Describe how your kitchen requests stock. Makeform creates a requisition form with item quantities, units, deadlines, routing, and approval fields for restaurant, commissary, or catering teams.
Route kitchen requests to email, Slack, Google Sheets, and Zapier.
Sample prompts for the builder
Choose an example, adapt it, or send it to the Makeform builder. Each structure is a starting point, not a live AI result.
Audience
Cooks requesting storeroom stock
Format
Item request by station and shift
Prompt size
200 chars
Example form structure
Item request by station and shift
Requester, station, date, and shift
Item, quantity, unit, and stock
When is this needed?
Approval and quantity issued
Suggested routing tags
Stores issue
Purchase needed
Manager review
Ask for both quantity and unit of measure. A request for 12 means little until stores knows whether that means kilograms, cases, bottles, or individual portions.
Step 1
Request
item, quantity, unit, and needed-by time
Step 2
Review
chef checks demand, stock, and priority
Step 3
Issue or buy
stores fulfills stock or sends a purchase request
Step 4
Receive
kitchen confirms quantity and records shortages
Why structure the request
A note saying more tomatoes omits the amount, unit, deadline, and destination. A structured form gives approvers and stores the same details.
Keep SKU, quantity, unit, pack size, stock, and substitutions together for review and fulfillment.
Route by station, outlet, event, or cost center and record the manager's decision.
Record quantity issued, shortages, batch references, and pickup time for the kitchen.
Built for food operations
Choose a workflow, then edit its categories, approvers, locations, and fulfillment fields.
Station, shift, ingredient lines, stock, and deadline for daily prep.
Event, menu, guest count, destination, and handling details.
Locations, pickup windows, temperature, and issued quantities.
Route non-stock items, suppliers, estimates, and budget approval to purchasing.
Requisition workflow
Turn item lists, approval, and stores handoff into one form.
Name locations, stations, categories, deadlines, and approvers.
Add units, require urgent-request reasons, and show purchasing fields for non-stock items.
Route by location, category, or cost center to the chef, stores lead, or purchaser.
Record approval, issue quantity, substitutions, shortages, and collection details.
Form vs chat vs spreadsheet
A requisition needs consistent item details and a visible decision.
Field guide
Build around the decisions made by the requester, approving chef, stores team, and purchaser. These six field groups keep the operational handoffs explicit.
Request context
Capture the requester, kitchen, station, outlet, shift, and cost center. For catering, add the event or job number and responsible chef.
Item lines
Use repeatable groups for several ingredients or supplies. Keep identity, amount, unit, category, and pack details on each line.
Stock basis
Current stock and expected usage explain the quantity. Use the par level, recipe yield, cover count, or waste note relevant to your operation.
Timing & handling
A needed-by time helps stores sequence work. Add pickup or delivery location plus any temperature, allergen-separation, or packing notes.
Substitutions & purchasing
Ask whether an equivalent is acceptable. For non-stock items, show supplier, estimate, and budget fields for purchasing.
Approval & fulfillment
Record the decision and stores outcome separately: approved quantity, issued quantity, changes, shortages, handler, and collection time.
Related tools
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Record corrections, waste, damage, and count differences that change available kitchen stock.
Open toolTurn approved non-stock demand into a structured order for a supplier.
Open toolCollect the event, menu, guest, schedule, and service details that drive catering demand.
Open toolGather supplier information when purchasing needs a source for an unusual item.
Open toolCreate routine checks for storage, preparation, cleaning, and corrective notes.
Open toolCollect guest-facing restaurant orders separately from internal kitchen stock requests.
Open toolFAQ
Practical answers for restaurant, catering, commissary, and stores managers replacing informal ingredient and supply requests.
A kitchen requisition form is an internal stock request. It captures the requester, item, quantity, unit, deadline, and reason, often with chef approval and the amount stores actually issued.
Collect the item or SKU, quantity, unit, and needed-by time. Add pack size, stock on hand, par level, preferred brand, substitutes, supplier, estimate, or handling notes when relevant.
Yes. Repeatable item groups keep every item's quantity and unit together, while shared details such as kitchen, shift, service date, event, and approver are entered once.
Collect urgency, deadline, and reason, then route the request to the chef or stores lead. For unavailable items, record substitution rules or show supplier, estimate, and budget fields.
Yes. Select the outlet, event, or job number, then show relevant fields. Catering may need menu and destination; outlet transfers may need cost center, pickup window, temperature, and receiver.
Add approved quantity, issued quantity, substitution, shortage reason, handler, and issue time. Separate requested and issued values make partial fulfillment visible before service or production.
Yes. Makeform includes unlimited free forms and responses for generating, editing, publishing, and collecting submissions. The paid tier only removes the Makeform badge.
Responses can go to the Makeform inbox, email, Slack, Google Sheets, or Zapier workflows. Route by location, category, or status for chefs, stores, and purchasing.
Replace unclear stock messages with complete requests.
