Food & Beverage Ops

Weighted specs, plating photos, and prep par levels making quality independent of who cooks.

Temperature logs, cooling records, and corrective actions forming an audit-ready HACCP trail.

Popularity × margin matrix driving placement, pricing, and cull decisions each season.

Forecast-based prep lists, station maps, and recovery roles turning surges into choreography.

Server-kitchen-ticket-expo chain of custody making allergy meals trustworthy.

Weighted specs, safety logs, and menu engineering running as one system.

Forecast-driven prep and recovery roles surviving Friday nights intact.