The Heard journal
Notes on running a kitchen: prep, the 86 board, pass-downs, and the tools that keep the line in sync.
Every time a server recommends a dish that's already 86'd, the kitchen's communication problem becomes a guest experience problem. Here's why the 86 board is a front-of-house tool as much as a kitchen one.
By Logan Manuel
Every Saturday generates a week's worth of operational knowledge — and most of it vanishes before Monday's prep call. Here's what changes when your kitchen's history becomes something you can actually ask questions of.
By Logan Manuel
Most Canadian kitchen operators already know their paper prep board is a liability. Here is what the switch to a live mobile prep system actually looks like for a real kitchen team.
By Logan Manuel
When your most experienced cook calls in sick, does every station still know what to do? A shared digital recipe book is the operational insurance most Canadian kitchens are missing.
By Logan Manuel
A single 86 board worked fine when you had one kitchen. The moment you opened a second location, it became a liability. Here is why siloed unavailability systems break down and what operators actually need.
By Logan Manuel
Most kitchen planning software is built for owners and managers, not the people running the line. Here is how to cut through the noise and find a tool your whole team will actually use during service.
By Logan Manuel
You're in the middle of a dinner rush and someone calls out an order. The response comes back instantly: "Heard." But what does that actually mean, and why does it matter so much in a kitchen?
By Logan Manuel
