Daily Operations Tool
Restaurant Daily Prep Sheet & Par List
Use one visible sheet to connect what the restaurant needs, what is on hand, what must be prepared, and who owns the work.
A prep list is useful only when it is built from real pars, expected business, on-hand product, and the time available to complete the work. It should prevent both service shortages and unnecessary overproduction.
How to use it: The manager or prep lead sets the day’s pars before prep starts. The assigned person records what was prepared; the manager verifies material shortages, quality issues, and incomplete work before service.
Daily prep and par worksheet
Date: __________ Daypart: __________ Prep Lead: __________ Manager: __________
| Product / Recipe | Unit | Par | On Hand | Prep Needed | Owner / Due Time | Completed / Verified |
|---|---|---|---|---|---|---|
Exceptions and follow-up
| Shortage, quality issue, or incomplete prep | Immediate control | Owner | Due / verified |
|---|---|---|---|
Pair this with the Restaurant Inventory Count & Par Worksheet and Waste, Spill, Comp & Remake Log so prep decisions are based on evidence rather than habit.
Gravity Elite v1.0
Use the controlled working form
Download the complete Elite form pack or the editable operational workbook. Use the format that fits your operation.