and what done looks like for each item. Here is a day-by-day approach./blog/train-new-prep-cook/When should a kitchen set par levels for a brand new menu item?
A new dish has no history, so the first par is always a guess. The trick is to make a small, deliberate guess before launch, then correct it quickly using the first two weeks of counts./blog/pars-for-new-menu-items/Why does the end of night prep closeout matter as much as the morning list?
The morning list is only as good as the numbers it starts from. A ten-minute closeout at the end of service is what keeps tomorrow's prep honest, the walk-in clean, and the opening cook from starting blind./blog/end-of-night-prep-closeout/What should a kitchen do when a delivery is short and prep is already planned?
The truck arrives, a case is missing, and the prep sheet was written assuming it would be there. Here is how to adjust the day in minutes rather than letting the shortage ripple into service./blog/prep-when-delivery-short/How do you set a par level for one prep item that feeds several different menu dishes?
Shared components like caramelized onions, house sauce or braised mushrooms are the items most likely to run out and to get over prepped in the same week. Here is how to build one honest par from every dish that pulls from them./blog/pars-for-shared-prep-items/How should a kitchen label and rotate prepped items so older batches never sit behind new ones?
Labeling and rotation are one system, not two chores. Here is what a label has to say, how to arrange a shelf so the oldest container is the easy one to grab, and how to keep the habit alive on a busy Saturday./blog/label-and-rotate-prepped-items/Complete guide
Everything a kitchen manager, sous chef, or owner needs to build, run, and refine a daily prep system built on par levels, honest counts, and real yields./guide/Compare options
An honest look at the four common ways kitchens keep a par-based prep list, and where each one holds up or breaks down./compare/Glossary and FAQ
Plain definitions for the terms that show up on prep sheets, in walk-in counts, and in conversations about kitchen production./glossary/Free tools
Free calculators and planners/tools/Prep Par to Batch Size Calculator
Turns a par level, the count on hand and a recipe yield into the number of batches a cook should actually run today, for restaurant and commissary kitchens./tools/par-to-batch-size/Over-Prep Waste Cost Calculator
Estimates what over-prep costs a restaurant kitchen each week and each year in thrown-out food and wasted prep labor, and what a lower waste share would save./tools/over-prep-waste-cost/Prep Shift Labor Load Calculator
Checks whether today's prep list fits the preppers and hours on the schedule, and how many people the list really needs, for restaurant and commissary kitchens./tools/prep-shift-labor-load/Which prep list setup is right for your kitchen?
Eight quick questions about who touches your prep list, how you count, and where it has to be seen, with an honest recommendation at the end./quiz/Par-Based Prep System Launch Checklist
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./templates/par-based-prep-system-launch-checklist/Daily Par-Based Prep Sheet
A fill-in daily prep sheet that turns a par level, a count on hand, and a recipe yield into the number of batches each station should run today./templates/daily-par-based-prep-sheet/Disclosure
How this site is funded/disclosure/Legal notice
Publisher and hosting information/legal/Privacy policy
How your data is collected and protected/privacy/Terms of service
The terms that govern use of the service/terms/
Looking for the machine readable version? See sitemap.xml.