Prep and Par Planner: How Much to Prep for Service
A prep and par planner works out how much of each item to prepare. Enter the forecast portions, the stock you already have and how many portions a batch makes, and the tool shows the portions to prep, the number of batches and what you will produce, so you prep what is needed and avoid waste.
How to read your result
- Portions to prep: forecast portions minus stock on hand, never below zero.
- Batches: portions to prep divided by portions per batch, rounded up to whole batches.
- Will produce: batches times portions per batch. It may be slightly above what you need, because batches are whole numbers.
Download the matching form
Print the Daily Prep Sheet for the team to tick off, and a Station Task List so every cook knows what to do and when.
Related reading
- All kitchen management tools
- Printable kitchen forms and Excel worksheets
- From Kitchen to Life: How ‘Mise en Place’ Can Transform Your Everyday Hustle
- Rule 20: Clear Communication in the Culinary Landscape
Frequently asked questions
Where do I get the forecast?
Use your bookings, the same day last week and any known events. Write down what you forecast and compare it with what sold, so the forecast improves over time.
What if a batch cannot be split?
Then round up, as the tool does, and plan to use the extra in another dish or record it as left over. Track leftovers on the Daily Prep Sheet.
Can I save the result?
Use the Download CSV button, or print the page. The tool does not store your numbers.
How to use this tool
- List each prep item and the portions a batch makes.
- Enter the forecast portions for the service.
- Count stock on hand and enter it.
- Read portions to prep and batches for each item.
- Copy the figures onto the Daily Prep Sheet and hand it to the team.
- At the end of service note what was left over and adjust the next forecast.
