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.

Your estimate

Today's target on hand...

Portions still to prep...

Batches to make...

Extra portions from rounding (negative means short)...

Estimates only. Assumptions are listed below, and you can change every input.

A par level tells you how much of an item you want on hand. It does not tell a cook how many batches to run, and that gap is where most over-prep and under-prep starts. Someone counts the walk-in, subtracts from par in their head, guesses how a half batch rounds, and either makes too much or runs out at 7 pm. This calculator does that arithmetic the same way every time, so the number on the prep sheet is a batch count rather than a guess.

The math is visible. Your par is scaled by a day of week adjustment and a safety buffer to get today's target. What is already on hand is subtracted to get the portions you still need. That number is divided by the recipe yield per batch and rounded, up by default so you never plan to run short, or to the nearest batch if you would rather accept a small shortfall than a lot of extra. The tool also shows how many portions the rounding adds. Nothing is assumed about your kitchen; every number is yours.

How to use this tool

Enter the par for this item and count what is on hand and usable.
Set the day adjustment and safety buffer, or leave both at their defaults for a normal day.
Enter the recipe yield per batch, pick a rounding rule, and write the batch count on the prep sheet.

What the math assumes

Today's target is the par multiplied by the day adjustment and then by one plus the safety buffer; the buffer is applied on top of the adjusted par.
Everything counted on hand is treated as usable for today; portions past their hold time should be left out of the count.
Batches are whole batches. Round up always covers the full target; round to nearest can leave a shortfall, which shows as a negative number in the rounding output.
Recipe yield is taken as stated; if your real yield runs lower than the recipe card, enter the number you actually get.
No shrink, spoilage or waste during service is added; fold it into the buffer if you want it covered.

Frequently asked questions

Should the day of week swing go in the adjustment or in the buffer?

Put predictable swings, like a busy Friday, in the day adjustment and keep the buffer for the unpredictable. That way you can tune the two separately when you review prep history.

What does it mean when the batch count comes out to zero?

What is on hand already covers today's target. Check that the count is accurate and the items are within their hold time before skipping the item.

Why not just prep to par every day?

Prepping to par ignores what is already made, so busy days run short and slow days pile up extras. Subtracting the on-hand count first is what keeps the batch count honest.

Link to this toolhttps://prepdeckr.com/tools/par-to-batch-size/

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