Recent Articles

In a day and age where allergies to ingredients are becoming more and more common, being able to track these ingredients along with their nutritional information from prep to product is essential. By doing this, you’ll be able to safely, and accurately, list dishes properly on your menu; this in turn makes it easier for … Continued

Prepping for service can be chaotic, and sometimes things get missed. We’ve provided 4 tips to help you prep in the best way possible, and to ensure that your margins are maximized instead of eaten. 1. Clean Prep Surfaces A dirty prep surface can lead to product being spoiled and needing to be thrown out. … Continued

Pasta Dish

Recipe costing is an important piece of the restaurant business; if you’re not utilizing it, then you may be costing yourself tens of thousands of dollars in lost profit each year. We’re going to go into more depth as to what recipe costing is, what it has to offer, and what not doing it could … Continued

Menu Price Board

While there are those in the restaurant business who know where a menu price comes from, we created this short guide to provide information to those curious about how a chef goes from ingredient prices to menu prices. To begin, we’ll start with the menu cost equation, and then explain the individual elements that make … Continued