The kitchen’s day,
planned and done.
The chef plans the preps and the tasks; each cook sees exactly what is his today, opens the recipe already scaled, and says what he made. Nothing is lost between the morning briefing and the end of service.
Plan, do, follow.
Plan
The chef plans a prep in “× times the recipe” or in its unit, or a task, for a day, Normal or Urgent, with a note — once, or every week on chosen days.
Do
The cook opens his day on his phone, opens the recipe already scaled to what is asked, and validates the quantity made, with a note to the chef if needed.
Follow
Overdue, today, this week, later: the chef sees where the kitchen stands. Every item keeps a signed history of who did what, and when.
His day,
on his phone.
A cook has a simple, read-only account for one venue: no sales figure, no cost. His home is what is his today and this week.
- Preps and tasks of the day, urgent first
- The recipe opens scaled to the amount asked
- “I need” rescales any recipe in a tap
The chef’s board.
Preps and Tasks, by day, with who has what.
| Prep | Day | Assigned to | Planned | Done | Status |
|---|---|---|---|---|---|
| Tomato sauce | Thu 6 | Maya R. | × 2 | — | Urgent |
| Chicken stock | Thu 6 | — | 10 L | — | Not assigned |
| Pizza dough | Thu 6 | Me | × 1 | × 1 | Done |
| Prep | Day | Assigned to | Planned | Done | Status |
|---|---|---|---|---|---|
| Lentil soup | Fri 7 | Daniel K. | × 1.5 | — | Assigned |
| Focaccia | Sat 8 | Maya R. | × 2 | — | Assigned |
- 1A new prep: the recipe, × times or a quantity, the day, the priority, who.
- 2Upcoming, Recurring, History.
Built with chefs.
The way a kitchen actually talks: “make this × 2”.
× times or a quantity
Plan “× 2” of a recipe or “10 L” of it. The cook validates in the same unit, so the prep stock stays exact.
Every week, on its own
A recurring prep or task plans itself on its days. Pause it and it stops; what was already done stays.
Urgent stands out
An urgent item is marked in red for the cook, and anything late moves to Overdue for the chef.
Cooks, by the chef
The chef creates and removes his cooks’ accounts himself. A cook sees one venue, his items and the recipes — nothing else.
Prep stock
What is made goes into the venue’s prep stock, with its age and shelf life, so the next day starts from what is really on the shelf.
Recipe labels
Summer, winter, brunch: hide out-of-season recipes from every list, the cooks’ included.
One platform, seven more reasons.
See it on your own numbers.
A short walkthrough of NexReps running on your venues — no slides, no pressure.