The kitchen's book, off the office shelf.
Prep recipes and plate-up assemblies for the kitchen and the bar — kept beside the menu they feed, behind links you mint, on the phones already in the kitchen.
Why it matters
One source of truth, from prep list to plate.
The laminated binder drifts from the food the day someone changes a batch and doesn't reprint. A recipe book that lives beside the menu can't.
Prep and service, separately
The prep book is the batch work made ahead; the service book is how one order gets built on the pass. Each is behind its own link, so a station sees its own book.
Secret recipes stay secret
The sauces shelf — the bar's syrups — appears only on links you mint to include it, so the house recipe doesn't ride along on every link you hand out.
The menu learns from the kitchen
Push what the recipes say — ingredients and allergens — onto the menu's dishes, and review every change before it lands.
Recipes where the cooking happens.
See a live menu, then put the books behind it.