PrepStation

For multi-unit restaurants

Grow catering Across every location

Each location gets its own storefront under one brand and account, with self-serve quotes and multi-day orders. One recipe library keeps plate cost honest at every site, and a commissary can feed them as volume grows, whether catering is already busy or just getting started.

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See pricing

No credit card · Multi-location demo · Cancel anytime

One location? Independent restaurants. Running a central production hub? Commissary kitchens.

Herb chicken lunch — Branded storefront facsimile aligned with the real browse, fulfillment, and item-card experience.

Capture a meaningful revenue channel

For restaurants that commit to it, catering can represent 5%–10% of sales, with orders often worth 10× a standard transaction.

Same menu, honest cost at every site

One canonical library across regions so the menu, plate cost, and allergens stay honest at every site.

Room to scale production

Scale with central production—commissary transfers feed satellite kitchens on the same account and recipes.

Revenue and order-size figures: Restaurant Dive, “QSR catering is big business, but it’s not takeout, experts say”.

No credit card for the live demo

A storefront per location, one account

One recipe library, local stock

Catering is where multi-unit grows. Not if every site sells it a different way.

With 75% of catering orders placed online, digital ordering is already the primary buying path. Yet one location takes catering on paper, another over the phone, and a third turns it away. Corporate can't see the pipeline and can't scale what it can't standardize. The recipes are already there—the ordering isn't.

Online-ordering figure: Fast Casual, “7 ways to raise your restaurant catering sales in 2025”.

Grow catering

One brand. One recipe library. A storefront at every location with self-serve quotes, so each site sells catering the same way whether it already runs it or is turning it on for the first time.

A storefront per location

Every location sells catering

Give each site a branded catering storefront on your brand—not a marketplace. Clients order, request a quote, or pay a deposit online, and the order lands at the kitchen whose storefront they used. One quote covers multi-day events and multiple drops, so bigger bookings don't mean more retyping. Switch to a region and the sales order list covers every kitchen under it.

Branded storefront per location
Send as quote or pay now, self-serve
One quote for multi-day events and multiple drops

Explore the online storefront and sales orders & quotes.

SO202612-0068

Quote

Corporate Holiday Lunch · OC Kitchen · Dec 17–18

Dec 17 · 11:30 AM

$1,040
Dec 18 · 8:00 AM

$720
Add another day

Boxed lunch package

Storefront order · Accept and pay link sent

80 $13.00 None $1,040.00

One multi-day catering quote, with each service and subtotal on the same sales order.

Cost Analysis

Braised Short Rib · ingredient costs and recipe totals

Live cost

Total Cost

$148.80

Per Serving

$7.44

20 servings

Per Yield Unit

$0.47

20 servings yield

Ingredient	Quantity	Cost (Adj.)
Braised short rib Preferred vendor	12 lb	$96.00
Red wine jus Prep recipe	2.5 qt	$24.20
Herb polenta Prep recipe	5 lb	$18.40
Seasonal vegetables Preferred vendor	4 lb	$10.20

Cost Analysis mirrors the recipe page: total cost, per serving, per yield unit, and ingredient roll-up.

One recipe library

Sell the same menu everywhere

Share one canonical recipe library across regions so every location sells the same catering menu. Live cost from vendor prices rolls through prep recipes, so the plate price behind every quote is honest at every site. Change the formula once and it lands everywhere.

Cost per serving from yield
Prep recipes as first-class ingredients
Allergens roll up from ingredients

Dig into yield-aware recipe costing and recipe books & sharing.

Commissary & local control

Scale production, keep sites local

As catering grows, add a commissary and let it feed satellite kitchens through approve, ship, and receive transfers on the same account and recipe library. Each kitchen still owns its on-hand, pars, and receiving—and a region → city → kitchen hierarchy with role-based access keeps managers in their own sites.

TO-2026-0142

Central Kitchen → LA Kitchen

Shipped

Normal priority

Transfer item Quantity Value

Herb chicken

48 lb $312.00

Grain salad

24 lb $96.00

Chocolate tart

86 ea $215.00

Items

Value

$623.00

Completion

0/3 received

Transfer order detail mirrors the approve, ship, and receive workflow.

Inventory Management

Track stock levels, costs, and movements

LA Kitchen

Total items

248

Low stock

Out of stock

Total value

$42.8k

Search inventory by item, SKU, or barcode

Category: All Storage: All

Item Current stock Unit cost Status

Chicken breast

ING-1024 · Walk-in A

38 lb $3.42/lb In stock

Arborio rice

ING-1048 · Dry storage

9 lb $1.88/lb Low

Heavy cream

ING-1081 · Walk-in B

0 qt $4.12/qt Out

Olive oil

ING-1102 · Dry storage

18 L $8.90/L In stock

Inventory index with location, stock status, storage, and unit cost.

See commissary transfers and inventory & receiving.

Open the demo and see each location's storefront, quotes, and kitchen on one account.

Try Live Demo

Line cook plating from a shared recipe in a multi-unit restaurant kitchen

Same stack—different center of gravity.

You are here

Multi-unit restaurants

A branded storefront at every location
One shared recipe library
Commissary support & local control

Also a fit

Commissary kitchens

Central production + allocation
Transfer orders with docs
Hub demand from sales & plans

Go to commissary kitchens →

Roux for multi-unit restaurants

Every location's numbers, one question away.

Ask Roux for the report you need across your locations and he builds it, across sales, waste, purchasing, labor and more, then saves it. He drafts transfers between sites, quotes catering from any store's menu, and changes the settings you manage.

Try asking Roux

“Waste cost by location for October”
“Catering sales by location this quarter”
“Send 20 qt of tikka sauce to Westside”
“Change the webstore lead time to 48 hours”

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 Reports

Waste cost by location for October, biggest first.

AI Tool

Using Report Builder (running)

Waste log, October
Grouped by location
Sorted by cost

Roux

Downtown leads, mostly produce after the walk-in failure on the 14th. Save this as a report?

Waste cost by location, October

Downtown $1,284
Westside $642
Commissary $318

Save as a report Compare with September

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Questions multi-unit teams ask

Can every location take catering orders online?

Yes. Each location gets its own branded catering storefront under one brand and one account, not a marketplace. Clients order, request a quote, or pay a deposit, and the order lands at the kitchen whose storefront they ordered from.

What if we don't run catering yet?

You can start. Publish menus, turn on a branded storefront and self-serve quotes per location, and build catering revenue on top of the recipes you already cost—no new tool stack, and no rebuild per site.

Can every location use the same recipes?

Yes. Share recipes across locations so multi-unit ops keep one canonical recipe library while each kitchen retains local inventory and on-hand counts.

Can clients quote and pay themselves?

Yes. Send as quote or pay now on the storefront, and email a public accept-and-pay link so clients confirm and pay without another phone call. One quote can cover multi-day events and multiple drops.

What if we also run a commissary hub?

Use commissary transfers to move stock from central production to satellite kitchens with approve, ship, and receive workflows—same account, same recipe library that powers every location's catering.

Does each kitchen keep its own inventory?

Yes. Stock is location-scoped. Each kitchen sees its own on-hand, storage locations, and par levels—not one fictional warehouse for the whole brand.

Do I need a credit card for the live demo?

No. The live demo does not require a credit card. Explore multi-location catering ordering, shared recipes, and commissary transfers, then cancel anytime.

PrepStation