Prep Station

For senior center kitchens

Plan every meal When you are the whole kitchen

Calendar meal plans, cost per person, shopping lists, allergens, and nutrition labels—built for a single chef feeding residents, not a banquet hall.

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Running Sunday fellowship meals? Churches & fellowship kitchens.

Harbor View Senior Center

Active

Resident meal plan · Jul 13–17, 2026

48 people
Jul 13–17
Month Week Day
Mon 13

Oatmeal bar

Breakfast

Chicken rice

Lunch

Tue 14

Eggs & toast

Breakfast

Turkey chili

Lunch

Wed 15

Yogurt bowls

Breakfast

Soup & salad

Lunch

Total cost

$1,156.80

Cost / person

$4.82

Planned meals

15

Resident meal calendar with headcount and live cost per person.

Why Prep Station for senior centers

01

The week is on the calendar

Breakfast, lunch, and dinner with headcount—drag meals into place instead of rewriting a whiteboard every Sunday night.

02

Cost before you buy

See plan total and cost per person from live recipe costs so the food budget isn’t a surprise at receiving.

03

Allergens that roll up

Ingredient allergen tags flow through recipes and menu items so resident safety isn’t buried in a binder.

No credit card for the live demo

Built for one kitchen, not a chain HQ

Cancel anytime

One chef. Forty-eight plates. Zero spare hours. Spreadsheets and sticky notes don’t protect the budget or the residents.

Rewriting the week by hand. Guessing how much chicken to order. Digging for allergen notes when a new resident arrives. That isn’t a catering ops problem—it’s a solo kitchen problem.

Senior kitchen reality

You don’t need event staffing software. You need a week of meals planned, costed, and shoppable before the delivery truck shows up.

From week plan to shopping list

Four moves that replace the whiteboard, the cost guess, and the last-minute vendor call.

  1. Plan the week

    Drop menu items onto breakfast, lunch, and dinner with servings needed for your headcount.

  2. See the cost

    Live recipe costs roll into plan total and cost per person before you spend a dollar.

  3. Build the list

    One shopping list flattens prep recipes into buyable ingredients with vendor package hints.

  4. Cook & track

    Mark meals planned → prepped → cooked, and pull FDA-style nutrition labels when you need them.

Meal plans

Breakfast through dinner without rewriting the board

Build a meal plan with start and end dates, people count, and sections for Breakfast, Lunch, and Dinner. Schedule menu items with servings needed, then reuse a plan as a template when the rotation repeats.

  • Month, week, and day calendar views
  • Drag meals onto the schedule
  • Save plans as templates for the next cycle

Wednesday · Jul 15

Resident meal plan · 48 residents

$278.88

$5.81 / person

Item Servings Cost

Breakfast

7:30 AM · ready 7:15 AM

2 meals $53.76

Steel-cut oatmeal

48

$22.08

Seasonal fruit & toast

48

$31.68

Lunch

12:00 PM · ready 11:30 AM

2 meals $119.04

Herb roasted chicken

48

$78.72

Rice pilaf & garden salad

48

$40.32

Dinner

5:30 PM · ready 5:00 PM

2 meals $106.08

Baked cod

48

$72.00

Roasted carrots & rolls

48

$34.08

Timed meal-plan sections with serving counts and live planned-meal costs.

Shopping List

Week of Jul 13 · 8 items

Check Current Inventory

Chicken thigh, bone-in

42 lb

Order 2 cases · Sysco · SKU 40182

$168.00

Atlantic cod fillet

28 lb

Order 1 case · Local Seafood

$196.00

Long grain rice

25 lb

Order 1 bag · Sysco · SKU 11804

$32.50

Carrots, fresh

40 lb

Order 1 case · Produce Co

$48.00

Estimated Total $1,156.80
Aggregated ingredients with inventory check, preferred-vendor packages, and estimated cost.

Costing & purchasing

Know the spend before the truck arrives

Recipe costs feed the meal plan. The shopping list expands prep recipes into what you actually buy, estimates spend, and suggests vendor package quantities. Create purchase orders and track inventory par levels in the same kitchen.

Dig into yield-aware recipe costing when you need plate-level detail.

Allergens & nutrition

Resident safety lives on the recipe, not in a binder

Tag allergens on ingredients once. They roll up through recipes and menu items. Pull USDA-backed nutrition and export an FDA-style nutrition facts label when compliance asks.

Herb Roasted Chicken

Allergens rolled up from recipe ingredients

Contains:

Milk Source detail

Butter · herb baste

May contain:

Wheat Source detail

Chicken stock · vendor label

Traces:

Soy Source detail

Marinade · shared processing

Contains, May contain, and Traces match the recipe overview badges and retain their ingredient source.

Herb Roasted Chicken

Recipe nutrition · per serving

Export ready

Nutrition Facts

48 servings per container

Serving size

1 plate (312g)

Amount per serving

Calories

320

% Daily Value*

Total Fat 12g

15%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 90mg

30%

Sodium 480mg

21%

Total Carbohydrate 27g

10%

Dietary Fiber 3g

11%

Total Sugars 4g

Includes 0g Added Sugars

0%

Protein 28g

Vitamin D 0.2mcg

2%

Calcium 70mg

6%

Iron 2.7mg

15%

Potassium 710mg

15%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet.

INGREDIENTS: Chicken, rice pilaf, garden vegetables, butter, herbs, chicken stock.

Recipe yield rolls into the same FDA-style structure used for HTML and PDF export.

Plan a resident week and open the shopping list in the live demo.

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Chef plating resident meals in a senior center kitchen

Related kitchen workflows

Same product stack—different day of the week.

You are here

Senior center kitchens

  • Weekly resident meal plans
  • Cost per person + shopping lists
  • Allergens and nutrition labels

Also a fit

Churches & fellowship kitchens

  • Sunday service meal rotations
  • Prep sheets for volunteers
  • Recipe Player step-by-step cooking

Go to churches & fellowship kitchens →

Questions senior center chefs ask

Is Prep Station built for a one-chef senior center kitchen?

Yes. Plan breakfast, lunch, and dinner on a calendar with headcount, see cost per person before you shop, and build a shopping list from the same meal plan—without catering banquet software.

Can I see food cost before I place vendor orders?

Yes. Meal plans roll up recipe costs into a total and cost per person. Shopping lists estimate ingredient spend and suggest vendor package quantities so you know the budget before purchasing.

How do allergens work for resident meals?

Tag allergens on ingredients. They roll up automatically through recipes and menu items so you can see definite, potential, and trace allergens on the dishes you serve.

Can I print nutrition labels for recipes?

Yes. Recipes calculate nutrition per serving from USDA-linked ingredients and export an FDA-style nutrition facts label as HTML or PDF.

Does this replace my inventory and purchase orders?

Prep Station includes one-kitchen inventory with par levels and purchase orders. Build the shopping list from the meal plan, then create POs with your vendors in the same system.

Do I need a credit card for the live demo?

No. The live demo does not require a credit card. Explore meal planning and costing, then cancel anytime.

Prep Station

Plan the week before the delivery arrives

Spin up the demo and walk meal plan → cost per person → shopping list.

Try Live Demo
See pricing

No credit card required · Cancel anytime