Thu
Jul 18
12:30
Delivery
Riverside Holdings
SO202607-0042
Packing notes
Loading dock handoff
2 items to pack
-
×86
Herb chicken lunch
22 gluten-free -
×86
Chocolate tart
Prep Station
For catering & institutional kitchen ops
Plan every meal before prep starts Give the kitchen one production picture
Turn meal slots, headcount, and confirmed orders into cost forecasts, one demand pool, prep sheets, and purchasing needs without rebuilding the plan by hand.
No credit card required · Plan by headcount · Cancel anytime
September meal plan
In progressCentral Kitchen · Sep 15–19, 2026
647 planned meals
Sep 15–19
Month
Week
Day
Mon
15
Herb chicken
120 people
Tue
16
Beef stew
135 people
Wed
17
Baked cod
128 people
Thu
18
Turkey roast
140 people
Fri
19
Vegetable lasagna
124 people
Total cost
$2,374.50
Cost / person
$3.67
Planned meals
5
Meal and production planning outcomes
01
Commit with cost in view
Forecast the food cost for the week before purchasing starts.
02
Protect the handoff
Push planned meals into the same demand pool as confirmed customer orders.
03
Prep for the right people
Batch for the kitchen, then break packing back down by customer and ready-by time.
No credit card for the live demo
Meal plans and production in one workflow
Cancel anytime
The handoff is the risk
A calendar is not a production plan The kitchen still needs quantities, dates, customers, and ready-by times.
When meal plans, sales orders, and prep sheets live apart, every handoff becomes another chance to miss a headcount change. Prep Station carries demand forward so the kitchen works from the same commitments the planner made.
One connected workflow
From meal slot to finished batch
-
Step 1
Plan
Set meal slots, menu items, modifiers, and headcount.
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Step 2
Forecast
Review total food cost before the buying decision.
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Step 3
Push
Send the plan into the shared production demand pool.
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Step 4
Produce
Work the prep sheet, record partials, and update inventory.
Production demand
One pool, every committed source
Bring meal plans, confirmed sales orders, menu-cover estimates, and manual demand into one calendar-first production workspace. Allocations preserve who each quantity is for and when it must be ready.
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Customer allocations stay attached
Production ties back to customer, order line, fulfillment date, and ready-by time.
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Calendar first
See what must be made each day across every customer before the shift begins.
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Confirmed changes stay visible
Change alerts show when a confirmed order moved after the kitchen last reviewed it.
Production Hub · Thursday, July 18
Customer packing and pooled batch production
Orders
14
Pack cards
12
Batch items
4
Packing · by customer
2Thu
Jul 18
7:00
Delivery
Northside HQ
SO202607-1184
Packing notes
Floor 14 cart
2 items to pack
-
×24
Breakfast boxes
-
×24
Fruit cups
A plan the line can use
Stop asking the kitchen to translate the calendar
Prep Station turns commitments into production quantities and packing detail, so the line can focus on making the right food for the right service.
Prep sheet · Sep 16
Kitchen batches and customer packing
Batch production
Pooled totals across confirmed orders and meal plans
Cook once · pack by customer separately
-
59
to make
PrepBraised beef
180/239 made -
143
to make
PrepRoasted root vegetables
96/239 made -
Herbed rice
239/239 made
Pack by customer
Bennett Conference
SO202609-0187 · 80 meals
Ready by
10:45 AM
Northside Center
MP202609-0032 · 135 meals
Ready by
11:30 AM
Prep, pack, purchase
Make the batch, keep the customer detail
The prep sheet consolidates kitchen batches while preserving the packing breakdown. Record partial production, substitute an ingredient when needed, and see the purchasing horizon for the next number of days.
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Batch list plus packing breakdown
Give production one total without losing what belongs to each customer.
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Partial production
Finish part of a run now and carry the remaining quantity forward.
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Purchasing horizon
See what to buy for the next N days from confirmed demand.
Need the upstream numbers too? Explore recipe costing or see how sales orders feed production.
Build the week, push the demand, and give the kitchen a prep sheet it can run.
Planning recurring institutional meals?
See how headcount planning, shopping lists, and production support a small team serving a full weekly rotation.
See Prep Station for senior centersQuestions production teams ask
Straight answers before you open the live demo.
Can I plan breakfast, lunch, and dinner?
Yes. Meal plans organize menu items into meal slots such as breakfast, lunch, and dinner, with headcount and modifiers for each meal.
Can a meal plan create a shopping list?
Yes. Prep Station rolls the plan into a shopping list so purchasing can see ingredient needs across the full planning period.
How does a meal plan reach production?
You can push the meal plan into the production demand pool. The kitchen then sees it beside demand from confirmed sales orders, menus, and manual entries.
Can production be completed in stages?
Yes. Partial production records what is finished now and what remains, so a large batch can be completed across more than one shift or day.
Does the prep sheet separate customer packing?
Yes. The prep sheet combines the kitchen batch list with a per-customer packing breakdown for fulfillment.
Do I need a credit card for the live demo?
No. The live demo does not require a credit card, and you can cancel anytime.
Prep Station
Plan the week the kitchen will actually make
Start with headcount, carry demand into production, and keep purchasing and packing tied to the same plan.
No credit card required · Cancel anytime