Back-of-house operations software
Your prep list,
running the kitchen.
Not the other way around.
Prepcadence gives restaurant chains digital prep schedules, HACCP temperature logs, and food cost tracking — built for BOH teams who work before dawn.
Built with and for independent restaurant groups in New York City.
"Every morning at 5am, a chef writes the same prep list by hand."
A smudged temp log = a failed inspection. Two missing CCP entries or an illegible reading hands your health inspector a citation. Paper doesn't defend you — it exposes you.
Gut-feel par levels = protein waste every Tuesday. When your grill station over-preps 20% on a slow day-part, that shrinkage comes off an already-thin food cost margin. Par math fixes it.
Par knowledge lives in one chef's head. When that person calls out on a Saturday, the pantry station is 86'd by 7pm. Systematize the SOPs while you still have the chef who built them.
Three things your BOH team does every shift.
Stop rebuilding them from scratch each morning.
Prep Scheduling
Build repeatable prep lists by station (grill, sauté, pantry, dish) and day-part. Set par levels against your actual consumption data — not gut feel. Track completions in real time.
HACCP Temp Logs
Digital CCP records for receiving, cold hold (≤41°F), hot hold (≥140°F), cooling, and reheating (≥165°F). Auto-flags out-of-range entries. Timestamped, uneditable logs — audit-ready the moment your inspector walks in.
Food Cost Variance
Compare theoretical food cost (what your recipe yield predicts) against actual SKU usage logged at prep time. Weekly variance report by item — find your top three waste contributors before they hit the P&L.
Up and running before your first cup of coffee.
15-minute setup. No lengthy onboarding. No consultants required.
Setup your kitchen profile
Add locations, stations (grill, sauté, pantry, dish), menu items, and unit-of-measure conversions. Takes about 15 minutes for a single location.
Build your prep schedule
Assign prep tasks by station and day-part. Set par levels, attach CCP temperature check requirements to the right items.
Run the shift
Your team checks off tasks on tablet or phone as they work down the list — grill mise en place, pantry par confirmation, dairy zone temp log. Manager dashboard shows live completion. Missed CCP triggers an alert, not a clipboard hunt.
See the full walkthrough
"I built the tool I kept wishing existed at every restaurant I worked near. The best kitchen groups already run this discipline — on paper. We just made it work on a tablet."
Isabella Russo — CEO & Founder, Prepcadence
We used to lose 2–3 hours per location per week reconciling prep sheets and tracking down temp logs before inspections. Now the BOH leads just open their tablet at 6am and everything's already there.
Hearthstone Kitchen Group, 7 locations, NYC
Built for your next health department visit.
HACCP CCP digital records with dated temperature logs, chain-of-custody style audit trails, and inspector-presentable PDF exports. Know in 30 seconds that every critical control point was logged this shift. Prepcadence is not a HACCP certifier — it's the recordkeeping system that makes your existing HACCP plan defensible.
See Food Safety features