The tahini, the soup, the dough. Prep Stock lists every preparation of a venue with what is on the shelf, how old it is, when it expires, and whether it is time to make more. In the app: Product Reports → Prep Stock.
| Prep | On hand | Par | Last made | Expires | Value | Status |
|---|---|---|---|---|---|---|
| Tahini SauceSauces · Walk-in Fridge · Keeps 3 days | 1.5 L | 34 | Nov 4 · Maya R. | Nov 7 | $4.10 | 2Make |
| Lentil SoupSoups · Walk-in Fridge · Keeps 4 days | 3 L | 2 | Oct 31 · Daniel K. | Nov 4 | $6.30 | Expired |
| Pita DoughBakery · Walk-in Fridge · Keeps 2 days | 6 kg | Set | Nov 6 · Inès L. | Nov 8 | $9.60 | Just made |
| Pickled OnionsGarnish · Walk-in Fridge · Keeps 14 days | 2 kg | 1 | Oct 30 · Maya R. | Nov 13 | $5.20 | OK |
| ChimichurriNot tracked — validate a production to start its stock | — | — | — | — | — |
- 1What needs you: preps to make, preps expiring within 24 hours, preps expired and still on the shelf — and what the shelf is worth.
- 2One badge per prep says what to do.
- 3The par. Click it to set or change it.
Which preps are here
Every recipe ticked This is a sub-recipe / preparation at the venue. A prep becomes tracked the first time a production of it is validated: from then on NexReps follows its stock — productions add to it, sales of the dishes that use it take from it, and counts set it.
A prep not tracked yet shows greyed: Not tracked — validate a production to start its stock. The subtitle says how many are tracked: 18 tracked preps · 24 in all.
The columns
Prep — its name, and under it its category, its storage area and how long it keeps.
On hand — the stock now, in the recipe’s unit.
Par — the quantity you want to have. Set when there is none.
Last made — the last production, and who made it.
Expires — when the oldest batch on the shelf runs out of shelf life. Batches are used oldest first, so the oldest one is the one that expires first. A ? means the age of the oldest batch is unknown, because a count added that stock.
Value — the stock at the recipe’s cost.
Status — one badge.
The badges
Expired (red) — the oldest batch is past its shelf life and still on the shelf.
Expiring soon (orange) — it expires within 24 hours.
Make (blue) — at 0, or below the par.
Just made (green) — a fresh production.
OK — nothing to do.
Not made recently — a prep the kitchen has not produced for a while.
The status filter shows one badge at a time; the category filter and the search narrow the list.
Shelf life
The shelf life is the recipe’s Keeps (days). Without it, a prep never expires on this page. Set it on the recipe — see Recipes.
Par levels
- 1Type the par in the prep’s unit, and Save.
Click the par of a prep. Par — the quantity, in the prep’s unit. Below it, the page says Make. Leave it empty for no par: the prep then says Make only at 0.
A par is the venue’s own. The same tahini can have a par of 4 L at Olive Grove and 2 L at Skyline.
From here
Click a prep to open its recipe; its stock history sits at the bottom. Productions are recorded from the kitchen’s preps — see Preps and tasks.
Next
Order — building the supplier orders.