For Multi-Unit Operators
Running 3 locations or 30 —
consistent prep, every shift.
Prepcadence is built for the 3-to-30 location operator: too large for a single clipboard, too small for a full restaurant ERP. Shared prep par templates, cross-location yield variance reporting, and a BOH discipline that doesn't depend on which chef opened that day.
The Multi-Unit Problem
Three pain points we hear from every chain operator.
Each location runs its own prep system.
Location A uses an Excel sheet. Location B uses a handwritten yellow pad. Location C does it from the receiving chef's memory. There's no group standard — and when that chef turns over, the par levels, the FIFO schedule, and the CCP log routine leave with them.
No visibility into cross-location food cost.
You get P&L reports. You don't get yield variance by location. When your downtown unit is running 3% over on protein every week, you have no idea whether it's over-portioning at the grill station or shrinkage in the walk-in — not without physically watching the prep shift.
New location openings take weeks to standardize.
Your opening team spends their first month recreating prep sheets and training docs that already exist at your other locations — just not in a shareable format. Every opening reinvents the wheel.
Operations tier features
What the Operations tier gives you.
Everything in Starter, plus the tools for running a consistent group operation.
Shared prep template library
Create master prep schedule templates at the group level. Push them to any location. Each location manager can customize within limits you define — station-level adjustments allowed, par-level changes require approval.
Cross-location yield variance dashboard
See food cost variance side-by-side across all your locations. When Location C is running 3% over on protein, you can see it in the weekly report before it shows up in the P&L.
Location-level manager view
Each location's manager has their own dashboard — completion status, open items, temp alerts. Group-level operators see everything. Managers see only their location. Clean separation without losing oversight.
New location setup in hours
When you open a new location, push your master template library, set par levels to the new unit's volume profile, and your BOH team is prepping consistently on day one. No clipboard archaeology required.
We went from three completely different prep systems across our first three locations to one standard in about two weeks. The cross-location food cost view changed how we run our weekly operations review. We can actually see which location is running tight and which one needs attention.
Ironwood Hospitality Group, 5 locations, New York Metro
Book a 20-minute walkthrough.
Tell us how many locations you run, whether you use a shared menu or unit-specific variations, and what your current prep system looks like. Isabella walks you through exactly how the Operations tier handles your structure. No sales deck — just the product and your actual questions.
Book a Walkthrough