Preparedtoorder

Prepared-to-order is a production approach in which goods are prepared only after a customer order is received, rather than being pre-made and stored. In food service, prepared-to-order describes meals that are cooked, finished, or assembled after an order is placed, emphasizing freshness and customization. The term is used across restaurants, cafés, and some catering operations, and is often contrasted with items prepared in advance for quick service.

In practice, prepared-to-order often relies on partial pre-prep, such as mise en place, sauces, or dough, with final cooking and assembly done on demand. Modern kitchens typically use integrated order management systems and kitchen display systems to route orders promptly, helping to minimize wait times while maintaining quality. Inventory strategies aim to reduce waste by aligning prep with expected demand, and flexible staffing supports variable throughput.

Benefits of the approach include higher perceived freshness, better quality control, and the ability to tailor dishes to individual dietary restrictions or preferences. It can also reduce spoilage and inventory costs when demand is unpredictable. However, PTO can lead to longer service times and higher labor costs, particularly during peak periods. It places greater emphasis on skilled staff, reliable suppliers, and efficient kitchen processes to maintain throughput.

Related concepts include made-to-order and build-to-order in hospitality and manufacturing. PTO implementations vary by cuisine and establishment, from made-from-scratch cooking at a small café to finished plates assembled from pre-prepped components at a fast-casual restaurant.