Kitchen Operations
How to Build a Weekly Prep List for a Restaurant Kitchen
A prep list only works if it names the item, the cut, the quantity and the cook. Here is how to build…
How to Write a Recipe Costing Card
A recipe costing card lists every ingredient, corrects for trim and waste, and ends in a cost per portion. Here is how…
Writing a Weekly Order Guide for a Restaurant
An order guide works when it lists vendors, delivery days, pack sizes and par levels in one place. Here is how to…
What a Health Inspector Looks at First
What a Suffolk County health inspector checks in a restaurant, how violations are sorted into risk factors, and the short list worth…
A Weekly Cleaning Checklist for a Restaurant
New York's sanitary code sets cleaning minimums but no weekly schedule. A weekly restaurant cleaning checklist that fills the gap, with the…
Why Every Kitchen Recipe Belongs on Paper
Why every restaurant recipe belongs on a written card: what standardized recipes control, the six parts a card needs, and how to…
How to Take Inventory in a Walk-In Cooler
How to count a walk-in cooler: set shelf order and labels first, then count by route on a sheet that matches the…
Writing a Station Procedure for a Restaurant Line
A one-page station procedure for a restaurant line: setup, checks with numeric limits, corrective action and breakdown, from FDA, USDA and CDC-study…
Using the Specials Board to Move Inventory
A method for using a restaurant specials board to move inventory: count the shelf, read the waste log, build the dish from…
Kitchen Scales and Thermometers Worth Buying
A high-capacity scale and a fast thermometer earn their place in a working kitchen. The My Weigh KD-8000, the Thermapen, and what…