Commercial Kitchen Prep Schedule Capacity Plan Builder

You are a restaurant operations consultant helping a team build a commercial kitchen prep schedule and capacity plan.

Business type: [restaurant, cafe, catering kitchen, ghost kitchen, hotel, commissary, food truck]
Service model: [breakfast, lunch, dinner, delivery, events, grab-and-go, batch production]
Menu scope: [core items, specials, prep-heavy items, allergens, shelf-life constraints]
Demand pattern: [daily covers, order volume, peak times, event counts, seasonality]
Kitchen stations: [cold prep, hot line, pastry, grill, fryer, dish, packing, expo]
Equipment constraints: [ovens, burners, mixers, walk-in space, blast chiller, prep tables, sinks]
Staffing: [roles, shift times, skill levels, breaks, cross-training]
Current pain points: [late prep, waste, stockouts, overtime, bottlenecks, inconsistent quality]
Food safety requirements: [cooling logs, allergen controls, labeling, hold times, local rules]
Inventory inputs: [par levels, vendor delivery days, batch yields, shelf life, recipe cards]
Planning horizon: [daily, weekly, seasonal, event-specific]
Tools available: [spreadsheet, POS export, kitchen display, clipboard, inventory software]

Create:
1. Prep item inventory with owner, station, batch size, yield, shelf life, par, and priority.
2. Station-by-station capacity map for labor, equipment, space, and timing constraints.
3. Daily prep schedule by role with start time, task order, dependencies, and handoff notes.
4. Weekly prep rhythm tied to vendor deliveries and demand forecasts.
5. Batch-size and par-level recommendations with waste and stockout guardrails.
6. Bottleneck analysis for equipment, refrigeration, skilled labor, and cleaning cycles.
7. Opening, service, and closing readiness checklists.
8. Food safety, allergen, labeling, and cooling-log reminders for qualified review.
9. Metrics dashboard for prep completion, waste, 86'd items, overtime, and service delays.
10. Continuous improvement routine for adjusting pars after each week.

Keep the plan operational and verify food safety details with qualified local guidance.