Organise your kitchen by task, station or time
Split production across preparation lists so every station knows what to make
In the kitchen, you don't prep everything in the same spot at the same time. Soups go in one corner, cold salads in another, sauces on Thursday. With preparation lists you assign each dish to the right list, and Catermonkey automatically totals the quantities across every confirmed order.
In short
- Assign every dish or piece of equipment to a named preparation list ("Cold prep", "Sauce day", "Equipment pickup")
- Quantities are totalled automatically across every confirmed order in the chosen date range
- Generate an online list anyone with the link can view and tick off in real time
- Download as Excel if you need a printed version
- Split by diets, portions, packaging, customer or prep time, dozens of grouping options
- Reassign products in bulk when you rename or merge preparation lists
One catalogue, many ways of working
You manage one catalogue of dishes and equipment. Behind the scenes, you link each item to a preparation list: "Cold prep", "Hot prep", "Sauce day", "Equipment pickup". When you generate the lists, Catermonkey groups everything by those labels and totals the quantities across every confirmed order in the chosen date range.
Tick off as you go
Generate the list online and share the link with your team. Anyone with the link can tick off completed items on the spot. No printed stacks, no wondering whether the third tray of lasagne is ready yet. You can also download an Excel version if you prefer paper.
Flexible grouping
Split by diets, separate out sub-recipes, group columns by prep time or isolate the packaging. You decide which view works best per station and save that setting, so the layout is ready next time.
What your team does with it
Chef
See at a glance which dishes are sub-recipes and which are finished dishes. Put them on separate lists so your team preps the components first and finishes the service items on time.
Kitchen manager
No more one big printout for the whole kitchen. Each station gets exactly what it needs to prepare: cold prep gets the cold items, the sauce team gets the sauces, and nobody wastes time hunting for their tasks.
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