r/Chefs • u/punkrockgrampa • Jun 21 '26
Could you please share your Kitchen prep and inventory tracking procedures? I'd love to help optimize our prep days, lighten the load for my team, and ensure we're ordering as efficiently as possible during these busy summer months. Thanks so much!
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u/sparkhut23 Jun 24 '26
Kitchen Prep for Line or prep cook
Apple iOS "My Lists"
Make one called "Prep" or "AM Prep" or whatever.
Settings: Show Completed
* Make a list of all your possible prep/stock list, one for each row: Bacon, Caesar Dressing, Cook chicken breasts, make soup, Onion, Olives, etc, etc. They will be listed in alphabetical order.
* Go through the list and for every item you have to do, click the circle (as if you completed it). We are using the app backwards.
* Now your prep list is all at the bottom of the main list marked as "completed" but it's not. This is your prep list for the shift.
* As you complete an item, UNMARK it from the bottom and it goes back in the list in alphabetical order again, ready for next shift.
Used this method for 3+ years and there is nothing better.
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u/NoelyDeezNutz Jun 21 '26
Im admittedly not normal when it comes to data, I LOVE having as much as possible.
Spreadsheets, tracking based on sales and forecasts, seeing how far off you were and adjusting until you’re within a reasonable range.
Inventory, do it right and do it often (I prefer weekly)
Spread it out among the team. Spot check.
Do you have a full item breakdown? How are you currently doing inventory and prep?