Internal tools for restaurants.
Prized builds internal tools from a plain-language description: recipe costing, prep lists, the daily sales and labor page. The templates below are working examples built for food service. Open one, look at the sample data, then tell it how your operation is different.
Restaurant Food Cost Calculator
Cost every recipe from its ingredients and see plate margin at your menu price.
Daily Sales vs Labor Dashboard
Track daily sales, labor cost percentage, and covers on one page.
Restaurant Shift Scheduler
Build the weekly schedule on a grid and see labor cost before you post it.
Kitchen Prep & Par Level Tracker
Count prep against par levels each morning and get the day's prep list.
Catering Pipeline Tracker
Track catering inquiries from first call to paid event, with deposits and dates.
Inventory Reorder Planner
Reorder points, days of cover, and a low-stock list for every item you buy.
Hiring Funnel Tracker
See every candidate by stage and spot where your hiring pipeline leaks.
Employee Timesheet Tracker
Weekly time entry against jobs and projects, with approvals and overtime flags.
The standard stack is a plate costing workbook someone built two menus ago, the Sunday night schedule in Excel, weekly inventory count sheets on a clipboard, a stack of invoices from Sysco and the produce guy, and catering inquiries scattered across an inbox. The numbers that decide whether the month worked: food cost between 28 and 32 percent, labor around 30, prime cost under 60, covers per night, and margin on every plate at current invoice prices.
Costing workbooks go stale the week a case of wings jumps eight dollars, so the menu keeps selling items that quietly stopped making money. The schedule gets built against last week's sales instead of this week's, and labor runs 34 percent before anyone notices. Prep is a guess taped to the low-boy: too much and it hits the trash, too little and you 86 the special at 7:30. Catering deposits live in an email thread until one gets missed.
Purpose-built tools change what you see and when. Recipe costing recalculates plate margin the day an invoice price changes. Sales, labor percent, and covers land on one daily page. The prep list comes out of the morning par count instead of memory. Catering moves through a pipeline with deposits and event dates attached. Every template below is a working example with sample data in it. Open one, then describe your menu, your stations, your service.
Common questions
Can I pull data in from my POS?
Not on day one, and the templates do not pretend to. They open with sample data so you can evaluate the tool itself. Most operators start by keying in the nightly close numbers or importing a CSV export from the POS, then look at direct connections once the tool has earned a place in the closing routine.
I don't have time to implement software. How much effort is this?
Opening a template gives you a working tool in seconds. Changing it is done by describing what you want in plain language: add your menu categories, cost recipes in batches, track a second location. There is no implementation project and no developer. Most owners get a usable version in one sitting.
Our costing and tip-out rules are specific to us. Can a template match that?
That is the reason to start from a working example instead of generic software. Tell Prized that you cost sauces as sub-recipes, that you want theoretical vs actual food cost, or that servers tip out support staff at 3 percent, and the tool gets rebuilt around your rules. The sample data is just a placeholder to show the shape.
The tool you actually need is one description away.
Start from a template above or from a blank page: either way, you describe it and Prized builds it.