How to Give Your Kitchen Staff Their Own Accounts and Roles
Invite up to 6 staff, give each a role — manager, chef/cook or front of house — and see who logged what. Cooks never see prices. Step by step.
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The AKROUN Kitchen Journal
Practical articles on food cost, kitchen operations, nutrition, chef technique and AI in the kitchen — from an executive chef.
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How to Track Food Waste in Your Kitchen and What It Costs
Log what is thrown away and why in a few seconds, see what it costs by day, by reason and by item, and track buffet leftovers — step by step.
How to Make a Menu with Calories, Allergens and a QR Code
Turn your recipes into a printed menu with calories and allergens, a QR menu your guests open on their phone, and an allergen chart for your team — step by step.
How to Order Your Shopping List Online: Amazon, Carrefour, Lulu, Noon, Talabat and More
Turn your shopping list into one-tap orders at the stores that deliver where you live — Amazon, Carrefour, Lulu, Noon, Talabat, Tesco, Walmart and 60 more — step by step, with screenshots.
How to Run an Internal Food Safety Audit (International Standard)
Walk your kitchen with a 71-point checklist, take temperature readings, get a grade from A+ to E and close every corrective action — step by step, with screenshots.
How to Use the Menu Engineering Matrix: Stars, Plowhorses, Puzzles and Dogs
Find out which dishes make you money and which only keep the kitchen busy — from your real sales and food costs — and what to do with each one.
How to Scan Supplier Invoices and Update Your Food Costs Automatically
Photograph, upload or import a supplier invoice. You check every line, then prices, received stock and recipe costs update in one click — and one click undoes it.
How to Calculate Food Cost % and Plate Cost (With a Worked Example)
Food cost percentage is the one number every kitchen must know by heart. Here is the method I use, line by line, with a worked plate example.
Shelf-Life Labels Every Professional Kitchen Should Print
A prep label is the cheapest food-safety tool you own. Here is what belongs on it, how to set shelf life by storage type, and the mistakes inspectors notice first.
Par Levels and Auto-Reorder: Stop Running Out of Stock
Running out of a key ingredient on a Friday night costs more than the ingredient. Par levels turn ordering from a daily panic into a five-minute routine.
How AI Is Changing Professional Kitchens in 2026
AI will not cook your food. It will write your prep lists, cost your menu, flag your allergens and reorder your stock — if you let it do the boring work.
Menu Engineering Basics: Which Dishes Really Make Money
Popularity and profit are not the same thing. Menu engineering puts every dish in one of four boxes and tells you exactly what to do with each.