Notes from the kitchen side of the business
Practical writing on food costing, banquet ordering and compliance — from twenty years in hotel kitchens, not from a software brochure.
Chipotle Hired Palantir for Food Safety. What About Everyone Else?
The biggest name in fast casual just built a data platform around food safety records. Almost nobody else can buy it — but the problem is the same in every kitchen. What a restaurant group or hotel can do this month instead.
Your Food Cost Is Probably Wrong. Here's Where It Breaks.
Most kitchens cost recipes with the price on the invoice. That number is almost never what the ingredient actually costs you on the plate. Yield, trim, and unit conversions are where the money hides.
From BEO to Purchase Order: Where Banquet Ordering Actually Breaks
A banquet event order is a sales document. Turning it into an accurate food order is nine separate steps, most of them done from memory. Here is the whole chain, and the four places it fails.
Something you'd want written about?
If there's a costing or banquet problem you keep running into, tell us — it probably deserves an article.
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