Par Prep Sheets Save Headaches, Money

Developing a preperation sheet that includes daily production pars is a great way to control food waste and insure consistency of product, as well as minimizing labor costs.

Prep sheets should be broken down into sections that make them easy to follow.

I'll follow up in my next post on the particulars...

This is our Prep Par Sheet for our lunch menu:

DELI MEATS				PULLS
Ham			12 orders	Burger Buns			6 pkgs
Turkey			12 orders	Hot Dog Buns			2 pkgs
Corned Beef			12 orders	Queso Wraps			2 + packs
Roast Beef				Fries			6 + bags
PREP. SALADS				S.P. Fries			4 bags
Tuna			1 6th pan	Chix Brst			1 Cs, marinated
Chicken			2 6th pan	Diced Chix
Shrimp			1/2 pan	Hot Dogs			1 + Cs
Egg			1/2 pan	Burgers
CHEESES				Burger, Bulk			5#
Swiss				Wings, Brd			1 + bags
American				Wings, Naked			1 + bags
Blue			1/2 pan
PROTEINS
Eggs, boiled
Eggs, sliced			2      "
Cheese, Shredded
Bacon Slices			3 trays
Bacon. Diced			2 1/2 pans
Chicken Brst, whole			8 orders
Chicken Brst, Diced			3 6th pan
Hot Dogs			12
Burgers, Patty			10
Shrimp Appetizer			4
PRODUCE
Leaf Lettuce			1 3rd pan
Lettuce, Salad			2 Lexans (WED & FRI)
Cucumbers			1 - 1/2 pan
Carrots			1 - 1/2 pan
Celery			1 - 1/2 pan
Craisins			1 - 1/2 pan
Pickles			3 6th pans
Red Onion			1 - 6th pan, plus back up of cleaned, not sliced
Fruit			1 gal. lexan
Diced Tomato			2 - 1/2 pan
Sliced Tomato			2 - 6th pans
BREADS
Rye			2
White			2
Wheat			2
Hoagie			2