PrepMi Pro — The kitchen operating system. Recipe to reorder in 60 seconds.

The production loop

A kitchen runs on production. PrepMi Pro runs the production.

Braises, sauces, pastas, desserts — every service is a production run. PrepMi Pro closes the loop between what you make, what it costs, what sells, and what gets made tomorrow. No double entry, anywhere.

Build the recipe once

Type it like you'd write it on a docket. Batch yields, portions, sub-recipes — done in minutes, not weekends.

Costed from real invoices

Supplier invoices land by email, get parsed, and price every line. Your ragù knows what lamb shoulder cost this week.

Linked to your till

One tap maps the recipe to the POS button. Every sale now means something to the kitchen.

Margins, live

GP% per item, GST handled, contribution per week. Know which counter items earn their fridge space.

Prep lists write themselves

Tomorrow's list is generated from templates, pars and what actually sold — by section, ready at 6am.

Stock draws down with every sale

Each POS sale decrements the batch. The case count on screen is the case count in the fridge.

Low stock closes the loop

Hit the threshold and PrepMi fires the alert, adds the batch to tomorrow's prep, and drafts the supplier order.

Under the hood

Built for kitchens that make things, not just plate things.

Recipes & costing

Costing that updates itself when your suppliers reprice.

Invoices arrive by email, get scanned and parsed, and flow straight into ingredient prices. When lamb moves 80c a kilo, every recipe that touches it re-costs — and you see it before it eats your margin.

Batch recipes with yields and portion maths built in
Invoice OCR inbox — forward an invoice, prices update
Allergen and shelf-life data carried on every item

Lamb shoulder · meat invoice$13.50/kg ▲ 3%

Lamb ragù · re-costed$7.05/portion

Lamb shoulder roast · re-costed$8.40/portion

Lamb kofta · re-costed$3.15/serve

Invoice received 6:14am → 3 recipes re-costed by 6:15am

POS loop & margins

Every sale on the till tells the kitchen something.

Once a recipe is linked to its POS button, sales stop being just revenue — they become drawdown, margin and demand. Menu engineering without exporting a single CSV.

Live GP% per item, GST-exclusive, no mental arithmetic
Weekly contribution ranking — your stars and your dogs
Anomaly flags when an item's cost creeps past target

Rigatoni lamb ragù · 70/wk79.3% GP · $1,887/wk

Panna cotta · 64/wk78.1% GP · $727/wk

Chicken schnitzel · 45/wk58.3% GP · review

Ranked by weekly contribution, updated nightly from POS

Production → stock → reorder

The case sells down. The system already knows.

Log a batch when it comes out of the oven and PrepMi tracks it portion by portion as the till sells it. Cross the low-stock line and the loop closes itself: alert on the pass, batch on tomorrow's prep list, order drafted to the supplier.

Yield in, sales out — live counts without anyone counting
Low-stock alerts that auto-resolve when you restock
Prep lists by section, generated from pars + real sell-through

Lamb ragù · service line3 left · LOW

→ Tomorrow's prep · Hot+1 batch added

→ Draft order · meat6 kg lamb shoulder

Fired automatically at 9:17pm. Nobody touched a spreadsheet.

And the boring-but-vital bits

Food safety compliance, riding along for free.

Temperature logs, cleaning schedules, receiving checks and HACCP records live in the same app your team already opens for prep lists — built on Brisbane City Council requirements, audit-ready by default.

Daily HACCP reports archived and countersigned
Temp, cleaning, receiving and equipment logs on mobile
One tap to produce the file your EHO asks for

Receiving · produce delivery 6:02am✓ 3.1°C · accepted

Cleaning — counter close✓ signed M.R. 3:40pm

Daily HACCP archive✓ countersigned

Council audit? Export the lot in one tap.

Delivered as a service

We stand up your kitchen ops. Personally.

We build your recipes, wire your till, brand the app for your team, and stand at your counter on launch morning. You get a kitchen operating system; your staff get an app that already knows your menu.

Step 1

Recipes & costing in

We sit with your team, capture every production item — braises to desserts — and load supplier pricing from your last month of invoices.

Step 2

Prep lists & pars tuned

Section-by-section prep templates, stock thresholds and reorder rules set to how your kitchen actually runs.

Step 3

POS connected, properly

We connect your till and map every button to its recipe. Then you see the real margin on everything you sell.

Step 4

Your app, your name

Your name on the icon, your menu inside — on every phone in the kitchen for launch.

Launch morning

We're at the counter

On-site for first service. Sixty seconds per staffer: scan the QR, log in, go. Everyone productive before the coffee machine warms up.

Ongoing

It keeps getting better

New features simply appear. And when you call, you get the people who built it.

Get the setup proposal

Simple pricing: a one-off setup, then a flat monthly subscription. No per-seat surprises for casuals.

Your whole production loop.
Sixty seconds.

60 seconds.
Zero spreadsheets.

A kitchen runs on production. PrepMi Pro runs the production.

Built for kitchens that make things, not just plate things.

Costing that updates itself when your suppliers reprice.

Every sale on the till tells the kitchen something.

The case sells down. The system already knows.

Food safety compliance, riding along for free.

We stand up your kitchen ops. Personally.

Sixty seconds to watch.
Set up for you, end to end.

A kitchen runs on production. PrepMi Pro runs the production.

Built for kitchens that make things, not just plate things.

Costing that updates itself when your suppliers reprice.

Every sale on the till tells the kitchen something.

The case sells down. The system already knows.

Food safety compliance, riding along for free.

We stand up your kitchen ops. Personally.

Sixty seconds to watch.Set up for you, end to end.

Sixty seconds to watch.
Set up for you, end to end.