PrepSheet
Read-only kitchen costing, recipe scaling, UK GP, starter menus, and prep lists for chefs.
Connect it
Settings → Connectors → Add custom connector
URL: https://getprepsheet.com/mcpSettings → Apps & Connectors → Advanced → Developer mode
Create connector with URL: https://getprepsheet.com/mcp{
"mcpServers": {
"prepsheet": {
"url": "https://getprepsheet.com/mcp"
}
}
}claude mcp add --transport http prepsheet https://getprepsheet.com/mcp{
"servers": {
"prepsheet": {
"type": "http",
"url": "https://getprepsheet.com/mcp"
}
}
}6 tools, verified live
list_starter_recipesread-onlyList PrepSheet's library of pre-costed UK starter recipes (pub, cafe, restaurant and takeaway dishes) with their base portions and ingredient cost per portion in GBP. Use the slug with get_recipe_prep_sheet. Optional 'search' filters by name (case-insensitive).
get_recipe_prep_sheetread-onlyGet a printable-style prep sheet for one PrepSheet starter recipe, scaled to a number of covers (portions): every ingredient quantity scaled, the method, and the costing (batch cost, cost per portion, suggested menu price ex and inc 20% VAT). Example: slug 'cottage-pie', covers 80.
get_starter_menuread-onlyGet PrepSheet's ready-costed starter menu for a UK venue type. With no venue, lists the venue types (pub, cafe, restaurant, takeaway) and their dishes. With a venue, returns every dish with its menu price, ingredient cost per portion, food cost % and GP % (prices ex-VAT, plus inc 20% VAT).
cost_reciperead-onlyCost any recipe from its ingredients. For each ingredient give the pack price, the pack size and the quantity used (same unit as the pack size, e.g. grams). Returns each line cost, batch cost, cost per portion and a suggested menu price from a target food cost % (default 30%), ex-VAT and inc-VAT.
calculate_gpread-onlyUK gross profit (GP) calculator for food and drink. mode 'gp_from_price': give cost_ex_vat and selling_price_inc_vat to get GP % and GP per sale (VAT is removed first, as UK hospitality measures it). mode 'price_from_gp': give cost_ex_vat and target_gp_pct to get the menu price needed.
build_prep_listread-onlyBuild a kitchen prep list from par levels: for each item give the par (the amount you want ready for service) and the amount on hand; prep quantity = par minus on hand, never below zero. Groups items by station.
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