Prep lists written from memory at 8 AM are how kitchens end up 86'ing the butter chicken on a Saturday. This generator works the other way: per-cover quantities from your recipe cards, multiplied by the covers you actually forecast, grouped by station, and out comes the day's prep sheet, consistent no matter who opened the kitchen.
Prep quantity per item = quantity used per cover × forecast covers, grouped by station. Per-cover quantities come from recipe cards divided by portions per batch.
| Prep item | Per cover | Unit | Station | Total to prep | |
|---|---|---|---|---|---|
| 4.8 kg | |||||
| 7.2 kg | |||||
| 4.2 kg | |||||
| 9.6 kg | |||||
| 2.4 kg |
Per-cover quantities come from your recipe cards divided by portions. Prep to forecast, not to fear: over-prepping is where food cost quietly dies.
From recipe cards: total quantity in the batch divided by portions the batch yields, times the share of covers that order the dish. Track two normal weeks of sales mix once and the numbers stabilise, most menus have surprisingly steady ordering patterns.
Within 15% is enough to be useful. Base it on the same weekday's trailing 4-week average, adjusted for weather, events and holidays. A forecast that is roughly right beats a memory that is precisely wrong.
Run the generator against the forecast for the day the item will be used, not the day it is prepped, and add lead-time notes in the item name ("Marinated chicken, for Saturday"). The list organises quantities; sequencing is still the sous chef's craft.
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