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Organize your kitchen by task, location, or timing
Split production across prep lists so every station knows what to make
Your catering business doesn't prepare everything in one place at one time. Soups happen in one corner, cold salads in another, sauces on Thursday. Preparation lists let you assign each dish to the right list, then auto-total quantities across all confirmed orders.
- Assign every dish or piece of equipment to a named preparation list ("Cold prep," "Sauce day," "Equipment pick")
- Auto-total quantities across all confirmed orders in your chosen date range
- Generate an online list that anyone with the link can view and tick off in real time
- Download Excel if you need a printed version
- Split by diets, portions, packaging, customer, or production time, dozens of grouping options
- Reassign products in bulk if you rename or merge preparation lists
One catalogue, many workflows
You maintain a single catalogue of dishes and equipment. Behind the scenes, you tag each item with a preparation list: "Cold prep," "Hot prep," "Sauce day," "Equipment pick." When you generate lists, Catermonkey groups everything by those tags and sums quantities across every confirmed order in the chosen date range.
Tick off as you go
Generate the list online and share a link with your team. Anyone with the link can tick off completed items in real time. No printouts, no guessing whether the third tray of lasagna is done. You can also download an Excel version if you prefer paper.
Flexible grouping
Split by dietary requirements, separate sub-recipes, group columns by production time, or isolate packaging. The UI strings reveal dozens of display toggles. You decide which view makes sense for each station, then save that configuration so the next time you generate the list, the format is already correct.
Who benefits
Kitchen manager
Stop printing one giant list. Give each station exactly what they need to prepare, cold prep gets cold items, sauce team gets sauces, and nobody wastes time hunting for their tasks.
Chef
See which dishes are sub-recipes and which are final plates. Split them onto separate lists so your team preps components first, then assembles service items on schedule.
Business owner
Reduce kitchen chaos and missed items. When every station has a focused list and can tick off progress, you catch problems before service starts.