No. 01
Organizing the Chaos — How We Reduced Our Planning Time by 80%
We turned a painful weekly planning meeting into an automated operational plan, leaving the team to focus on the exceptions that needed judgment.
2 min read
For chefs & operators
Mise en place for the business side.
The work behind the food
Station 01
Orders
- Late changes
- Head counts
- Cut-off times
Station 02
Recipes
- Yields
- Labor
- Plate cost
Station 03
Purchasing
- Par levels
- Shopping lists
- Vendors
Station 04
Prep
- Prep lists
- Production
- Pack-out
Fired & ready
On the rail
Lessons from building and running a catering kitchen—kept because the problems haven't gone anywhere.
No. 02
Automated Shopping Lists: Our Kitchen's Biggest Time Saver
How a connected recipe and order system replaced hours of daily calculations and helped 2Forks reduce food waste.
2 min read
No. 03
In The Weeds! The 1 Tool that Helped 2Forks Conquer its Corporate Catering Orders
Putting every order in one place helped prevent missed changes, reduce errors, and create the operational backbone for a growing catering business.
2 min read
In the weeds
“It’s already 8:50am and the orders are nowhere near ready.”
“Delivery drivers are showing up in an hour and there’s still 150 meals to plate.”