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AI agent for chefs

Batch Prep List Scaling Agent

Accurate prep lists by station for each service or event

Batch Prep List Scaling Agent: what goes in, what the agent does and what you get

What it does

Every service or event needs prep lists scaled to expected covers, and scaling by hand leads to shortages mid-service or waste at the end. When covers are confirmed, this agent reads bookings, the menu, standard recipes and stock. It scales recipes to covers plus a 5 percent buffer, converts units and builds prep lists by station with start times. Spices, salt and leavening do not scale in a straight line, so they are flagged for the chef to taste and adjust. It then compares the needs with current stock and prep already in the walk-in, using older prep first. If something is short, it adds it to the order draft and recalculates. It also checks that every station's start time fits before service. The chef approves the prep lists and order draft. Edge case: a dish served twice in one event is combined into one prep task.

How it works

Follow the arrows from top to bottom. The orange dashed arrow is the loop: when a check fails, the agent goes back and tries again.

Start and resultWhat it doesA check on its own workWaits for your OKGoes back and retries
Yes, continueYes, continueApprovedNoNo 1 STARTS WHEN Covers confirmed for the next service or event 2 USES A TOOL Read bookings, recipes and stock 3 DOES Scale recipes with buffer and flag non-linearingredients 4 DOES Build prep lists by station with start times 5 USES A TOOL Compare needs with stock and prep on hand 6 CHECKS THE RESULT Is every ingredient covered? If not: add shortages to the order draft andrecalculate. Back to step 3. 7 CHECKS THE RESULT Does every station finish prep before service? If not: move start times earlier or split tasks acrossstations. Back to step 4. 8 YOU APPROVE Chef approves prep lists and order draft 9 RESULT Station prep lists with timings
Read the steps as a list
  1. Covers confirmed for the next service or event
  2. Read bookings, recipes and stock
  3. Scale recipes with buffer and flag non-linear ingredients
  4. Build prep lists by station with start times
  5. Compare needs with stock and prep on hand
  6. Is every ingredient covered?If not: add shortages to the order draft and recalculate. Back to step 3.
  7. Does every station finish prep before service?If not: move start times earlier or split tasks across stations. Back to step 4.
  8. Chef approves prep lists and order draftThe agent waits here for your OK.
  9. Station prep lists with timings

How it decides

It scales by expected covers plus a buffer, flags non-linear ingredients, and only finalizes when every ingredient is in stock or on order.

  • Buffer of 5 percent on covers by default
  • Spices, salt and leavening are flagged, not scaled
  • Prep already on hand is used first by date

Make it yours

Every agent is a starting point. You choose these settings for your own situation.

  • Cover buffer (default 5 percent)
  • Stations and start times
  • Units used
  • Event lead time

What keeps you in control

It always asks you first

  • Prep lists
  • Order draft

Hard limits

  • Never places orders
  • Never edits standard recipes

It stops when

  • Done: approved prep lists
  • Stop: a recipe is missing quantities, ask the chef

Set it up

We guide you through the set-up, step by step

Members get the full set-up guide for this agent. No technical skills needed: you copy, paste and upload.

10 minto set it up in your AI
5 AIsChatGPT, Claude, Copilot, Gemini, Grok
  • One set of instructions to paste into your AI, with the clicks for ChatGPT, Claude, Microsoft 365 Copilot, Gemini and Grok
  • The agent then walks you through connecting your own data, one source at a time
  • A downloadable copy with the flow chart, the rules and the full guide
Get access to this agent

An example run

What happensFor a 220-cover banquet on June 14, the agent scaled 9 recipes to 231 covers. The stock check failed: 8 kg of flour on hand against 12 kg needed, and no cream for the sauce. It added both to the order draft and recalculated, and the recheck passed. It flagged the cayenne in the sauce for tasting. The chef approved the lists and the $142 order.

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