Although the front of house in restaurants across the country has seen significant enhancements in technology in the last few years, the systems in the back of house are still playing catch-up.
From doing the inventory to recipe storing, a lot of operators have not transitioned to digital platforms.
“Sometimes kitchen recipes are handwritten in notebooks that chefs keep in their pockets,” said chef Shawn Quaid, who managed eight restaurants at the shared kitchen Green Summit. “Sometimes recipes are dog-eared in binders or coffee-stained on clipboards hanging in the kitchens.”
No one knows this better than Nate Keller, the former executive chef at Google, who used to manage the massive kitchen operations using a spreadsheet, while ironically working at one of the biggest technology companies.Read More