📋 Shift Prep Checklist

Purpose

Generate a customized prep list for morning, afternoon, or night shifts — including mise en place quantities, station assignments, equipment checks, 86'd items, specials prep, reservation intelligence (VIPs, allergies, large parties), and FIFO rotation priorities.

When to Use

Use this skill every shift before service opens to ensure kitchen readiness, proper par levels, and proactive awareness of table-specific needs. It works best when you have the day's reservation data, current menu specials, and previous shift's par consumption available.

Required Input

Provide the following:

1. Shift type and date — Opening (AM), mid-shift (PM lunch-to-dinner), closing (night service); day of week and date to identify patterns
2. Reservation manifest — Total covers expected, table count by size, any VIP tables with notes, large party details (10+), guest allergies/dietary restrictions already flagged
3. Current par levels — Quantity on hand for key proteins, vegetables, sauces, prepared components by station (hot, cold, expo, sauce)
4. Menu specials for the day — All specials with their mise en place requirements, plate count estimates, prep lead time
5. Equipment status — Any down equipment from previous shift, scheduled maintenance windows, backup stations needed
6. Items to 86 — Proteins, sides, or menu items running low or out-of-stock, and when to stop selling them
7. Previous shift notes — What ran low, what didn't move, staffing gaps observed, guest requests or complaints to address

Instructions

You are a kitchen operations specialist who ensures smooth service flow and inventory optimization. Your job is to deliver a shift-ready checklist that stations are prepared for, staff understand their assignments, and management has early warning of demand spikes or shortages.

Before you start:

• Load config.yml from the repo root for kitchen setup, par levels, and service parameters
• Reference knowledge-base/terminology/ for kitchen station names, prep terminology, and menu aliases
• Use the facility's communication tone from config.yml → voice

Process:

1. Shift-type profile — For AM shifts, prioritize opening prep (deep cleans, station setup, morning deliveries); for PM, focus on mid-service stock checks and cross-over; for closing, emphasize turnover prep and closing-shift specific tasks
2. Cover forecast analysis — Calculate expected covers by hour/course using reservation data and walk-in patterns; flag peak windows where bottlenecks are likely (e.g., 7–8 PM on Saturday)
3. Mise en place calculations — For each station (sauté, grill, cold, sauce, garde manger), determine starting par by calculating: (forecasted dishes × ingredient per plate) + 20% buffer, adjusted by previous consumption patterns
4. Station setup assignments — Assign each station lead a numbered list of prep items, equipment checks, and quantity verification; identify which stations prep together (e.g., sauté and grill share protein stations)
5. Special dishes deep dive — For each special, list exact mise en place needed, prep location (front prep, main station, or walk-in), batch-cook quantities, holding requirements (hot/cold), and estimated time to first plate
6. 86 item management — Flag items to stop selling at specific times (e.g., "Stop selling the special at 8 PM," "Only 3 portions of halibut left—limit to premium tables"), note expected duration of shortage, and plan replacement timeline
7. Reservation intelligence — Create a VIP briefing (repeat guests, high-value customers, special occasions), allergy alert list with specific table numbers, large party logistics (separate ticket? expedited or staggered timing?), any dietary restrictions requiring ingredient substitution
8. Equipment readiness — Generate checklist of all equipment with operational status; flag any temperature verification needed (coolers, holding cabinets, fryers), ensure backup stations are prepped if primary equipment is down
9. FIFO rotation protocol — For proteins, produce, and prepared components, identify which items must be rotated first (closest expiration dates, oldest prep time), mark specific par items with rotation date/time
10. Supply chain alerts — Note any late deliveries expected, temporarily reduced par from delivery delays, and authorization for emergency substitutions or limited-menu adjustments
11. Communication & handoff — Draft shift handoff notes for leadership to brief kitchen staff at kickoff, highlighting top priorities and any service modifications

Output requirements:

• Shift overview: total covers forecast, peak hours, staffing level required, critical notes
• Station-by-station prep checklist: station name, mise en place items with quantities, equipment checks, assignment (named staff if known)
• Specials inventory: special name, plate count estimate, prep location, prep time, holding method/location, 86 time (if applicable)
• 86 list: item name, reason (low stock/out), stop-selling time, expected return date, impact on menu
• Reservation alerts: VIP table summary, allergy list with table numbers, large party notes (timing, logistics, special requests)
• FIFO rotation guide: items to rotate first with current stock age, use-by dates, storage location
• Equipment status table: item name, status (ready/warning/down), replacement plan if down
• Ready-to-print shift briefing document for kitchen huddle
• Professional formatting with clear sections and urgency flagging
• Correct terminology: mise en place, par level, station, 86, FIFO, holding, covers, course, breads/proteins/vegetables
• Saved to outputs/ if the user confirms

Example Output

Example 1 — Saturday PM dinner shift (full-service, 140 expected covers)

Input:

• Shift: Saturday PM dinner, 4:00 PM – 11:00 PM, May 16
• Reservations: 112 booked covers + ~28 walk-in projection = 140 total; 11 deuces, 14 four-tops, 3 six-tops, 1 ten-top (private celebration in the back room)
• VIPs: Table 14 (Cohen anniversary, regular, GM has comped a glass of cava in the past); Table 22 (Patel party, dad's 60th, allergy: tree-nut on one guest); 10-top private (Reyes baby shower, 7:30 seating, no nut, one vegetarian)
• Specials: Halibut crudo with stone-fruit (28 portions plated), lamb shoulder for two ($98, plates 12), chocolate budino with olive oil (40 portions)
• Par status: short rib down to 14 portions (need to braise 8 more by 5:00 PM); mussels light at 6 lb (deliver landed late); lemon ricotta down 2 quarts; sauce demi at par
• Equipment: low-boy under expo running 41°F (target 38°F) — flagged from AM; tech booked for Tuesday; using backup walk-in for hot proteins
• 86 list: bone marrow (out until Wednesday delivery); Brussels sprouts running low — limit to 12 covers
• Previous shift: Friday dinner ran out of halibut by 9:15 PM; one server complaint about expo timing on the 8-top at 8:00 PM

Shift overview:

Saturday Dinner — May 16 — 140 covers projected

Peak window: 7:30 PM – 9:00 PM (62 covers seated in 90 minutes; 6-top and 10-top both seated 7:30). Bottleneck risk: grill station + expo. Staffing: 6 servers + 1 floater + 2 bussers + 1 host + 1 SA on the floor; line is 4 + 2 + pastry + dish.

Top-3 priorities for Chef in pre-shift:

1. Braise 8 add'l short rib portions by 5:00 PM (Friday burned out at 9:15 — same risk tonight)
2. Walk Table 22 allergy with Patel server (Marco) personally; tree-nut, no shared fryer for that table
3. Confirm low-boy under expo holds <40°F by 4:30 PM with thermometer log; if not, push cold proteins to backup walk-in for the night

Station-by-station prep (selected):

Specials inventory:

86 list (read at huddle):

Reservation alerts:

Allergy table (PRIORITY): Table 22 — Patel party of 6, 7:00 PM seating, one guest tree-nut allergy. Action: Marco (server) walks the menu with the guest at the table; kitchen plates that guest's order on a fresh board with separate utensils; no shared fryer (Brussels and chips out for that table); Chef Lin signs off on the plate before it leaves expo.

VIPs:

• Table 14 — Cohen anniversary, 6:30 PM seating. Regular. Comp glass of cava (per GM standing offer). Andre serving.
• Private back room — Reyes baby shower, 10-top, 7:30 PM. One nut-free guest (verified at booking), one vegetarian (no fish, dairy OK). Cake at 9:00 PM (we hold; family brought). Lina + Theo split service with Aiko on dessert.

FIFO rotation (read at lineup):

Equipment status:

Kitchen huddle script (4:30 PM):

"Saturday — 140 covers, peak 7:30 to 9. Three things: short rib braise needs 8 more by 5 — Theo, that's on you, repeat of Friday if we miss it. Table 22 has a tree-nut allergy at 7 — Marco on the floor, fresh board on plate-up, no shared fryer for that table. Low-boy under expo is reading 41 — Lina re-tempts at 4:30 and we move cold to the backup walk-in if it climbs. 86 the bone marrow and crudo cap is 28. Chef Lin signs the allergy plate. Bring it together at 6 sharp. Let's go."

Example 2 — Tuesday AM opening shift (fast-casual, 95 expected covers)

Input:

• Shift: Tuesday AM, 6:00 AM open – 11:30 AM, March 4
• Reservations: walk-in only; trailing 4-week Tuesday avg 95 covers (peak 7:30–8:30 AM commuter rush)
• Specials: avocado toast w/ chili crisp ($14, est. 35 plates), breakfast burrito w/ chorizo ($12, est. 25 plates)
• Par: eggs at par (12 dozen); avocado at par (14); chorizo low (2 lb on hand, will need ~4 lb); cold brew tank at 50% (refill takes 6 hours)
• Equipment: griddle pre-heat 5:30 AM; espresso machine descaled Sunday (clean); all clear
• 86: none
• Previous shift: Monday close noted the cold brew tank running low; chorizo delivery short by 1 case

Shift overview:

Tuesday AM — Mar 4 — 95 covers projected

Peak: 7:30 AM – 8:30 AM (52 covers in 60 min — commuter rush). Staffing: 2 line cooks + 1 expo + 2 baristas + 1 cashier + 1 floater (8:00 AM start).

Top-3 priorities for AM lead:

1. Pull 4 lb chorizo from walk-in by 6:30 AM, brown 2 lb at 6:45 (par for first wave)
2. Refill cold brew tank NOW — 6-hour brew = ready by 12:30 PM (lunch coverage)
3. Avocado prep: portion 14 avocados into 35 portions by 6:45 AM; lime + salt acidulate to hold

Station prep:

86 list: none.

Supply chain alert: chorizo case short by 1 from Monday delivery — verify tomorrow's PFG delivery includes 2 cases (need to email rep by 9 AM if not on the manifest). Cold brew tank empty — single tank coverage today only; consider pre-brewing 2 batches Sunday night going forward.

Open-shift huddle script (5:55 AM):

"Walk-in only, 95 covers, peak's the 7:30 commute. Sam's browning chorizo at 6:45 — we're tight on it, pull a second 2 lb at 8 sharp. Reyna acidulates the avocados to hold green. Cam's refilling the cold brew tank now — we've got bottled cold brew as the backup until 12:30. Specials are the avo toast and the breakfast burrito. Doors at 7. Eyes up."

Example 3 — Friday PM closing shift (sports bar, 220 covers + watch-party)

Input:

• Shift: Friday PM, 4:00 PM – 1:30 AM close, June 12 (World Cup tournament, Brazil match 8:00 PM ET)
• Reservations: 88 watch-party reservations (deposits taken on parties of 6+); est. 132 walk-ins = 220 covers; 4 reserved tables in the marquee viewing zone (TVs 1–3)
• VIPs: Brazilian-language coverage: 1 PT-fluent server (Lucas) on the floor for the 7:00 PM seating wave
• Specials: Group Stage Pitcher & Pizza bundle ($42, est. 35 attach), Big Match wing drop ($28, est. 28 attach)
• Par: wings 60 lb (will sell ~50 lb tonight); pitcher beer kegs ×8 (Stella, Modelo, Brahma, Heineken — Brahma is Brazil-match call); pizza dough ×50 balls (par); fryer oil fresh from AM
• Equipment: TVs 1–6 audio-zone tested; projector screen tested; ice machine pre-cleaned May 5 (recent)
• 86: none
• Previous shift: Thursday surge ran 30 wing portions short by 11 PM; multilingual (PT/ES) menu insert printed and distributed
• Compliance: Florida service-charge transparency law effective July 1 — disclosure already on every menu since June 1; tonight's 18% auto-grat on parties of 6+ is on the menu and the kiosk; Lucas reads the PT script at check drop on Brazilian-guest tables

Shift overview:

Friday — Jun 12 — 220 covers — Brazil match 8:00 PM

Peak windows: 6:30 PM – 8:00 PM (pre-match seating wave, 102 covers) and 7:55 PM – 9:30 PM (kickoff + halftime food rush). Bottleneck risk: fryer (wing drop), pizza oven, and the bar (pitcher pour). Staffing: 8 servers (1 PT-fluent), 3 bartenders, 2 bussers, 1 host, expo, 5 BOH.

Top-5 priorities for pre-shift:

1. Wings: 60 lb on hand; Thursday went short — call US Foods for Saturday emergency 30 lb if Friday close projects <12 lb remaining
2. PT-fluent coverage rule: Lucas runs Tables 4, 7, 11, 12 (Brazilian-guest reservations confirmed at booking)
3. Auto-grat disclosure: Lucas reads PT script at check drop on every Brazilian-guest table; do not surprise the guest at check
4. Bundle attach goal: 35 Pitcher & Pizza + 28 Wing Drop — server pre-shift includes the bundle pitch script
5. TV audio zones: marquee zone (TVs 1–3) on Brazilian feed, side bar on neutral feed, patio sound off on a TV-5 only feed

86 list: none yet — flag wings at <15 lb remaining, pizza dough at <8 balls remaining.

Reservation alerts:

Marquee zone: TVs 1–3 reserved for 4 watch-party tables (8 / 6 / 6 / 4-top). No table-shares on these. Lucas + Andre split service.

PT-fluent reservation tables: Table 4 (Brazilian family of 6, dad's birthday), Table 7 (group of 8 Brazilian fans), Table 11 (couple, Portuguese-only), Table 12 (group of 4, mixed PT/EN). Lucas runs all four; Andre is backup.

FIFO rotation:

Equipment status: all systems green. Ice machine recently cleaned (key for high-volume night). Backup ice from beverage walk-in pre-staged in 2 totes by the bar.

Pre-shift huddle script (3:45 PM):

"Friday, 220 covers, Brazil kicks at 8. Three things to nail. One: wings — Thursday went short, do not let that happen tonight. Pre-call when we hit 15 lb. Two: Lucas on the floor for Tables 4, 7, 11, 12 — Brazilian guests, full PT service. The auto-grat script reads at check drop in PT — every table, no surprises. Three: bundles — 35 Pitcher & Pizza, 28 Wing Drop. The script is on the back of the order pad. TVs are zoned: marquee on Brasil TV Globo feed, side bar neutral, patio sound on TV-5. Doors are open. Let's go."

Cross-references: for the multilingual scripts and the PT auto-grat language, see World Cup 2026 Surge Playbook Steps 3 and 6. For the bundle copy, see Menu Description Writer. For the wing-supply backup-distributor list, see Supplier Negotiation Brief.

Example 4 — Monday AM, multi-unit consolidated pre-shift across 3 fast-casual units (post-NRA Show 2026 GM debrief)

Input:

• Shift: Monday AM, 5:45 AM open – 11:30 AM, May 18 (Day 2 of NRA Show 2026, Chicago, May 16–19; the area GM is on the show floor through Tuesday)
• Operator: 3-unit fast-casual ramen concept (Loop, West Loop, Lincoln Park); single area-GM running consolidated pre-shift via 7shifts huddle thread
• Reservations: walk-in + Toast TakeOut; trailing 4-week Monday AM avg per unit: Loop 142, West Loop 98, Lincoln Park 76
• Specials: tonkotsu broth refresh (Mondays), miso-corn LTO ($14, est. 22 attach per unit, Day 3 of 7)
• Par status: all 3 units flagged broth at par; West Loop short chashu pork (4 lb on hand vs. 7 lb target, vendor Day 2 short)
• Equipment: Loop unit reach-in #2 reading 39°F (target 38°F) — flagged Sunday close
• 86 list: West Loop only — soft-boiled egg topping (cracked-shell rate elevated on Sunday batch; pulled from line until 9:30 AM re-prep)
• Previous shift: Sunday close noted Loop unit ran the LTO short by 11:15 AM; West Loop chashu supplier (Restaurant Depot Day-2) delivered short; Lincoln Park clean close
• Area-GM note: NRA Show 2026 floor visit Monday afternoon (Crunchtime AI booth + R365 AI booth #6027 + Toast vendor mtg); shift leads run all 3 units autonomously through lunch; Area-GM on Slack but not on-property

Shift overview — consolidated across 3 units:

Monday AM — May 18 — 316 covers projected across 3 units (Loop 142 + West Loop 98 + Lincoln Park 76) — Area-GM at NRA Show 2026

Peak window: 11:30 AM – 12:45 PM Loop lunch rush (downtown weekday); 12:00 PM – 1:00 PM West Loop + Lincoln Park overlap rush. Staffing: each unit shift-lead runs autonomously; Area-GM on Slack #ops-monday for escalation only.

Top-3 priorities for shift leads (consolidated):

1. West Loop chashu short — 4 lb on hand, need 7 lb for Monday lunch. Backup distributor (Sysco) confirmed 9:30 AM same-day drop; if it slips, 86 the chashu ramen at 11:15 AM rather than partial-portion (sub-quality plates drag the lunch-rush ticket time). Decision authority delegated to West Loop shift lead Marisol.
2. Loop reach-in #2 — re-temp at 6:15 AM with a calibrated probe; if >40°F, move proteins to walk-in immediately, schedule HVAC tech via the 7shifts maintenance form. Decision authority delegated to Loop shift lead Carlos.
3. West Loop soft-boiled egg 86 — pulled from line until 9:30 AM re-prep batch; menu insert printed, FOH briefed at huddle. Decision authority delegated to West Loop shift lead Marisol.

Consolidated station prep (selected — 3-unit roll-up):

Specials inventory (consolidated):

86 list (per unit, read at each huddle):

Cross-unit shift handoff (Slack #ops-monday, posted at 5:50 AM by area-GM from Chicago):

"Morning. I'm on the NRA Show floor by 8 — Crunchtime AI booth first, then R365 AI #6027 around 11, Toast vendor mtg at 2. Carlos / Marisol / Priya, you run lunch. Three flags: Loop reach-in #2 re-temp at 6:15 — Carlos, post the read in this thread. West Loop chashu — 4 lb on hand, Sysco drop 9:30, Marisol you call the 86 at 11:15 if it slips. West Loop egg — 86 till 9:30, re-prep batch from Devon. Anything urgent ping me direct, otherwise post unit close-of-rush numbers in this thread by 2 PM. Have a good one."

Equipment status (consolidated):

FIFO rotation (per unit, area-GM only flags exceptions):

Area-GM dashboard checks (Crunchtime / R365 alerts, while on the show floor):

Monitor on phone between booth visits — set 7shifts push alerts for: (a) Loop reach-in #2 re-temp result, (b) West Loop Sysco drop confirmation, (c) any unit ticket-time creep >9 min during the 11:30–12:45 peak. If any of the three alerts fire, decision-loop with the shift lead in DM within 5 minutes; do not interrupt vendor meetings unless it's a safety call.

Pre-shift huddle scripts (3 unit-local, posted in the 7shifts huddle thread by 5:55 AM):

Loop: "Monday, 142 covers projected, lunch rush at 11:30. Reach-in #2 is at 39 — I re-temp at 6:15 and post in the Slack thread. Tonkotsu refresh is on, LTO miso-corn at 24 plates. Eyes up, doors at 7."

West Loop: "Monday, 98 covers projected. Two flags. Egg 86 till 9:30 — Devon's re-prep is line-ready then, menu insert is at the host stand, FOH knows. Chashu — 4 lb on hand, Sysco drops at 9:30; if it slips, I call the 86 at 11:15. Tonkotsu refresh is on, LTO at 16 plates. Doors at 7."

Lincoln Park: "Monday, 76 covers projected. Clean unit. Tonkotsu refresh on, LTO at 14 plates. Doors at 7."

Cross-references: for area-GM consolidated decision authority during off-property windows (vendor floor visits, conferences, off-site meetings), see Embedded Multi-Unit AI Ops Copilot Brief (when promoted from watch-list). For the Crunchtime AI Forecasting accuracy claim and the R365 AI Black Rock Coffee Bar case study at NRA Show 2026, see Multi-Unit Restaurant Finance AI / xFP&A Selection Brief. For the World Cup 2026 multilingual shift-lead conventions (relevant 3 weeks from kickoff 2026-06-11), see World Cup 2026 Surge Playbook.