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The prep staff usually start work early each day before the restaurant is open for business. The prep staff will process all of the ingredients for the days menu and they will also receive, inventory and store all of the food items which are delivered by the vendors to the kitchen.

 

In a traditional kitchen operation recipe information is often compiled as printed pages in a loose leaf binder. The chef then puts together a list of all of the food items complete with weights and volumes that need to be prepared each day.

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As with KDS, tech savvy operators are now using screens rather than printed notebooks and lists to display the amounts needed of each ingredient as well as instructions for the various types of processes used in the preparation of each recipe.

 

Dedicated prep or recipe viewer screens are used to improve communications, efficiency and consistency across an entire chain of restaurants. These systems are also an excellent way to add special items such as regional and seasonal menu changes.

 

Prep/recipe viewer software works with pantry management software to track food item usage, prepared item stock levels, food item aging, spoilage, etc.

 

Prep/recipe screens are usually 15”-17” in size and are usually supported by specialty mounting systems that are attached to a shelf edge or to existing kitchen shelves above a prep work station.

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In some cases screens are supported by mounts that are bridged between two shelves or an adjacent wall surface.

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Screens should be located to place the center of the display at or just above eye level.