ForecastPrep planLess waste

Tomorrow’s prep list—without the guesswork.

PrepSalsa forecasts demand for your Mexican grill and turns it into a clear, shift-ready prep plan—proteins, rice/beans, tortillas, salsas, guac, toppings, and packaging. Reduce stockouts, protect margins, and keep the line moving.

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Stockouts ↓Prevent “ran out of guac”

Waste ↓Prep closer to demand

Speed ↑Better batching timing

Prep ticket

Friday dinner

Forecasted for 6–9 PM

Auto

ProteinsChicken 9 lb · Steak 7 lb · Carnitas 6 lb

BasesRice 2.5 pans · Beans 2 pans · Tortillas 240

SalsasPico 1.5 tubs · Roja 1 tub · Verde 1 tub

GuacAvocados low → prep 2 tubs early + reorder

ToppingsCheese 3 lb · Lettuce 2 heads · Lime 2 bags

Next steps

Start chicken batch at 4:45 PM
Prep guac early to avoid the rush
Hold 20% of tortillas as backup

Weather WarmEvent Local gameTrend +12%

Built around the line

What PrepSalsa forecasts and plans

Daily signals become practical kitchen decisions your whole shift can follow.

Ingredient demand

Forecast usage for proteins, rice/beans, tortillas, salsas, guac, toppings, and packaging.

Shift-based prep tickets

Separate plans for lunch vs dinner and weekday vs weekend behavior—so prep is right-sized.

Batch timing suggestions

Know when to start the next batch so the line stays fast without overcooking or drying out food.

Low-stock alerts

Get early warnings on items that will run out mid-shift, plus reorder reminders.

Menu-mix awareness

Track which items drive demand—such as steak bowls and burritos—and forecast ingredients accordingly.

Waste reduction

Target the sweet spot where you prep enough for speed, but not so much that food gets tossed.

Demand signals

Inputs PrepSalsa can use

POS history: item counts by time block and day of week
Seasonality: monthly patterns and holiday shifts
Weather: hot, cold, and rain impacts (optional)
Local events: games, concerts, and festivals (optional)
Manual overrides: “we’re short-staffed today” or “catering pickup at 6”

Made for grills

PrepSalsa is designed around the real prep items that drive speed and margins: salsas, guac, tortillas, proteins, and the “small stuff” that causes big delays.

From data to action

How it works

1
Connect sales data
Or start by uploading daily totals.
2
Set recipes
Define yield per batch, such as one tub of pico equals X servings.
3
Choose shifts
Use lunch, dinner, or custom time blocks.
4
Generate prep tickets
Plan tomorrow and today’s next batch.
5
Adjust in seconds
Save each improvement for future forecasts.