Mise en Place List — Prep Sheet per Station
Your kitchen's mise en place currently lives on a sheet of paper that goes in the bin at 11pm. Set it up once here: a par level per prep item, what one batch yields, the minutes that batch takes and how many days it keeps. Type in the covers you expect and the list scales itself — what has to be made, in how many full batches, how many hours that costs your kitchen and how long it stays usable. Everything runs in your browser: no install, no account.
How does the mise en place planner work?
- 1
Set up your stations and prep items
Add your sections — larder, sauce, grill, pastry — and for each prep item the par level per 100 covers, what one batch yields, how many minutes that batch takes and how many days it keeps. You do that once.
- 2
Enter today's covers
The whole list scales with them. Per station you see what you need, what is already there, how many full batches to make, how long that takes and which use-by date belongs on the label.
- 3
Print the prep sheet and the labels
Every section gets its own sheet with tick boxes and a sign-off. The labels with prep date and use-by date print in the same click — that is your HACCP paper trail sorted.
Built for restaurant owners
Your kitchen runs without you too
As long as the mise en place only lives in your sous-chef's head, the kitchen stalls the day he calls in sick. This list turns it into a document any commis can execute — with quantities, times and dates, not "a fair bit".
Over-prepping is money in the bin
The tool works out what your prep costs in wages per day and per cover, and simulates how much goes past its use-by across a week if you keep prepping this way. It is usually one sauce with a par level set too high and a three-day shelf life.
See the prep peak before it hits
Per station the tool puts the prep hours needed next to the hours that section actually has. If Thursday has seven hours of prep planned for five hours of hands, you know that on Monday — not at four in the afternoon.
Frequently asked questions
Is this mise en place planner free?
Yes, completely free and with no account or install. You enter your data and print your prep sheets, labels and brigade chart straight from your browser.
What is a par level?
The par level is the amount of a prep item you want in the fridge before service starts. You give it per 100 covers — 1.5 litres of demi-glace per 100 covers, say — so the list scales itself for a quiet Monday or a fully booked Saturday. Items that have nothing to do with guest numbers, like a daily vinaigrette, get a fixed par level instead.
Why does the tool count in whole batches?
Because that is how a kitchen works. You do not make 2.3 litres of sauce: you make one pot or two. So the tool always rounds up to full batches and shows the matching time, which keeps the planned prep hours in line with what really happens on the pass.
How does the weekly rhythm work?
The week plan simulates Monday to Sunday with the covers you expect each day. It takes each item's shelf life and what is already prepped into account, and makes as many batches as that shelf life honestly covers — never more. So you see a five-day stock being made twice a week and a herb oil every morning, and where your prep peak falls.
What does predicted waste mean?
If the simulation shows an item passing its use-by before it is used up, the tool counts that as waste and puts a value on it. It is not an estimate of your total food waste — it is exactly the part you remove by adjusting a par level or a batch size.
Is my data stored anywhere?
Everything stays in your own browser (localStorage); nothing is uploaded. Your stations and prep items are still there when you reopen the tool, and the backup button writes a file you can keep or move to another computer.