Prep by memory
Some items run out by noon, others go in the trash at close, and game days catch everyone off guard.
RESTAURANTS · CAFÉS · BAKERIES · CATERING
Less prep guessing.
No Monday spreadsheet.
For Lubbock restaurants, cafés, bakeries and caterers: prep lists sized to the day, a brief before lineup, and last week’s numbers waiting before you open.
Work directly with Garrett Wise. Fixed price, agreed in writing; founding clients pay nothing until it works.
SOUND FAMILIAR?
The work that eats
your week.
Numbers on Monday morning
Sales, labor and food cost copied out of the POS and the schedule into a spreadsheet, by hand.
Lineup in a group text
Call-outs, 86’d items and specials scattered across messages, so every shift starts slightly different.
WHERE I’D START
Finished workflows
that fit restaurants.
Each one ran daily for a real team. Open it to see how it worked and try a copy with invented numbers.
04Production · waste
Prep & pars planner
Prep amounts came from memory, so some items ran out by noon and others went in the trash at close.
Tomorrow’s prep list is sized to the day, in order, with over-par items flagged to use first.
See the finished workflow02Leadership huddle
Pre-shift briefing
Each day started from a message thread, three spreadsheets and a different version of the priorities.
One brief before open: yesterday, today’s plan, staffing, and up to four priorities, each with an owner.
See the finished workflow01Reporting · coverage · coaching · training
Daily operations app
Managers rebuilt the same numbers every morning, and staffing gaps showed up after the rush had started.
The answer, the gaps and the coaching notes are waiting before open.
See the finished workflowWHAT I’D BUILD FOR YOU
Small tools,
built around your work.
- Prep and par sheets that adjust for weekends, game days and catering orders
- A lineup brief with covers, call-outs and 86’d items, on everyone’s phone
- Weekly sales, labor and food-cost summary from your POS exports
- Waste and over-prep log that the crew fills in on a phone in seconds
- Opening and closing checklists with photos and a record
- New-hire station guides the crew can search mid-shift
NOT SURE WHERE TO START?
Four taps.
One place to start.
Answer four quick questions. You’ll get the workflow I’d look at first and what the job costs you now, in hours and dollars.
GOOD TO KNOW
Restaurants
questions.
Do you work with my POS?
Usually, through the reports and exports it already gives you. Toast, Square, Clover and most others can export sales by item and hour; I’ll confirm what yours allows before I quote.
We’re a single location. Is it worth it?
If someone spends a few hours a week on prep sheets or reports, yes. If it’s less than that, I’ll tell you, and a short setup session may do.
Can my kitchen use it on a phone?
Yes. Everything I build works on the phones your team already has, with nothing to install.
Show me the work you’d like to stop doing by hand. I’ll tell you if it’s worth automating.
Free · 30 minutes · at your business or by video