Kitchen Scheduling & Prep Planner

The schedule, the prep list and the station duties in one file.

Write the week's schedule and see what it costs before you post it. Then let the prep list tell the morning crew what to make.

What it does

• Weekly labor schedule for up to 30 people. Type in and out times, with a second pair each day for split shifts. A shift that runs past midnight is counted correctly.
• Breaks and overtime. Unpaid breaks come off any day longer than the hours you set. Overtime is counted over 40 hours a week, or whatever number you set.
• Labor cost against sales. Enter forecast sales for each day and see labor % by day, for the week, and against your target. Hours and cost are also totaled by role.
• Posted schedule. A clean copy of the week to print for the wall. Names and shifts only, no pay rates.
• Prep list for up to 80 items. Set a par for each day of the week once. Each morning pick the day, count what's on hand, and the list shows what to prep, with anything that's out marked to do first.
• Station tasks. Opening and closing duties for seven stations, already written and easy to edit, with a week of initials.

Who it's for

Chefs and kitchen managers who write the schedule in a notebook or a group text and want to know the labor number before the week starts.

Please read

Overtime is counted by the week. If your state also counts daily overtime, check those days by hand. Run payroll from your payroll system, not from this file.

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