Inventory
What you have, where it lives, and when it runs low — tracked per campus. Reorder thresholds your kitchen manager actually trusts, not a spreadsheet they second-guess.
For campus dining operators
The back-of-house your POS doesn't cover.
Inventory, vendors, recipes, menus, signage, and the kitchen line — across every campus. Saavor rings the sale; PrepTable runs everything before and after it. No double entry.
Vendors & purchasing
Who you buy from, what they carry, what they charge. Set a preferred vendor and every recipe reprices itself. When stock dips, draft a purchase order from the shortfall in one click.
Recipes & costing
Ingredient lines cost out from current vendor pricing. Change a recipe and the plate cost moves with it. Allergen flags ride with the dish, not the menu.
Menus & signage
Build menus by daypart and schedule changes ahead of time. Push them straight to dining-room signage that rotates from breakfast to dinner on its own.
Kitchen display
A live order queue for the line. Tickets flow queued → preparing → ready, then hand off back to Saavor for fulfillment. TV-friendly views for the pass.
Reporting & audit
Usage and waste reports export to CSV for the business office. Every change is logged — who touched what, and when — so an audit answers itself.
How PrepTable fits with Saavor
One handles the money. The other handles everything else. They talk over a single signed webhook, so the cashier and the cook never see each other's screens.
- Counter. A cashier rings the order in Saavor.
- Kitchen. PrepTable shows the order on the kitchen display — ticket, lines, modifiers.
- Line. The cook works the ticket through queued → preparing → ready.
- Handoff. When it's ready, PrepTable tells Saavor. Saavor fires the fulfillment.
What's in the demo
The demo runs on a seeded three-campus dataset — real menus, live vendor pricing, low-stock items, and a sample PO. About fifteen minutes, end to end.
A
Walk a menu
Switch between campuses, browse breakfast through dinner, and watch each plate cost roll up from current vendor pricing.
B
Trip a low-stock alert
Draw an item down past its reorder point, watch it surface on the low-stock report, then export the report to CSV.
C
Draft a PO from the shortfall
One click picks every low-stock item, sets each quantity to the deficit, and prices it from the preferred vendor. Edit, submit, mark received.
D
Run the kitchen line
Fire a test order from Saavor. Watch it hit the kitchen display, move through the prep states, and hand off back to Saavor.
Want to see it on your campus's data?
Send a short note and we'll set up a 30-minute walkthrough.