The controls
Documents the kitchen can run.
Each system has a defined problem, a control and an output. Open a system to see the format and where it enters the work.
Steps 01 and 02
Operating Audit Method
Nobody can price a decision they have not measured.
Measured yield per protein and true cost per portion at invoice pricing.
Open the systemStep 03
Purchasing Architecture
Ordering that lives in one person’s head, or a text thread.
Categories, pars, units, and a count sheet that matches the guide line for line.
Open the systemStep 03
Brisket Variance Control
A ten-point yield swing that the P&L finds three weeks late.
Purchase, trim, cook and service loss by the pound, every day, per cook.
Open the systemStep 03
Recipe & Production Standards
A program that cannot survive the person who built it.
Yield, portion, batch, critical controls and hold, per item.
Open the systemThe sheets shown on this site use illustrative figures. They demonstrate the formats, not client results.