Prep Planning

By purchasing stock and managing production in a kitchen through analysis and calculation rather than guesswork, you can cut wastage by ensuring items are not ‘over prepped’ and avoid lost sales and unhappy customers by ‘under prepping’.

Download our Prep Planning Recipe for Success to understand:

  • What’s involved in prep planning
  • What a systemised approach to prep planning looks like
  • How you’ll know when you’re doing it right

Please complete the form below to download.

Prep Planning Recipe for Success

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