THE DIRT
The kitchen’s all about creativity and passion,
but your restaurant’s about
making bank – that’s where your dough’s at
RECIPE COSTING
Nail down the cost ENGINEERING
and profit margin for
each dish
MENU LINEUP
Craft a bullseye
menu that hits
the spot for your
crowd
MENU
ENGINEERING
Make it rain with
smart pricing tricks
CHECK LISTS
Break down
every task into
bite-sized steps
SET MENUS
Whip up
profitable and
varied menus that
won’t break the
bank
HACCP BASICS
Keep your
kitchen squeaky
clean and by the
book
RECIPE CARDS
Standardize
flavors, portions,
and plating so it’s
always on point
PURCHASE
ORDERS
Streamline your
shopping and
dodge last minute
headaches
FOOD PORN
SHOTS
Snap pics of your
dishes to nail the
look every time
and show ’em off