We recommend you start prepping for the day 30 minutes prior to when you plan on starting to cook each day! To streamline the prep process for you, we've put together this essentials checklist for you to follow.
Step 1: Inventory Management
- Monitor your inventory daily. Make sure it's set to the number you'd like at the beginning and end of each shift.
- Inventory is set by shift. You set inventory as soon as you create a new shift under Settings>Edit Store Times + Inventory>Create Shift. Once you save your shift, it will prompt you to add inventory for that shift.
- You can also set a default inventory if you head to Settings>Update Menu Items>Select Item>Enter Default Inventory Number. **Once you add a default inventory for a menu item, all future shifts will preload with that item set to the default inventory number. NOTE: this default number can be changed for a specific date by updating your inventory by date.
- As demand grows, identify your popular items and stock them to match demand. i.e. if a salad is a popular add on to your mains, ensure you have enough salads to go with every main you have available.
Step 2: Getting Organized
- Know your recipes - necessary ingredients, cookware, and prep times.
- Prepare your ingredients - clean, chop, organize, etc.
- Prepare your work station - clean, set oven temp, boil water, etc.
- Arrange your tools - kitchen equipment, Cookin bags, totes, notecards (pre-write), containers.
Pre-Order Tips
- Label all pre-order bags with the name and order number in advance of opening.
- Prepare your notecards with the pre-order customer names before you open your kitchen.
- Lay out the required containers for your pre-ordered dishes/ pack items that can be pre-packaged.