Prep
Prep management that follows the forecast
Compare what is prepared with what the expected covers are likely to need, and see the gap before service.
The real kitchen problem
Prep lists are often built from habit. A busier night or a dish that moves faster than usual leaves a station short, and the sous chef finds out at the pass.
What Cura uses and helps you understand
Data Cura uses
- Prep recipes with batch yield and shelf life
- Expected covers and service periods
- Current prepared quantities and par levels
- Menu item mix, where available
What you can understand
- Where prepared quantity sits below projected need
- Which stations the gap touches
- How much another batch would add
- What the sous chef may want to focus on first
A concrete example
Sample: prep gap
- Projected need is above the prepared quantity of one sauce component.
- The suggestion shown is one more batch before service.
- The kitchen decides who makes it and when.
Sample data Sample data. Fictional scenario for illustration, not a live or actual customer service.
Limits and human review
- Prep Library today is mostly a reference of prep items. A generated daily prep plan is not available yet.
- Cura does not assign prep to individual cooks automatically.
- Quantities need a usable forecast and accurate yields.