Preparation Lists: plan the prep, order the gap

A Preparation List answers three kitchen questions for any day of the week: how much am I making, what have I already got, and what do I need to order? You'll find it under Pantry Lists → Preparation Lists.

Plan the day

• Open a list and pick a day from the week strip.
• For each recipe, set Portions to make with the +/− steppers. The cost, sales, profit and cost-% figures — and the projected financials bar — update live as you plan.

Count what you have

Expand a recipe to see its ingredients, and type your Stock on hand against each — your own quick count, nothing to do with a stocktake. Leave it blank if you haven't counted (a blank means "not counted", which is different from a zero). Open Pantry then works out what's actually short:

Need to buy = what the recipes need − what you've got on hand (never below zero).

Order the gap

Add to cart from a single ingredient, a whole recipe, or Add all to cart. Two quick questions and you're done:

• Everything I need, or less what I've already got? If you've entered stock on hand, ordering just the shortfall shows you the dollars saved. (If nothing's short, or you haven't counted anything, this step skips itself.)
• Round up part packs? If a shortfall lands mid-pack, choose whether to round up to whole packs or add the exact amount.

A toast confirms exactly what went in the cart and how it was rounded.

Good to know

• Stock on hand here is simply what you type — Preparation Lists don't read from or write to the Inventory module, so there's nothing to set up first.
• You can still export the day's preparation list as a PDF for the pass, and open, edit or download any recipe card from the list.