What PrepGuru Solves
Every question below is one an operator asks every week — by text, by walkie, by staring at the walk-in. PrepGuru answers all of them automatically.
How much chicken should we marinate today?
Your prep forecast answers this every morning, built from live sales and history.
Did we prep enough for the weekend?
Forecasted covers for the weekend drive a prep list sized to demand — no more, no less.
How much did we over-prep last week?
Actual prepped vs. consumed is tracked per item, so overprep shows up in real numbers, not guesses.
What should tomorrow’s prep list look like?
Tomorrow’s list is generated overnight from projected sales, current stock, and par levels.
Did the team actually log what they prepped?
Every prep entry is timestamped, so you see who logged what and what’s still open.
What do we need to order before Friday?
Live stock levels and usage rates generate a suggested order guide before Friday’s truck arrives.
Are we about to run out of anything tonight?
Consumption pacing against forecast flags any item at risk of 86ing before close.
How much should we order for a long weekend?
Projected demand over the holiday scales your par levels so the order matches the rush.
Did we over-order again?
Received quantities vs. actual usage are compared after every delivery, so over-ordering gets flagged.
What’s actually in the walk-in right now?
Stock is updated live from sales, prep, and receiving — no clipboard, no waiting for a count.
Where did that case of chicken go?
Receiving ties each case to a delivery, and consumption traces it through prep and sales.
Why is stock disappearing faster than sales explain?
Variance between expected and actual usage is calculated automatically and surfaced as waste or leak.
When did we last count, and can I trust it?
Count history is logged with dates and who counted, and live tracking keeps levels honest between counts.
Will tonight’s inventory cover tomorrow’s sales?
Every night, PrepGuru checks stock against tomorrow’s forecast — and tells you if something won’t stretch.
Did the supplier short us an item?
Every delivery is matched against the order and the invoice. Shortages surface instantly.
Did we actually receive everything we ordered?
Receiving is logged against the order line by line — nothing slips through unmatched.
Does the delivery match what we ordered — down to the case?
Order, delivery, and invoice are three records PrepGuru reconciles automatically.
Did a price change and nobody noticed?
The moment an invoice is scanned, any price increase triggers an immediate alert.
When did lettuce become this expensive?
Invoice line prices are tracked over time, so every cost change is dated and visible.
Did the supplier raise prices without telling us?
New invoices are checked against prior pricing, and any increase is flagged automatically.
Is this invoice even right?
AI extracts every line item from a photo and cross-checks quantities and prices against the order.
What’s our real food cost this week — not last month’s?
Live food cost is calculated from this week’s sales and invoices, updated as new data lands.
Where is money leaking?
Waste, overprep, and price creep are each isolated so you see exactly where margin drops.
Which menu item is quietly losing money?
Recipe costing matched to sales shows each item’s true margin in real time.
What happens to margin if I raise the burger $1?
Menu pricing impact is modeled against current sales mix so you see the margin effect before you change a price.
Was the checklist done last night?
Checklist completion is logged per shift, with timestamps so nothing slips to memory.
Did closing prep actually happen?
Closing prep tasks are tracked and confirmed, and anything missed rolls over as an alert.
What walks out the door when my best manager leaves?
Process lives in PrepGuru, not in one person’s head — prep lists, recipes, and counts stay when they go.
Who prepped this batch — and why is it different?
Every prep log ties a batch to a person, so inconsistency has a name and a fix.
Which location is over on food cost this week?
Food cost is compared across every location in one view, with the outlier flagged immediately.
Is every kitchen following the same recipe?
Recipes and pars are shared across locations, so every kitchen works from the same source of truth.
Why do I find out about a bad month a month later?
Daily and weekly numbers roll up live, so you spot a slide this week — not next month.
Whose numbers do I trust — POS, invoices, or the manager?
POS, invoices, and counts are reconciled in one system, so there’s one set of numbers, not three.
How do I know what’s happening when I’m not there?
Live alerts and a real-time dashboard across locations mean you see every kitchen without being in it.