Short answer
How should kitchen prep and pack lists work?
The guide explains how accepted catering orders can become kitchen prep sheets, pack lists and run sheets staff can use.
Target audience
Kitchen, packing staff and operations leads who want fewer production misses.
Concrete benefits
Order information becomes practical.
Dietary needs and allergens are visible.
Packing and run sheet can be followed up.
1
Kitchen prep
Kitchen prep should show portions, packages, dishes, add-ons, dietary needs and allergens in a way the kitchen can act on immediately.
2
Pack list
The pack list should include food, drinks, add-ons, disposables, order sheet and delivery checks.
3
Run sheet
A simple run sheet is enough: prep start, packing, loading, delivery or pickup and done.
Practical
Checklist for a better flow
01Show order number, customer, phone, date, time, address and delivery method at the top.
02Group dishes, packages, drinks, add-ons and choices for quick overview.
03Show dietary counts and allergens close to order lines.
04Make the pack list checkable.
05Make print output free from unnecessary admin layout.
Answers
FAQ
Does the kitchen need prices?
Usually not. Production should prioritize what to cook, pack and deliver.
Should allergens be free text?
No. Free text can complement, but allergens and diet information should be structured.
Is a day view necessary from start?
Not always. An order-based view is often enough first.
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