Three steps to a fully operational digital BOH system. Setup takes about 15 minutes for a single location. No IT department required.
15min
Average setup time for a single location
3
Steps from sign-up to running your first prep shift
14
Day free trial — no credit card required
0
Consultants or onboarding calls required
01
Setup your kitchen profile.
Add your locations, stations, and menu items. Define unit-of-measure conversions — how many 6oz portions does an 8lb whole chicken yield after your butcher trim? This is the SKU UoM math that makes your yield variance reports accurate. Set it once, refine it as your menu evolves.
Set unit-of-measure conversions for portioning math
Setup Checklist
Restaurant name and location address
Station list (you can add more later)
Menu items and unit-of-measure
HACCP CCP definitions (Step 2)
First prep schedule (Step 2)
avg. 8–12 min for this step
02
Build your prep schedule.
Assign tasks to stations and day-parts. Set par levels for each menu item — how many portions your AM shift needs to prep before service. Attach CCP temperature checks to the relevant items.
Drag-and-drop task assignment by station
AM / PM / closing day-part templates
Attach CCP temp checks to receiving, cold hold, hot hold
Recurring schedule — set once, runs daily
AM Prep Schedule — Grill Station
Beef strip loin portionspar 32
Chicken airline portionspar 48
Hot hold temp check ≥140°FCCP
Grill station mise en place36 sets
03
Run the shift.
Your team checks off tasks on tablet or phone as they work through the prep list. Managers see a live dashboard — completion status, any missed temperature logs, items flagged below par. End of shift, everything is recorded.
Mobile and tablet-optimized check-off interface
Manager dashboard: real-time completion status
Alert on out-of-range temp or missed CCP
One-click PDF export for HACCP records
Live Dashboard
7/12
Tasks complete
3/3
CCPs logged
Pantry par: romaine below minimum
Common questions.
Yes. Prep check-offs and temperature logs work offline on tablet and phone. Data syncs automatically when connectivity is restored. Your team doesn't lose their work if the walk-in wi-fi is spotty.
Your team reads their existing probe thermometer and enters the value manually. Prepcadence timestamps the entry and flags it if it falls outside your defined range. The log is immutable once saved — it can't be edited after the fact, which is what gives it compliance value.
Yes. You can import menu items and prep task lists via CSV. We provide a template. Most operators do their first import in under 10 minutes. During onboarding we can also help you structure your first schedule if you'd prefer.
Prepcadence is not a POS system and doesn't replace one. It's a dedicated BOH operations layer. Currently we accept CSV exports from any POS for menu item and sales data import — which covers the data we actually need (item names, typical daily cover counts for par math). Native integrations with Toast, Square, and Lightspeed are on the roadmap. If you have a specific POS you'd like prioritized, email us.
The team-facing check-off interface requires zero training. It's a prep list. You tap each item as you complete it, enter a temperature reading when prompted, and move on. Your grill cook or pantry person does not need to understand the software — just the task in front of them. Managers and operators need 20–30 minutes to learn the scheduling and reporting side. Operations tier customers get an onboarding call included.
Try it on your next AM prep shift.
14-day free trial. Single location setup in 15 minutes. No contract.