Checklist

Daily prep & production checklist (line-ready)

Interactive, shift-ready checklist to prepare mise en place, batch items, and holding orders aligned to forecasted demand. Captures quantity targets, batch schedules with hold times, allergen separation, handoff notes, end-of-shift storage actions, and quick adjustments for demand spikes. Saves responses for accountability and later review.

Interactive Tool

Daily prep & production checklist (line-ready)

Purpose

Use this checklist at the start of each shift to prepare the kitchen for service: confirm forecast priorities, set quantity targets, schedule batches, separate allergen work, and document handoffs and storage rules. Completing and saving this checklist helps keep service predictable, reduce remakes and waste, and makes shift handoffs clearer.

How to use

Fill the forecast summary, select stations, list prioritized prep tasks by station, and record batch schedules with safe hold times. Supervisors should sign and timestamp the checklist. Update the 'Quick adjustments' section if demand changes during the shift.

Note key numbers and signals: expected covers, peak windows, large reservations, or events affecting demand.
Pick which stations require prep for this shift.
Write station name(s) separated by commas.
List tasks line-by-line using this pattern: 'Station: Task — Quantity — Hold time'. Example: 'Grill: Par-cook 30 patties — 6 batches — hold 20 min'. Include who owns the task if needed.
Plan batch start times, batch sizes, and safe hold times. Example: '11:00 — 20 omelets — hold 30 min'. Include staging location if not obvious.
List menu item followed by target quantity for opening and predicted peak. Example: 'Burger — open 40 / peak 120'.
Select 'Yes' if allergens require a dedicated prep area, utensils, or timing to prevent cross-contact.
If yes, specify which items, assigned station/employee, required cleaning steps, and labeling instructions.
Select standard boosters to prepare for an early rush.
If custom selected, describe quantity and timing.
Detail staging, plating expectations, timing, and any signals (visual or verbal) that the FOH team should expect.
Check each rule when completed at end of shift.
Who triggers extra batches, how to reallocate staff, where to stage extra items, and who communicates changes to FOH.
Key checkpoints to prevent waste (portion controls, hold-time checks, rework rules, donation options).
Supervisor or shift lead name confirming checklist review.
Record time (HH:MM) when checklist completed.
Anything unusual, substitutions, pending actions for next shift, or items that need follow-up.
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