Kitchen notes
Plain answers for people who run kitchens.
What does 86 mean in a kitchen?
86 means we are out of it. Where you hear it, how to run an 86 list, and how to tell servers fast. A plain guide for new cooks.
Read itWhat does “Heard, chef” mean in a kitchen?
In a kitchen, “Heard” means “got it.” Where you hear it and why it matters when the line gets loud. A plain guide for anyone new.
How do you stop servers selling a dish you’re out of?
A server sells a dish you ran out of an hour ago. Here is a simple way to help stop it, using four small habits that you can start today.
How do the kitchen and servers stay on the same page?
The kitchen knows what is out. The floor does not. Four habits that help the kitchen and servers stay on the same page every day.
How do you train a new cook on the line?
How to train a new cook on the line: call and response, one task at a time, and short notes. A plain, kind way to teach it.
What should you do about a short delivery at a restaurant?
A restaurant delivery comes in short. Check it, note it, tell the chef, change the plan, and ask for credit. Here are the steps.
How do you run a line check before service?
A line check is a short walk down the line before service. Learn what to look at, who does it, and what order to go in, station by station.
How do you build a kitchen order without guessing?
Stop doing the order at midnight from memory. A simple way to decide what to buy and when, with a routine you can follow.
How do you keep a kitchen waste log that people use?
Waste logs die fast. Here is how to keep a kitchen waste log short enough that a busy cook will actually fill it in every shift.
How do you organize a walk-in cooler?
A plain way to organize a walk-in cooler: clear labels, oldest food first, and a shelf zone for each kind of food. Easy to keep up.
How do you do a kitchen inventory count?
A quick weekly routine for your kitchen inventory count: same path, same sheet, two people. Keep it short enough to do every week.
What goes on a kitchen prep label?
Who made it, what it is, when it was made and when to use it by. How to keep kitchen prep labels clear and quick to fill in.
How do you calculate plate cost?
What does one plate cost to make? Add up the parts, with a worked example you can copy on paper. Made-up numbers, not typical.
What are par levels in a restaurant?
Par is the amount you want on the shelf. Learn how to set par levels, when to change them, and where they go wrong in real kitchens.
How do you write a prep list that works?
A prep list should say what, how much, who and why. Here is a plain way to write one every day, with a small example you can copy.
What is mise en place in a kitchen?
Mise en place means everything ready before you cook. Learn what it means and how to set up a simple one at your station.
Want to see it work? Try the demo.
Not sure what a word means? See the kitchen words.