Blog

Notes on running a kitchen with clearer records.

Practical articles on purchasing, stock and preparation, with UK research linked to its source.

Reviewing kitchen orders before the money is spent

Why a single management review of section requests is one of the simplest food-cost controls available to a restaurant.

How section-based stock counts, recorded daily, give the head chef a clearer view of what each area actually holds.

Assigning prep to a named cook, and recording who completed it, helps head chefs see preparation progress section by section.