Let's PrepIt for 2025

Setting Goals for a More Sustainable 2025

At the start of every new year, many of us set personal goals, and here at Prepsheets, we’re no different! Our goal this year is to share more with our community and to encourage you to help us make a real impact together.

We’re excited to introduce a new monthly series filled with business tips, Prepsheets tips, and other helpful insights (all curated by us, no AI-generated fluff!). We promise you’ll want to read these, because if we don’t believe they’re valuable, we won’t send them. If we ever feel there’s nothing worth sharing, we’ll skip a month!

We all know that hospitality is a tough industry, and the past few years have made it even more challenging. That’s exactly why Prepsheets was created: to help save money in the kitchen through better recipe understanding, portion control, clear margin information, and reduced waste. By ordering only what’s needed for each recipe and preparing just the right portions, we’re able to help our customers run more efficiently and sustainably.

Here’s a quick look at how Prepsheets helps:

• Saving money through efficient recipe costing
• Reducing waste through smarter ordering and portioning
• Easy access to allergen and calorie information for every recipe
• Simplified food labeling generation
• Streamlined supplier order generation
• Helping teams know exactly what they’re prepping and improving training

But beyond our tech, there's the combined 50+ years of experience across our team—and all the wisdom our users share with us. We’re learning just as much from you as you are from us.

That’s why, in the first article of our Let’s PrepIt series, we’re excited to share a brilliant food waste and cost-saving idea from one of our newest users.

How Judi’s Café Is Using Prepsheets to Cut Waste and Boost Profits

Judi runs an amazing café in the west of Ireland, and in just three weeks, she’s added over 70 recipes to Prepsheets! When we checked in with her last week, we had an insightful conversation about milk waste around coffee, and here’s what she shared:

• Judi uses Prepsheets for all her coffee recipes (which is great, but that's expected in high-margin businesses).
• She keeps a large jug beside the coffee machine.
• For any overproduction of steamed milk—which is inevitable—her team discards the excess milk into the jug.
• At the end of the day, the milk in the jug is used in her brown bread recipe, where it’s added to the buttermilk to meet the required Prepsheet recipe volume.

So, what does this mean?

Judi has already accounted for this milk waste in her coffee recipes on Prepsheets, so her coffee margin in on point. She doesn’t factor that waste into her brown bread recipes which means the actual margin on her brown bread is higher than what Prepsheets originally calculated—thanks to her clever waste reduction strategy.

The Result?

By reducing waste and fully utilizing ingredients, Judi is exceeding her expected margins. Her café may not be a large corporation with fancy ESG policies, but it is incredibly sustainable. She’s making smart, cost-effective decisions that keep her team employed and contribute to the local economy.

Kudos to Judi! We can’t wait to hear more of your clever cost and time-saving tips.

If you have any tips you'd like to share with the community, send them to info@prepsheets.com. We’d love to feature your insights!