Preplyst, by Spark Systems

Prep labels in one tap.

Food-safety prep labels, temperature logs and an inspection-ready record for restaurant and fast-food kitchens.

Staff tap the item. Preplyst works out the discard-by, prints the label and keeps the record, at every location.

Main Street KitchenPrint Station
All items PrepSauces Batches Queue 2

All items

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Prep

Diced onionPico de galloShredded lettuceSliced tomato

Sauces

Chicken stockCaesar dressingSalsa verdeQueso
Chicken stockShelf life 6 days
−2+
Current temperature (°F)38
Print label

Out with the day dots.

  • Day dotsA printed discard-by date and time on every label, worked out from the item's rule.
  • The SharpieItem, prep time, who prepped it, shelf life and allergens, printed in about two seconds.
  • The temp clipboardReadings checked against safe limits the moment they're logged.
  • The inspection binderPrint History, Temperature Logs and the Audit Log as a PDF, for any dates.

Chicken stock

PrepSat, 11/14 11:51 AM
ByMaria
Shelf life6 days
Discard by Fri, 11/2011:51 AM
#A412 · Batch #3

Chicken stock keeps 6 days in this example. A manager sets each item's real rule.

Three steps. Two seconds.

  1. One tap

    Staff tap the item on a tablet or phone. Its shelf-life rule is already set.

    Diced onion
    3 days
    Chicken stock
    6 days
    Pico de gallo
    2 days

  2. Two seconds

    The label prints with the prep time, discard-by and who prepped it.

    Prep
    Sat, 11/14 7:02 AM
    By
    Maria
    Discard by
    Fri, 11/20

  3. On record

    Every label and temperature check is saved to the record as it happens.

    7:02 AM
    Label · Chicken stock
    7:15 AM
    Cold hold · 38°F
    10:40 AM
    Cooling · 68°F
A cook cutting a red onion on a kitchen counter
A hand slicing a pineapple into rings on a cutting board
Stainless steel equipment in a commercial kitchen
A refrigerator shelf of undated leftovers

Allergens on every label.

Tick an item's allergens once, from the US major nine. Every label for it prints a Contains line, and items with raw or undercooked ingredients carry the consumer advisory.

Allergen list
US major 9 (FALCPA)
On the label
Contains: Eggs, Fish, Milk
Consumer advisory
Per item
Products · Caesar dressing

Allergens

MilkEggsFishCrustacean shellfishTree nutsPeanutsWheatSoybeansSesame
Contains raw/undercooked animal-derived ingredients (consumer advisory)

Caesar dressing

PrepSat, 11/14 11:51 AM
ByMaria
Shelf life3 days
Discard by Tue, 11/1711:51 AM

Contains: Milk, Eggs, Fish

*Consumer advisory: may contain raw/undercooked ingredients

#A412 · Batch #3

Labels before the shift.

Save the morning's prep as a batch, switch on daily auto-print and pick a time. The Print Agent prints the whole batch at that time, in each location's own time zone, so the labels are waiting when the crew walks in.

Default time
6:00 AM
Runs
Every day
Prints on
A printer paired with the Print Agent
Batches
Morning PrepDaily auto-print
Diced onion
× 4
Pico de gallo
× 6
Chicken stock
× 2
Caesar dressing
× 2

Print at (local time)

6:00 AM

Printer

Prep line
Save schedule

Every reading, checked.

Log cook, hot-hold, cold-hold, cooling and receiving temperatures against an item. Each reading is checked against FDA Food Code limits the moment it's saved, and anything unsafe is marked Out of range.

Checkpoints
Cook, Hot hold, Cold hold, Cooling, Receiving
Units
°F
At the printer
Record the current temperature as the label prints
Temperature Logs
RecordedProductCheckpointTempSafe?By
6:52 AMChicken stockCold hold38°FSafeMaria
7:40 AMQuesoHot hold141°FSafeDev
9:05 AMDiced onionCold hold46°FOut of rangeSam
10:30 AMChicken thighsCook168°FSafeDev
11:15 AMProduce deliveryReceiving39°FSafeMaria

A print station anywhere.

Kiosk mode turns a tablet or PC on the line into a print station: big buttons by category, quantity, current temperature, then Print label. A kiosk login reaches nothing else, so it's safe on a shared screen.

Runs on
Any browser, or the Windows desktop and kiosk apps
Prints by
Print dialog, or silently with the Print Agent
Signs in as
A shared kiosk login, or each person's own

Ready for the inspector.

Every label, temperature and change is recorded with who did it and when. Pull Print History, Temperature Logs or the Audit Log for any dates as a PDF, and see at a glance what's about to expire.

Reports
Print History, Temperature Logs, Audit Log
Formats
PDF, and CSV for the audit log
Owner summary
By email, weekly or monthly
Print History
PreppedProductQtyDiscard byStatusPrepared by
Sat, 11/14 7:02 AMChicken stock2Fri, 11/20FreshMaria
Thu, 11/12 6:00 AMDiced onion4Sun, 11/15Discard soonAuto-print
Wed, 11/11 6:00 AMPico de gallo6Fri, 11/13ExpiredAuto-print
Fri, 11/13 3:20 PMQueso1Sat, 11/14DiscardedDev
Generate PDFExport CSV

Every store, one system.

Add each location with its own address and time zone, keep items and staff to the sites that use them, and switch sites from the sidebar. Choose from eleven label sizes, from a 1-inch strip to 4×6.

Label sizes
11, default 2-1/8″ × 4″
Time zones
One per location
Roles
Owner, Manager, Staff, Kiosk
Locations
Main Street
Eastern time
Airport
Central time
Mesa
Mountain time
2×1″
3×1″
2-1/4×1-1/4″
2×3″
2-1/8×4″
4×4″
4×6″

Built on the FDA Food Code.

Preplyst is made for US kitchens: °F throughout, the US major nine allergens, a 12- or 24-hour clock, and hold times that start from the Food Code's date-marking rules.

Preplyst Facts

Defaults, per FDA Food Code

Refrigerated holdDay 7
Hot hold4 hours
Cook145°F or above
Hot hold temp135°F or above
Cooling70°F or below
Cold hold & receiving41°F or below
AllergensUS major 9
Clock12-hour or 24-hour

Each item's hold time can be changed by a manager. Discard-by dates are based on FDA Food Code defaults and can be configured per item. Confirm requirements with your local health authority.

What you need.

A screen

A tablet, phone or computer with a web browser. Install it as an app, or use the Windows desktop and kiosk apps.

A label printer

A thermal label printer the computer can print to. With the Print Agent on a Windows PC, labels print silently, with no dialog.

Wi-Fi

Preplyst runs online, so the print station needs an internet connection.

An afternoon

Add your items, pair a printer, invite your team. The first labels print the same day.

Questions.

Something else? hello@preplyst.com

Who decides how long food keeps?

Every item starts from FDA Food Code defaults: day 7 for refrigerated food and 4 hours for hot-hold. A manager can change the hold time for any item, once, and every label after that follows it.

Which label printers work?

Any thermal label printer your computer can print to, in eleven sizes from 2″ × 1″ to 4″ × 6″. Install the free Print Agent on a Windows PC and labels print silently, with no print dialog, including the daily auto-print.

Do my staff need their own logins?

They can each sign in, or you can set up a shared kiosk login for the print station. Labels and logs show the name of whoever is signed in. Kiosk logins can only print.

What happens when a temperature is unsafe?

The reading is marked Out of range in the log, and a temperature recorded at the printer is highlighted on the label, so it's caught at the station.

Does it work offline?

No. Preplyst runs online, so the station needs Wi-Fi or a wired connection.

Is it compliant with my local health code?

Preplyst starts from FDA Food Code defaults, and you can change any item's rule. Health codes vary, so confirm your requirements with your local health authority.

How do I buy it?

Preplyst is sold through reseller partners. Request access or book a demo and a partner will be in touch to set up your account.

Preplyst · Prep labels in one tap