Applies to:

Base, Expert & Pro


Adding your Suppliers & Prep Recipes

Recommended device for setup:



Set up your Preparation Runs/Mise en place (or Preps), so your employees will be completely autonomous in the kitchen and will know exactly what to do even when you're not around.

Preps should be viewed as a procedural list for ensuring that your kitchen and/or bar is ready for daily service. Your employees will need to make sure that you have enough of all ingredients, and other necessary items to ensure that you can service your customers for any given day.

For example, a burger restaurant must make sure it has enough prepared buns, meat patties, sliced lettuce and tomato, bottles of sauce, and packaging, etc., daily.

Please Note: Preparation Runs can be only seen by managers and above (see Inviting Team Members for roles and permissions).

Setting up your Prep Runs

  1. In the left toolbar, head to Operations > Preps.

  2. In the top right-hand corner click the "New Prep" button.

  3. Enter the title of the Prep Run and select all the departments the Prep is relevant for.

  4. If this is a recurring Prep Run, select the days and time you'd like it to appear on MyDay and also the cut-off time for when you'd like the Prep Run to be completed (managers will be notified 15 minutes before the cut-off).

  5. Enter the name of the item to be prepped, the unit of measurement (UOM), and input the daily quantities you'll need for each selected day.

    • If the item is a title of a particular prep recipe, click "more options" and then "change to title". You can then create the individual prep items for this recipe with optimal stock levels below this.

    • By entering the quantities, you're setting the optimal stock level (or par level) for each item you'd like to prep on each day.

    • Please note: This isn't how much you'd like to Prep each day, rather it's the total amount you'd like to have after completing the Prep Run and including existing stock on hand.

  6. Attach recipes by clicking "more options" below the item name, and then "add recipe", and/or "add instructions" for how you'd like the Prep to be completed. Additionally, you can add a photo, video link, or file link to each of the items.

    • When adding a file, this must be stored on an internal cloud source like Google Drive, Sharepoint, Dropbox. Make sure that the link being shared is set to public.

  7. If you need to add another item to be prepped, click the red "+" underneath the last item and go back to step 5. If you've added all the items to be prepped, move on to step 8.

  8. This Prep is now automated and ready to go. If you need to add another Prep Run, go to step 1, otherwise give yourself a standing ovation, job well done!

💡 Pro Tip #1: Prep Runs are most efficient when assigned to each individual department as needed. (e.g. Hot kitchen, Salad bar, Frying station etc.)

💡 Pro Tip #2: If you've got a Prep Run that you don't want to be scheduled regularly, you can add it without selecting any days for it to appear. Then when you're ready to use your Prep Run, navigate to your MyDay and click + New > New Prep.

💡 Pro Tip #3: If you've assigned a Prep Run to a department, it will appear for all members of that department. You can delegate to a specific team member by following these steps:

  • Jump into your MyDay, locate the Prep Run, and then click the blue circle.

  • This will generate a person icon, where you can then select a staff member in that department to complete the particular Prep Run.

  • Once selected, the Prep Run will disappear and move down to the "assigned" tab in MyDay, where you will be able to view who has been assigned to it for that particular day.

  • Please note: That staff member will receive a notification upon assignment.

💡 Pro Tip #4: All Prep Recipes can be attached to Prep Runs to ensure the recipes are easily accessible.

💡 Pro Tip #5: All Prep Runs are exportable, and to do so:

  1. Navigate to the left toolbar, then Operations > Preps.

  2. On the Preps page, locate the prep list you'd like to export.

  3. Then navigate to the blue circular icon on the right corner of the prep list card, and click "Export to CSV".

💡 Pro Tip #6: As Prep Runs involve preparing your venue for food and drinks service, this step is best completed after uploading all suppliers, and having created any Prep or Dish Recipes.

💡 Pro Tip #7: Add photos to your instructions! These will really help give your team more context and avoid confusion.

Further Reading

  1. Adding your Suppliers

  2. Adding & Customising Prep Recipes

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