Prep Station
Built For Every Scale
One Kitchen or One Hundred
Whether you are on the pass, the P&L, or both—from one concept to kitchens across regions, Prep Station keeps recipes, costs, and purchasing aligned.
Starting Out
- Full recipe costing from day one
- Inventory tracking for a single kitchen
- Vendor management and purchase orders
- AI-powered recipe assistant
Scaling Up
- Hierarchical locations: regions, cities, kitchens
- Share recipes across all locations instantly
- Consolidated purchasing and vendor negotiations
- Cross-location cost comparison and analytics
NY Style Pizza Dough
Classic New York style pizza dough with the perfect balance of chewiness and crisp. Ready for your favorite toppings.
Cost Summary
Total Cost
$8.45
Per Quart
$0.42
Beef Bourguignon
Classic French braised beef stew with red wine, pearl onions, mushrooms, and fresh herbs. A timeless comfort dish.
Cost Summary
Total Cost
$32.50
Per Serving
$5.42
Chocolate Chip Cookies
Classic bakery-style cookies with crispy edges, chewy centers, and generous chocolate chips throughout.
Cost Summary
Total Cost
$12.40
Per Cookie
$0.62
Cost & standards
Protect margin before service, not after.
Replace scattered spreadsheets and PDFs with live food costs, guided cooking, and inventory—so the line, finance, and every location stay aligned.
Keep the sheet clean: quantities and costs only. Turn percentages on when you are writing specs or tuning a dough.
- Bread flour
- 500 g
- Water
- 325 g
- Salt
- 10 g
- Yeast
- 4 g
Every line as a percent of total batch weight—useful for nutrition panels, R&D comparisons, and commissary specs.
| Ingredient | Qty | % |
|---|---|---|
| Bread flour | 500 g | 58.5 |
| Water | 325 g | 38.1 |
| Salt | 10 g | 1.2 |
| Olive oil | 15 g | 1.8 |
| Yeast | 4 g | 0.4 |
Mark your base (typically flour). Everything else is expressed as baker’s %—hydration at a glance, formulas that scale like a bakery.
| Base | Ingredient | Qty | Baker’s % |
|---|---|---|---|
| ✓ | Bread flour | 500 g | 100 |
| — | Water | 325 g | 65 |
| — | Salt | 10 g | 2 |
| — | Yeast | 4 g | 0.8 |
Live Cost Calculations
When a vendor price changes, every affected recipe, menu item, and meal plan updates automatically.
Guided Recipe Player
Step-by-step instructions with built-in timers, ingredient checklists, and scaling so your team executes consistently.
Prep Recipes & Sub-Recipes
Build recipes from other recipes. Your pizza dough becomes an ingredient in your Supreme Pizza, and costs cascade through every layer.
Nutrition and allergens roll up from linked ingredients and sub-recipes—same FDA-style panel you use for costing and labels.
One standard for the line and the recipe player
Show how it should look, then lock in timers, costs, and inventory in the workflow your crew already uses—whether you run one kitchen or twenty.
Kitchen demo
Loading Kitchen Demo...
Recipe player
Active Timers
Step 2 Timer - Pasta
Step 4 Timer - Cheese Sauce
Step 2 of 5
40%
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
Tip: Reserve 1 cup of pasta water before draining.
Ingredients and recipe overview open as side panels, same as in the app.
Navigate the Choppy Market Pricing
Spot margin pressure from volatile ingredients before the invoice lands—so chefs, owners, and purchasing stay ahead of the market.
Purchase Mode
Buy from live stock, not a side spreadsheet
Walk the floor in Purchase Mode: search and filter the way you do in inventory, add vendor cases or commissary transfers to one cart, and check out—purchase orders land with the same unit costs your recipes already use.
Search & quick filters
Same flow as inventory—search, categories, storage locations, and one-tap filters so you cut the list to what matters before you buy.
One cart, multiple vendors
Mix cases from different suppliers and commissary transfers in a single cart; checkout splits lines into the right purchase orders—one screen end to end.
Three-way matching
Line up purchase orders, receipts, and invoices so what you ordered, received, and were billed for stays in sync.
Credits from vendors
When deliveries or pricing do not match the PO, capture vendor credits without losing the paper trail.
Live cost alignment
Like your recipe cards: when a vendor price changes, every affected recipe, menu item, and meal plan updates automatically—so purchasing and costing never disagree.
Categories and storage locations open from the toolbar as slide-down panels—the same flow as the live inventory screen.
Showing 1 to 3 of 247 items
Ground Beef 80/20
Herb Aioli
Parmigiano Reggiano
Aged 24 months • Wheel
Static mockup for marketing; not connected to your account.
Vendor SKU · same scan in every mode
Scan a label — we jump to the right item whether you’re ordering, receiving, counting, or logging waste.
Barcode scanning
One scan across ordering, receiving, counting, and waste
Use your device camera or a handheld scanner in Purchase Mode, when receiving against POs, during physical count, or in waste logging. Prep Station reads vendor SKUs and barcodes, finds the line item, and brings the right row into focus so you stay in flow—same inventory, same labels, every workflow.
- Ordering & receiving — jump to the SKU on your cart or PO line.
- Physical count — scan to the bin row for fast quantity entry.
- Waste — log spoilage and usage against the same item without hunting.
Price Increases
Last 30 days
Colby Jack Cheese - 5lb piece
Colby Jack Cheese
Raw Egg - 180x1ea case
Raw Egg
Sweetened Condensed Milk...
Sweetened Condensed Milk
Part-Skim Mozzarella...
Part-Skim Mozzarella Cheese
Impacted Recipes
Affected by price changes
NY-Style Pizza Dough
Bread Flour, Water...
Garlic Mashed Potatoes
Gold Potato, Garlic Raw...
White Rice
White Rice Cooked, Water...
Classic Chocolate Chip...
Butter, Sugar-free...
Invoice Actions
4 pending
INV202601-0011
Metro Dairy Distributors...
INV202601-0010
Prime Meat & Seafood...
INV202601-0009
Specialty Foods Inc...
INV202601-0008
Local Organic Farms...
PO Actions
3 pending · 3 overdue
PO202601-0009
Specialty Foods Inc...
PO202601-0007
Sysco Foods · 1 day...
PO202601-0009
Specialty Foods Inc...
PO202601-0012
Restaurant Depot
Scan, Receive, Done
Close the loop from vendor bill to real food cost—same receiving flow your team already uses, fewer disputes, and cleaner books across units.
Invoice & receiving
From paper to stock without the data-entry slog
Snap or upload a vendor invoice—AI pulls line items, quantities, and prices so you can match to inventory and receive against purchase orders in one pass. Barcode scanning ties the label on the box to the right line when you’re on the dock.
AI invoice capture
OCR extracts every line—vendor, SKU, pack size, and totals—so you are not retyping the receipt.
Receive against the PO
Check off what landed, fix variances, and push inventory updates in the same receiving screen you use every day.
Barcode when you need it
Camera or handheld scanner jumps straight to the SKU on the PO line—fast verification when the walk-in is full.
Invoice Scanner
AI-Powered OCR
Receiving
Verify & Stock
Decisions stay on the work—not a group chat
Recipe threads, @mentions, and replies stay tied to each dish or document—so chefs, GMs, and ops always see the same context.
# recipe-updates
Comments stay on the message—reply in thread
Menu, margin, and swaps—answered by your AI Sous Chef
Instant ideas, cost checks, and substitutions grounded in how you actually buy, prep, and plate—whether you are on the pass or planning the next menu.
AI Sous Chef
Your intelligent culinary assistant
One stack for every kitchen you run
Recipes, nutrition labels, inventory, purchasing, team chat, and more—aligned for chefs, owners, and multi-unit ops without duct-taping five apps together.