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Set it up. Run your shifts. See your numbers.
This is how to use PrimeKitchen OS.

Create Your Account

From primekitchenos.com, click Get Started. You will see a two-step signup:

Step 1 - Your Info
Enter your first name, last name, email, restaurant/organization name, and a password (min. 8 characters). Click Continue - Select Plan
Step 2 - Choose Your Plan
Pick Operator ($199/mo) for a single location, or Multi-Unit ($529/mo) for 3+ locations with portfolio-level access. Both plans include every feature. Click Create Account & Pay
Step 3 - Payment
You are redirected to Stripe for secure payment. Once complete, you land straight in the app.
Already have an account? Click Sign In at the bottom of the signup page.

First Login - What to Do First

When you first log in, you land on Shift Command. But before it can show you anything useful, you need three things:

1. Connect your POS
Without POS data, your dashboard shows zeros. Go to Control Center → POS Integrations and connect Square or Clover. Takes about 60 seconds. Full instructions below
2. Add your employees
Go to Roster and add every employee with their name, position, department, and hourly rate. This powers every labor calculation. Full instructions below
3. Build your first schedule
Go to Schedule and assign shifts for the current week. This tells the system your labor cost. Full instructions below
That is it.
Once your POS is connected, employees are in, and the schedule is built, every dashboard, report, and alert updates automatically. The system runs itself from here.

Connect Your POS

PrimeKitchen pulls live sales data from your POS. This feeds your dashboard, Shift Command, reports, and intelligence. Without it, everything shows zeros.

Supported Systems

Step 1
Navigate to Control Center → POS Integrations (under Management in the nav menu)
Step 2
Find your POS card (Square or Clover). Click Connect.
Step 3
A popup opens asking you to authorize PrimeKitchen. Log in to your POS account and approve. You are redirected back automatically.
Step 4
Once connected, the card shows Connected with your location name. Your first 30 days of sales history syncs automatically.

Syncing Historical Data

After connecting, you will see two sync buttons:

What Gets Pulled

Every sync pulls: gross sales, net sales, tax collected, discounts, voids, refunds, and covers per day. If your POS has timecards, clock-in/clock-out data syncs too.

Your POS data auto-refreshes every 5 minutes while the app is open. When you switch back to the tab after being away, it refreshes immediately.

Add Your Employees

Every labor calculation in the system comes from your employee roster. If an employee is missing or has no hourly rate, their labor cost shows as $0 everywhere.

Step 1
Go to Roster from the nav menu (under Shift).
Step 2
Click + Add Employee.
Step 3
Fill in: Name, Position (Line Cook, Server, etc.), Department (FOH, BOH, Bar, Management), and Hourly Rate.
Step 4
Click Save. They immediately appear in the schedule and all labor reports.
The hourly rate field is critical. If it is blank or $0, that employee's labor cost will not show up in the schedule, Shift Command, RPLH, or any report.

Set Report Targets

Targets control every alert, color, and recommendation in the system. When your labor % turns red, it is because it exceeded your target.

Step 1
Go to Reports → Settings (last tab in the Reports section).
Step 2
Set Target Food Cost % - typically 28-32% for full-service.
Step 3
Set Target Labor % - typically 28-32%.
Step 4
Set Target Prime Cost % - food + labor combined, target under 60%.
Step 5
Enter Weekly Revenue Target and Business Day Rollover time (usually 4 AM - a sale at 1 AM counts as yesterday).
Step 6
Click Save Targets.

Shift Command

Your home base during service. Open it at the start of every shift.

What You Are Looking At

Status Banner (top) - green, amber, or red based on your RPLH. Green means profitable at current staffing. Red means overstaffed for current revenue.

Money Row (4 cards) - today's net revenue, labor cost, labor %, and food cost. All live from your POS.

Intel Cards - schedule vs actual sales comparison, revenue pace, and key metrics.

Action Engine (bottom) - the 3 most important things to do right now, generated from your live data. Examples: "Cut 1 FOH shift - save $96" or "Push French Onion - recovers $3.20 per cover."

When to Check It

Schedule & Labor

Build weekly schedules with real shift times. Labor cost calculates automatically from the hourly rates you set in the Roster.

Building a Schedule

Step 1
Go to Schedule from the nav. Select the week from the dropdown at the top. Choose your work week start day (Mon, Sun, or Sat).
Step 2
Click any cell in the schedule grid (where an employee row meets a day column). A modal pops up showing the employee name, day, and position.
Step 3 - Choose a Shift Type
You will see 5 buttons: OFF OPEN MID CLOSE SPLIT. Click one. If you choose anything other than OFF, start and end time pickers appear with suggested times based on the shift type (e.g., OPEN defaults to 9:00 AM - 5:00 PM).
Step 4 - Adjust Times
The default times are suggestions. Change them to your actual shift times. The hours calculate automatically as you adjust. Example: 9:00 AM to 5:00 PM = 8.0 hrs.
Step 5
Click Save Shift. The cell fills with the shift type color and the schedule total hours and labor cost update instantly.

Shift Types

Department Filters

Tabs above the schedule filter by department: All Staff, FOH, BOH / Kitchen, Bar, Dish, Host, Management. Each shows only employees in that department.

Publishing

Click Publish Schedule to send it to your team. The modal gives you multiple options: open the Team Portal link, share the onboarding code, send schedule emails, or share via Teams, WhatsApp, text, or social. You can also download as PDF.

The schedule drives labor calculations everywhere: Shift Command, Dashboard, RPLH, Reports, and the AI Copilot. If your labor numbers look wrong, check the schedule first - missing shifts or missing hourly rates are usually the cause.

End of Shift Report

Auto-generated summary of today's numbers. Shows net sales, labor %, covers, avg ticket, and shift breakdown. All from your POS - nothing to enter manually. Review it before you walk out.

Cash Reconciliation

Count your drawer, compare to expected cash from POS, document the over/short. This is completely optional. If you skip it, nothing else is affected - sales, labor, and prime cost all come from your POS and schedule.

Step 1
Go to Cash Reconciliation. Select today's date and shift (AM or PM).
Step 2
Enter your denomination count - how many of each bill and coin. The system totals it.
Step 3
Enter tip-outs if applicable. Select staff from the dropdown (populated from your roster).
Step 4
The system shows your over/short - the difference between what POS says cash should be vs what you counted. Save it.
If your restaurant does not formally track cash, skip this entirely. It is here for operators who want documentation, especially with multiple managers closing.

Manager's Log

Daily operational record. Auto-fills today's sales and staffing. Managers add shift notes, weather, incidents, 86'd items, and anything ownership needs to know. One entry per day builds searchable history.

Recipe Studio

Build every recipe with real ingredient costs. When you scan an invoice later, PrimeKitchen automatically reprices every recipe that uses those ingredients.

Creating a New Recipe

Step 1
Go to Recipe Studio (under Tools in nav). Click the Builder tab.
Step 2
Enter the recipe name (e.g., "Chicken Parm"), category (Entree, Appetizer, etc.), and selling price on your menu.
Step 3 - Add Ingredients
For each ingredient enter: name, quantity used, unit (oz, lb, each, etc.), and AP cost (as-purchased cost per unit). The system auto-detects the best unit for common items (pepperoni = slices, eggs = each, garlic = cloves).
Step 4 - Set Yield
Enter yield - how many portions this batch makes. Single plate = 1. Batch recipe like a sauce that makes 20 portions = 20.
Step 5
Click Save Recipe. The system calculates: food cost per portion, food cost %, contribution margin, and cost per plate.

Sub-Recipes

Sauces, dressings, bases, and stocks can be saved as their own recipes, then used as an ingredient in another recipe. The cost chains automatically. If your marinara costs $0.45/oz and your Chicken Parm uses 3 oz, that $1.35 flows into the plate cost.

How to use a sub-recipe

Step 1
Build and save the base recipe (e.g., "House Marinara") with its own ingredients and yield.
Step 2
In the parent recipe (e.g., "Chicken Parm"), add a new ingredient row. Type the sub-recipe name. The system finds it and pulls the cost per portion automatically.

Importing Recipes

Two options instead of typing everything:

After import, review the parsed ingredients in the builder. Adjust anything the AI missed, then save.

Speed Sheets

A speed sheet is a quick-reference grid for your line cooks. One row per recipe, one column per component (protein, sauce, starch, etc.). This goes on the wall next to the station.

Building a Speed Sheet

Step 1
Go to Recipe Studio → Speed Sheet tab. Make sure Speed is selected as the sheet type.
Step 2 - Pick a Template
Choose from 15 templates: Salads, Appetizers, Pizzas, Burgers, Sandwiches, Entrees, Wings, Pasta, Tacos, Bowls, Breakfast, Bar, Desserts, Flatbreads, or Custom. Each template pre-sets column headers for that station (e.g., Burgers = Bun, Protein/Temp, Cheese, Toppings, Sauce, Post Cook).
Step 3 - Select Recipes
Check the boxes next to the recipes you want on this sheet. Only saved recipes from your library appear. If your recipe list is empty, you need to build recipes in Recipe Studio first.
Step 4 - Pick a Color Theme
Choose from 7 color presets. Different colors for different stations help your team find the right sheet fast.
Step 5 - Generate and Print
Click Generate. The sheet builds with ingredients auto-mapped to the right columns. Click Print for a wall-ready PDF.
Speed sheets pull from your saved recipes. If a recipe has missing ingredients, those columns will be empty. Make sure your recipes are complete before generating.

Spec Sheets (Recipe Cards)

A spec sheet is a full recipe specification card - one page per recipe. Shows every ingredient with exact quantities, instructions, allergens, portion size, and plating notes. This is what you hand to a new cook.

Step 1
Go to Recipe Studio → Speed Sheet tab. Click Spec as the sheet type.
Step 2
Select the recipe(s) you want spec sheets for. Each recipe becomes its own page.
Step 3
Click Generate. Each spec sheet shows: recipe name, ingredients with quantities and units, instructions, allergens, yield, cost per portion, and food cost %. Click Print for a PDF.
Spec sheets pull everything from the recipe builder: instructions, allergens, plating notes. The more detail you put into the recipe, the better the spec sheet looks.

Prep Sheets

A prep sheet is a consolidated ingredient list across multiple recipes, grouped by station. It merges duplicate ingredients (if 3 recipes use diced onions, it adds them into one line). Printable with checkboxes for the prep cook.

Step 1
Go to Recipe Studio → Speed Sheet tab. Click Prep as the sheet type.
Step 2
Select all the recipes that need to be prepped for this shift or day.
Step 3 - Set Par Levels (optional)
If you know how many portions of each recipe you need, enter par levels. The system multiplies ingredient quantities by par to give exact prep amounts.
Step 4
Click Generate. The prep sheet shows every ingredient needed, merged across recipes, with a checkbox column. Click Print.
Save prep sheet templates (e.g., "Monday AM Prep", "Weekend Brunch") so you do not re-select recipes every time. Click Save Template after selecting your recipes.

Design printable menus with professional templates. Import recipes directly and prices auto-populate.

Creating a Menu

Step 1
Go to Menu Engine (under Tools in nav). Click Builder.
Step 2 - Choose a Template
15 professional templates: Bistro, Steakhouse, BBQ, Tavern, Cafe, Fine Dining, and more. Each has its own typography, colors, and layout. Pick one - you can change it later.
Step 3 - Add Sections
Click + Add Section to create menu categories (Appetizers, Entrees, Desserts, etc.). Sections can be reordered by dragging.
Step 4 - Add Items
Inside each section, click + Add Item. Type a name and price manually, or click Import from Recipes to pull from your saved recipes. The name, price, and description auto-fill from the recipe.
Step 5 - Customize
Edit descriptions, add dietary icons (GF, V, etc.), reorder items, toggle section visibility. The live preview on the right updates as you work.
Step 6 - Export
Three options: PDF (backgrounds actually print), Web (shareable link), or TV Display (for digital menu boards).
The menu builder auto-filters BOH items (prep items, sub-recipes, sauces) so they do not appear on customer-facing menus. Only items with a selling price show up.
If your menu looks blank after choosing a template, you still need to add sections and items. The template only controls styling.

Invoice OCR - Scanning Invoices

Photograph or upload a vendor invoice. The AI reads every line item: description, item number, quantity, weight, unit, and price. One photo can import a full Sysco or US Foods invoice in seconds.

Scanning an Invoice

Step 1
Go to Invoices & P&L → Scan.
Step 2
Drop a photo or PDF into the upload zone, or click to browse. Phone photos work fine. JPG, PNG, and PDF supported.
Step 3
The AI processes the image and shows an Extracted Line Items table. Each row shows: item name, item #, qty, weight, unit, unit price, total, category, and confidence score.

Reviewing and Fixing Extracted Data

The AI is good but not perfect. Before saving, review every line:

Step 4 - Save
Click Save Invoice + Import to Inventory. This does three things at once: saves the invoice to your records, updates inventory prices in your catalog, and automatically reprices every recipe that uses those ingredients.

You can also Export CSV or Print Report from this screen.

The first time you scan from a new vendor, review carefully. After 2-3 invoices from the same vendor, the AI learns the format and accuracy improves significantly.

Prime Cost

Prime Cost = Food Cost + Labor Cost. This is the single most important number in restaurant operations. Under 60% of revenue = good. Over 65% = losing money.

PrimeKitchen calculates this automatically: revenue from POS, labor from schedule, food cost from invoices.

Reports

Seven built-in reports, each with period selectors (week, month, quarter, year):

Every report has Print and Export CSV buttons.

Accountant Export

Consolidated financial report you can print and hand directly to your accountant. No formatting, no colors - just clean data.

Includes: period summary (gross, net, tax, labor, purchases, prime cost), daily sales journal, labor by employee with hours and rates, vendor purchases with invoice references, and cash over/short log.

Step 1
Go to Reports → Accountant Export (last button in report nav).
Step 2
Select your period: This Week, This Month, This Quarter, or This Year.
Step 3
Print opens a clean print view with no UI. CSV downloads a spreadsheet-ready file.

P&L Statements

The system builds weekly and monthly P&L statements automatically from POS revenue, imported invoices, and labor costs. Utility costs (gas, electric, water) tracked separately under the Utilities tab.

Inventory Counts

Take physical counts by storage area (walk-in, freezer, dry storage, bar, prep line, etc.). Each session records item, quantity, unit, and value. History saved for trends and food cost calculations.

Vendor Catalog

Every item from every invoice builds your vendor price catalog automatically. Track price changes over time, compare vendors, and spot cost increases before they hit your margins.

Waste & Yield

Log waste by item, reason (spoilage, over-prep, mistake, plate return, etc.), and dollar value. The waste report shows trends by category so you can identify patterns. If chicken waste spikes on Wednesdays, that is a prep planning problem.

Dashboard

Weekly operating overview. Revenue trend, labor budget vs actual, RPLH gauge, and data confidence score. Auto-updates from POS data.

RPLH & Alerts

Revenue Per Labor Hour (RPLH) = Weekly Revenue / Total Scheduled Hours. How much revenue each labor hour generates.

The RPLH page shows current value, trend over time, and contribution by position. Alerts fire when outside target range.

Profit Leak Detector

Automated audit scanning your data for money leaks: labor overruns, food cost drift, missing recipe costs, schedule gaps, and more. Each leak shows estimated dollar impact per year and a specific fix.

Labor Heatmap

Visual grid showing labor hours by day and position. Spot overstaffing patterns, FOH/BOH imbalances, and days where scheduling exceeds revenue.

AI Copilot

Ask it anything about your operation. Not generic advice - your actual RPLH, your actual food cost, your actual schedule. It reads your POS, schedule, recipes, and labor data, then gives specific answers with real numbers.

Examples:

Every page also has a Chef Education Mode toggle - 34 modules explaining what each metric means and why it matters.

Employee Roster

Every employee in one place: name, position, department, hourly rate, hire date, on-schedule status. Click any card for a detail view with review history.

This is the foundation. If an employee is not in the roster with an hourly rate, they will not appear correctly in the schedule or any labor calculation.

Team Hub

Multi-location team management for Multi-Unit plan operators. Assign team members to locations, set role-based permissions (who sees P&L, schedule, etc.), and manage cross-location coverage.

Team Portal

Your team accesses their schedules, shift swaps, team chat, and time-off requests through the Team Portal:

app.primekitchenos.com/team

Each employee gets an onboarding code (shown in the Publish Schedule modal). They go to app.primekitchenos.com/team, enter the code with their email, and get access to their schedule, team chat, shift swaps, and time-off requests.

Need Help?

Email support@teezbydeez.com - real humans, not bots.

© 2026 TeezByDeez Hospitality Operations - PrimeKitchen OS