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Kitchen Prep & Par Level Tracker.

Count prep against par levels each morning and get the day's prep list.

Live demo coming soonRestaurants & hospitality · Inventory
Demo screenshot coming soon

About this template

Set a par level for every prep item by station and day of week, log on-hand counts each morning, and the tool generates a prep list with exact quantities to make. Items sitting under par are flagged by station, and a history view shows what runs out and gets 86'd most often, so you can fix the pars instead of the symptoms. It replaces the laminated prep sheet and the clipboard math.

The live demo ships with sample data: Thirty prep items across grill, saute, and pantry stations for a brunch cafe, with pars that step up for weekends and a week of morning counts that includes two items 86'd mid service.

The prompt behind this template

This is the exact description the Prized agent built it from. Yours can be one sentence: the agent fills in the rest, and you refine from there.

Show the full prompt

Build a kitchen prep and par level tracker for Butterhorn Cafe, a busy brunch spot, used by the opening lead each morning to count what is on hand and get the day's prep list without clipboard math. Two tabs. The default Today tab opens with the day's date and four stat cards: Items Counted at 30, Under Par at 9, Biggest Gap reading Hollandaise, short 5 quarts, and 86s in the Last Two Weeks at 12. Below, a count worklist grouped into station sections for Grill, Saute, and Pantry, with columns for item, unit, par for today, on hand, make quantity, and a status pill: green when on hand meets par, amber when under by up to a quarter, red when at half par or less. Each item stores a weekday par and a weekend par, and par for today follows the actual day of week. To the right, a generated Prep List panel shows every item with a positive make quantity sorted largest gap first, each with a checkable done state for signed in staff. The History tab shows a bar chart of 86 events by item over the last two weeks and a log table with date, item, station, and a short note in the style of ran out at 11:40 during Sunday rush. Seed 30 prep items with real brunch specifics: grill items like portioned burger patties, bacon, and breakfast sausage in trays and pounds; saute items like hollandaise, pancake batter, and home fries in quarts; pantry items like diced fruit, whipped cream, and salsa verde in pints. Give weekend pars a clear step up, roughly half again the weekday par. Seed this morning's counts so nine items sit under par spread across all three stations, and seed a 12 entry 86 log covering the last two weeks. Plant the insight: hollandaise and buttermilk biscuits were each 86'd on both of the last two Sundays, so their weekend pars are plainly set too low. Behavior: make quantity is always computed as par minus on hand, never below zero. Counts are entered inline or through a quick count dialog, and pars are edited in an item dialog capturing name, station, unit, weekday par, and weekend par. Default the station filter to All with a tab per station. The morning story, nine shorts and two chronic Sunday offenders, must be fully visible from seeded data alone. Use a forest green accent for primary actions, status emphasis, and active states on a clean light neutral base, with the calm feel of a kitchen that opens on time.

Works with your data

The demo runs on sample data. Once it is in your workspace, connect the real thing:

  • Google Sheets
  • Slack

How templates work

  1. 1. Open the live demo. It is a real tool, not a mockup.
  2. 2. Use this template to get your own editable copy.
  3. 3. Prompt changes in plain language until it fits.
  4. 4. Connect your data and share it with the team.

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