PrepStation

For chefs

Your best recipes deserve better than a notebook From your cookbook to a menu people pay for

Keep your cookbook, cook it with your team, plan the week and write the menu. When you’re ready, quote the event and sell it. Built for the way chefs actually work.

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Your recipes, your way · Shared with who you choose · Sell when you’re ready

Book Shopping List Notes Share
RecipeCategoryScaleNotes
1 Bread 2 recipes
Classic Ciabatta Bread 6 loaves
NY-Style Pizza Dough Bread 12 balls
2 Mains 2 recipes
Beef Bourguignon Main Dishes 12
Traditional Beef Empanadas Main Dishes 48
3 Sauces 1 recipe
Herb Aioli Sauces 1 qt
Your book: sections, scale per recipe, notes, Recipe Player, and one shopping list.

Your recipes live in a notebook, your phone, and your sous chef’s head. None of those can cost a plate, plan a week, or quote a wedding.

You got into this to cook. Not to rewrite the same recipe in three places, guess what a dinner party costs, or rebuild the menu every time a client calls.

Take your cooking seriously

Your recipes are the business. Put them on one card that costs right, scales right and goes with you from the cookbook to the menu to the check.

Every kind of chef

Which chef are you?

Same recipes, same card. You just start in a different place.

  • Private & personal chefs

    Every client’s likes, allergies and dinner dates live in your texts.

    Start with A meal plan per client, allergens on every recipe

  • Chef-owners

    When your sous chef leaves, half your recipes leave with them.

    Start with One cookbook the line cooks from in Recipe Player

  • Executive chefs

    The same dish comes out different in every kitchen.

    Start with One recipe shared to every location, costed locally

  • Pastry chefs & bakers

    The formula works until you scale the batch.

    Start with Baker’s % and scaling rules on the card

  • Catering chefs

    Every quote means re-costing the whole menu.

    Start with Menus with live plate cost, quotes from a meal plan

  • Meal-prep chefs

    Monday’s plan turns into Sunday’s shopping guess.

    Start with A weekly plan with one shopping list

  • Culinary instructors

    Students cook from photocopies of photocopies.

    Start with Link-only or public books, embeddable

  • Pop-ups & supper clubs

    The menu changes every night and lives on a napkin.

    Start with Menu templates and your own order page

01 · Your cookbook

Finally, one place for everything you cook

Write it once, the way you cook it. Bakers get baker’s percentages. Butter goes in by the tablespoon and still costs right against the case. Trim and cook loss price into the plate. Scale for 120 covers and the salt doesn’t blow out. Then gather the recipes into books: your signatures, a season, a client, a station.

  • Baker’s % and percent of batch weight
  • Weight, volume and count conversions per ingredient
  • Prep and cook yield, scaling rules that aren’t 1:1
  • Books with sections, notes and one shopping list

See recipe costing →

Country loaf dough

Baker’s % · flour marked as base

65% hydration
Ingredient Qty Baker’s %

Bread flour

Base · 100%

 1000 g 100%

Water

 650 g 65%

Salt

 20 g 2%

Levain

 200 g 20%

Diastatic malt

 5 g 0.5%
Facsimile — baker’s percent with flour as base and hydration at a glance.

Herb Aioli

Prep recipe · Sauces · in Chef Ana’s Cookbook

2
Servings 32 Yield 1 qt StandardPrep Off%Baker’s
Ingredient Qty Prep Waste
  • Egg yolks 4 each None 0%
  • Grapeseed oil 3 cups None 0%
  • Garlic 6 cloves Confit 12%
  • Lemon juice 2 tbsp Juiced 55%
  • Fines herbes ¼ cup Chopped 20%

Herb Aioli Discussion

Expand
ST
Sam T. · sous chef Sun 8:02 AM

@Ana it split twice holding for brunch. One more yolk per quart?

AM
Ana M. · chef Sun 8:15 AM

Yes. Card says 4 yolks now, and Recipe Player has it for the line.

Write a message… (@mention)

Press @ to mention · Enter to send

Send
The change and the reason for it stay on the recipe card the whole kitchen cooks from.

02 · Cook it together

Your sous chef works from the same card you do

Bring in your sous chef, your pastry lead or the chef you’re collaborating with. Talk through a change right on the recipe, so the reason stays with it. The line follows the same card in Recipe Player, step by step with timers. Share a book by link with a client or a student, or publish it and embed it on your site.

  • Comments and threads on the recipe itself
  • Recipe Player with timers and checkoff
  • Each book private, link-only or public

See recipe books & sharing →

03 · Plan the meals

Plan the week, and know the cost before you shop

Lay out the week for a client, a family or a meal-prep run, straight from your cookbook. The cost shows up as you plan, and the whole week becomes one shopping list. Save a plan as a template and next week starts from last week, not a blank page.

  • Calendar plans with headcount per meal
  • Cost forecast before you buy
  • One shopping list and reusable plan templates
● Active
Overview Week 12 Shopping Production Create Quote

Meal plan contents

5 dinners

  • Dinner · Mon, Oct 12

    Beef Bourguignon × 4 $58.40

  • Dinner · Tue, Oct 13

    Pesto Chicken Pasta × 4 $41.20

  • Dinner · Wed, Oct 14

    Red Lentil Soup × 4 $22.60

  • Dinner · Thu, Oct 15

    Beef Empanadas × 4 $46.80

  • Dinner · Fri, Oct 16

    Supreme Pizza Night × 4 $77.80
Financial Overview Real-time cost analysis
Planned meals 5

Total cost

$246.80

Cost per person

$61.70

for 4 people

Cost per day

$49.36

over 5 days

A client's week planned from the chef's own recipes, costed as it's built. Shopping turns it into one list.
Menu Management

Autumn Tasting

Active
Template

Seven courses from the cookbook, paired.

  • Courses · 7 items
  • Pairings · 3 items
10 items $24.60 total

Sunday Brunch

Active
Brunch

Bakery, plates and the aioli everyone asks about.

  • Bakery · 3 items
  • Plates · 4 items
7 items $8.15 total

Dinner for 12

Active
Dinner Party

Family-style for a client's table.

  • Mains · 2 items
  • Sides · 4 items
6 items $17.90 total

Friday Supper Club

Active
Pop-up

Pizza night, changes every week.

  • Snacks · 3 items
  • Pizzas · 2 items
5 items $14.20 total
Different menus, same recipes. A template keeps its sections, items and live cost for the next one.

04 · Write the menus

A tasting menu, a brunch, a dinner for twelve

Build as many menus as you need from the recipes you already wrote. One dish can sit on the tasting menu and the brunch menu without being written twice, and each menu knows its cost per guest before you price it. Save one as a template and the next season starts halfway done.

  • One dish on many menus
  • Cost and margin per item as you price
  • Menu templates for the next season

05 · When you’re ready

Turn your cooking into events people book

Only if you want to. When a client asks for a dinner party, a wedding or a week of meals, turn the plan into a quote in one step, with your cost and margin already worked out. Put your menus on your own order page and take deposits at checkout. No marketplace in between: your name, your clients, your prices.

  • Quote straight from a meal plan
  • Your menus on your own order page
  • Deposits and payments at checkout

See the online storefront →

Quote
Order Payment Event Send Quote 3 Services

Customer

Maya Rivera & Leo Chen

Event

Wedding weekend · Ojai Valley Barn

Source
Meal plan
Expiration
Nov 13, 2026
Guests
60
Payment Terms
Due Now

Friday

Nov 20 · 7:00 PM

$2,520.00

Saturday

Nov 21 · 6:00 PM

$3,960.00

Sunday

Nov 22 · 10:00 AM

$1,440.00

ItemQtyUnitTaxTotal
Traditional Beef Empanadas Passed · per guest 60 $19.00 7.25% $1,140.00
Beef Bourguignon Plated · per guest 60 $38.00 7.25% $2,280.00
Chocolate Chip Cookie Bar Dessert · per guest 60 $9.00 7.25% $540.00

Cost summary · whole weekend

Subtotal$7,920.00
CA Sales Tax$574.20
Total$8,494.20
Est. Cost$2,772.00
Est. Margin65.0%
One action turns the weekend's meal plan into a quote: one service per meal, cost and margin included.

Write a recipe, put it in a book, plan a week and build a menu in the live demo.

Try Live Demo
Chef shaping dough or plating on a busy kitchen pass

Roux for chefs

Paste a recipe. Get one you can cost.

Paste or dictate a recipe and Roux builds it with ingredients matched to your library and USDA data, costed at your prices. He scales it, edits it, shares it, and puts it on a menu. Ask what your plates cost or which recipes use an ingredient.

Try asking Roux

  • “Scale the short ribs to 80 servings”
  • “Which recipes use chicken thighs?”
  • “Add the short ribs to the winter menu”
  • “Give me the share link for the pecan tart”

Roux proposes, you approve. Nothing saves until you do, and he only works in the apps you have turned on.

Meet Roux, the AI sous chef

Roux New recipe
Add our braised short ribs: 6 lb bone-in short ribs, 2 cups red wine, 1 qt beef stock, 2 onions, 3 carrots, 4 celery stalks, tomato paste.

AI Tool

Using Create Recipe (matching ingredients)

  • 6 matched to your library
  • Bone-in short rib found in USDA data
  • Costed at your prices

Roux

Braised Short Ribs is ready, 12 servings, costed at your prices.

Braised Short Ribs 12 servings
  • 6 lb Bone-in short ribs New from USDA
  • 2 cups Red wine Your library
  • 1 qt Beef stock Your library
  • 2 each Yellow onions Your library
  • 3 each Carrots Your library
  • 4 stalks Celery Your library
  • 2 tbsp Tomato paste Your library
Cost per serving $6.42
Scale to 80 servings Add to the winter catering menu
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Questions chefs ask

I cook on my own. Is this too much for one chef?

No. Start with your recipes and one book. Menus and meal plans are there when you want them, and nothing pushes you into catering workflows you don’t use. Recipes, books, Recipe Player, menus and meal plans are all on the Kitchen plan.

Do I have to sell anything?

No. Plenty of chefs only use PrepStation to keep their cookbook, run their team and plan meals. When you want to quote an event from a meal plan or take orders on your own page, that’s on the Catering plan.

Can I share one book without sharing all my recipes?

Yes. Each book is private, link-only or public on its own. Link-only keeps it out of public listings while anyone with the link can view it, and public books can be embedded on your own website.

How do my sous chef and I work on the same recipes?

Invite them to your team and you both work from the same recipe card. Comments live on the recipe itself, so the change and the reason for it stay together, and the line cooks from the same card in Recipe Player.

Does it handle baker’s percentages and scaling?

Yes. Mark a base ingredient as 100% and every line shows as baker’s percent. Density conversions bridge weight, volume and count, prep and cook yield price your trim, and scaling rules keep salt and leaveners from blowing out at 10× the batch.

Do I need a credit card for the live demo?

No. The live demo does not require a credit card. Build a recipe, put it in a book and plan a week, then cancel anytime.

PrepStation

Start your cookbook

Your recipes today. Your menus next. Your events when you’re ready.

Try Live Demo
See pricing

No credit card required · Cancel anytime