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Please make a copy. Go to File > Make a copy.
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Kitchen Prep List
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Instructions:
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1. Fill out the Item column with foods that are prepared at your station.
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2. Fill out the Par column with the quantity that you need per item. Slow Par and Fast Par are for times when your restaurant traffic is slow and busy.
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3. Fill out the On Hand column with the amount of items you already have prepared.
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4. Fill out the To Prep column with the amount of food that must be prepped to meet the Par. To find this number, take the Par and minus what's On Hand.
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Other Ideas for Your Kitchen Prep List:
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* You may choose to add a Storage column if you want staff to keep track of where foods are stored, like on the counter, in the fridge, or in the freezer.
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** You can use different units for your Par, On Hand, and To Prep columns depending on how you measure your foods, such as pounds, quarts, or plate size.
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