Prep List and Production Par Planning
Establishes how daily prep lists and production pars are set, adjusted, and communicated so stations prep the right quantity for actual anticipated volume.
Why This Matters
Over-prepping quietly becomes tomorrow's waste log entry; under-prepping becomes tonight's 86'd item and an apologetic server. Both failures trace back to a par nobody adjusted for what's actually on the books. Disciplined prep planning is where food cost and guest experience are decided before the first knife touches a board.
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