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Scheduling Recipe Batches

Replace the handwritten prep list — schedule production and let inventory update itself.

KitchenHand
💡  The kitchen always knows what to make and when — and production becomes accurate inventory.

Applies to: the current MarketSquare platform — mymst.app. Not applicable to the legacy V2 platform (beta.intrac.app).

On your computer  the web back office  ·  In the app  phone, tablet or scale device
👉 Tap this press it in the app  ·  Exact label look for this wording on screen

What this does

The KitchenHand Worklist is your production schedule: what to make, how much, and by when. It replaces the handwritten prep list, and because every task is tied to a recipe, finishing one updates inventory automatically.

Where this happens: managers schedule on a computer; staff work the list in the app.

⚠️ Before you start
  • The recipe exists (see Putting a Recipe Together).
  • Employees are set up if you want to assign tasks to specific people.
1

Create a task  On your computer

Open Worklist and add a new entry, or start from the recipe itself with Add to Worklist. The list shows everything outstanding, grouped by category and sorted so today's work is in front of you.

Create a task
The worklist — what the kitchen owes, and when.
2

Set the batch size and due date  On your computer

Set Batch Size — it accepts fractions, so 0.5 is a half batch and 2 is a double. Add a Due Date and notes if useful (both optional). The costing summary beside the form shows what the batch will cost and what it will be worth before you commit to it.

Set the batch size and due date
Adding a recipe to the worklist, with the batch costing shown alongside.
3

Assign it — or open it to everyone  On your computer

Assign the task to a named employee, or switch on Open to All Employees so whoever is free picks it up. Staff only ever see what their permissions allow.

Assign it — or open it to everyone
Assigning a batch, or leaving it open to the whole team.
4

Staff complete it, and inventory follows  In the app

The task shows as Pending on the kitchen device. Staff work the recipe and finish the batch, and the history record then shows who made it, when, and the expected versus actual yield — plus cost per unit, price and markup for that run. Ingredients deplete and the yield lands in Square without anyone re-keying anything.

Expected versus actual is the number that matters. If a batch was meant to make 34 and made 30, staff enter 30 — inventory stays honest, and your true cost per unit updates with it.
Staff complete it, and inventory follows
A completed batch: who made it, when, expected versus actual yield, and the resulting cost and markup.
Planning tip: pair the worklist with the Sales Orders Prep view, which aggregates everything customers have ordered across upcoming pickup dates. That tells you exactly which batches to schedule.

Common questions

Can I schedule recurring production, such as soup every Tuesday?

Create the tasks ahead for the dates you need. Because tasks are dated, your history doubles as a record of what was actually produced each day.

What if we make more or less than the scheduled batch?

Staff adjust the produced quantity when they finish, so inventory reflects what was really made.

Who can see the worklist?

Anyone with KitchenHand access on their device, filtered by their permissions. Assigning tasks keeps individual accountability clear.