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Weekly Prep Checklist
Do your kitchen personnel prep too much or not enough? This tool will help your people plan and control production of your food products.
Preparing the proper quantity of food products is a critical function in any kitchen. Waste and food cost go up if you consistently prepare too much. Don't make enough and you lose sales opportunities and disappoint your guests.
The Weekly Prep Checklist (WPC) can help you and your staff make smarter, more informed decisions of what and how much prep you'll need to do every week.
Develop a WPC for each kitchen prep position. Let each prep person determine the usable quantities of product on hand, indicate the inventory amount on the form and calculate how much of each product needs to be prepared. Then have the chef, sous chef or kitchen manager review the WPC before the week begins.The WPC should serve as a checklist so nothing falls through the crack and as a tool to help your people control production so the "right" amount of food gets prepared and ordered.
Summary of Features & Benefits:
- Using the Weekly Prep Checklist will help your kitchen personnel properly plan and control food production.
- This form can help decrease overproduction and food waste.
- Using the WPC serves as a production checklist so needed products are not missed or forgotten.
- The WPC will make it easier and more efficient to train new employees.
Download the Weekly Prep Checklist
Preview
This form is available in the following formats. You must have a compatible program installed on your computer to use them.
Click to Download Microsoft Excel format
