Prep Sheets
If you are looking for a specific style of prep sheet not shown here then please leave a comment at the bottom of the page defining what you are looking for. I may be able to design it.
Two Column Kitchen Prep Sheets
This Kitchen Prep Sheet features two columns for prep items with an indent for the sub-ingredients of a recipe. It has columns for 3 days worth of prep, and separate par levels for slower -vs- busier days.
Click the picture for a larger image.
Or download the 2 Column-3 Day Prep Sheet for free.
One Column Kitchen Prep Sheets
This Kitchen Prep Sheet features one column for prep items with an indent for the sub-ingredients of a recipe. It has columns for 7 days worth of prep, and separate par levels for slower -vs- busier days.
Click the picture for a larger image.
Or download the 1 Column-7 Day Prep Sheet for free.
You may also be interested in the Declining Balance Sheet or the Inventory Food Cost Calculation File.
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All,
If anyone is an iPad user, I've just completed a Preplist app that allows chefs to easily build a preplist directly on their iPad. You just type in (or import) your master preplist once. Then simply walk through your kitchen tapping items when you want to add them to a daily list. You can print out or email multiple lists at once (one for the chef, one for the butcher, one for each station, etc.) and add instructions, quantities etc to each entry.
It should be on sale in the Apple App Store soon. But I am happy to share some screen shots or, possibly, a test version if you are interested. Just email me at: preplist-kitchen@fathousesoftware.com. You can also go to this link, for more information: PreplistK.
Thanks,
Scott Atkinson
Fat House Software, LLC
Blair, I've found that each establishment has a somewhat different set of necessary forms, so learning Excel is a huge help to any chef. That said, here are some essential lists:
Hi there, I just found your site and find it very useful.
I am a new kitchen manager and am learning everyday.
What are some essential lists that need to be maintained? I.e prep, waste, temp logs etc.?
What Im asking is, can you make a list of essential lists for me?
Saute, I could design such a template for your (for a fee), but I would recommend that you spend some time to learn Excel, then you can create your own sheets and style them to meet your needs. Lynda.com has some excellent training which you can take online. Here is a link to one of their Excel courses: http://www.lynda.com/Excel-2007-tutorials/introduction-to-formulas-and-functions/56970-2.html
For a monthly fee (about $25) you can watch as many training videos on as many topics you wish. I've used them for multiple topics. It's easy to quit after one month if you wish.
I am looking for banquet production excel spread sheet that I would only have to type in persons count and it would calculate gallons and pounds-
southwest menu
100 pp(this would be the only number I would change)
100 4 oz. chicken grilled (100 x 4)
.19 gallons sauce (100 x .25 /128-oz. in gallon)