Kitchen Resources

A kitchen training checklist makes a Chef's life easier by giving an "at a glance" picture of who has been trained on each station or piece of equipment.

Labor cost is one of the biggest restaurant expenses. If you don't have software to track labor, then using a restaurant labor cost Excel template can help you manage labor costs.

Labor cost is one of the biggest restaurant expenses. If you don't have software to track labor, then using a restaurant labor cost Excel template can help you manage labor costs.

Chefs Resources compilation of regulations/recommendations for a restaurant COVID 19 sanitation checklist to help during the reopening process.

Knowing how to create forms with Excel is an essential skill for today's Chefs. This video demonstrates how to create various kitchen forms.

Restaurants nationwide are experiencing severe trauma due to the COVID-19 shut down. What is the best plan to reopen a restaurant? What happens when restaurants re-open?

Food service hot and cold temperature log sheets are tedious yet essential in rounding out your culinary program. Temperature logs teach your crew the importance of food safety and prepare you for health inspections.

Food service hot and cold temperature log sheets are tedious yet essential in rounding out your culinary program. Temperature logs teach your crew the importance of food safety and prepare you for health inspections.

Food service hot and cold temperature log sheets are tedious yet essential in rounding out your culinary program. Temperature logs teach your crew the importance of food safety and prepare you for health inspections.

HACCP, or Hazard Analysis and Critical Control Points, can sound intimidating, especially to new employees. Make sure that your employees understand your HACCP plan so they know how important it is. Here are some simple questions to ask about HACCP to discuss with your employees:

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Ever wondered how to achieve all those pretty icing designs? Here's the answer.

There are a total of nine major areas in your restaurant food cost control SOP's that you need to be able to manage well and have solid procedures for: Purchasing, Receiving, Storage, Prep, Production, Service, Sales, Inventory, and Accounting.

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Every restaurant should have a well-planned allergen policy coupled with effective food allergy training for the staff. When a customer indicates that they have an allergy to a certain food the following practices can help minimize the allergen risk to the guest.

Una guía útil de las proteínas vegetales. Una alternativa saludable para los que quieren llevar una dieta vegana.