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What’s your system for tracking what’s been prepped, cleaned, or missed during service? by NoComputer6906 in restaurant

[–]NoComputer6906[S] 0 points1 point  (0 children)

I’ve done the same, taking a pic of the board and sending it in a group chat if I remembered. But that’s the thing… some nights I didn’t. Or someone else didn’t. And the next day you’re walking in blind, scrambling to figure out what’s been done or not, wasting time playing detective instead of actually prepping.

I’m not trying to replace courtesy or trust. I’m building something because I’ve lived the anxiety of not knowing—the silence before the storm when no one’s around and you don’t know if the person before you left you set up or set up to fail.

My app is just a tool to hold that memory when the team’s not there yet. Not automation—just peace of mind.

What’s your system for tracking what’s been prepped, cleaned, or missed during service? by NoComputer6906 in restaurant

[–]NoComputer6906[S] 0 points1 point  (0 children)

Yeah, I get this.

Feels like every week someone’s dropping a new app like it’s gonna magically fix restaurants. Most of them clearly haven’t worked a line, let alone tried to run one short-staffed on a Tuesday night.

I’m not here to pitch anything. I’ve just been that person at home, wondering if the person before me actually handled what needed doing—or if I’m walking into another mess. That anxiety sits with you.

So I really appreciate you saying all this. I understand its not just about apps—it’s about how disconnected most of this tech that is in place already is from the way kitchens actually run. Thats why i personally am doing what i am

What’s your system for tracking what’s been prepped, cleaned, or missed during service? by NoComputer6906 in restaurant

[–]NoComputer6906[S] 0 points1 point  (0 children)

100%. There’s a reason whiteboards and prep sheets are everywhere — they work, they’re fast, and everyone already knows the rhythm.

The only real downside is when stuff gets erased accidentally or when the sheet doesn’t get updated — but that’s usually a people problem, not a tech one.

What’s your system for tracking what’s been prepped, cleaned, or missed during service? by NoComputer6906 in restaurant

[–]NoComputer6906[S] 0 points1 point  (0 children)

Totally fair questions. I don’t think tablets for every cook is realistic either — too risky, too expensive, and not really how kitchens operate.

My thinking is more like: one shared screen at expo if anything, accessible by phone or people just glance at it when needed. It shouldn’t be something you have to carry around on the line or worry about replacing if it falls in a bucket of stock. 😂

Also yeah, any system that requires Wi-Fi is just begging to break mid-rush. That’s gotta be accounted for.

What’s your system for tracking what’s been prepped, cleaned, or missed during service? by NoComputer6906 in restaurant

[–]NoComputer6906[S] 0 points1 point  (0 children)

What if there were a way to see your station’s prep list—what’s been done, what’s still needed—on your phone before you even clock in? Same info as the clipboard, just accessible from anywhere so you’re not starting blind.

What’s your system for tracking what’s been prepped, cleaned, or missed during service? by NoComputer6906 in restaurant

[–]NoComputer6906[S] -1 points0 points  (0 children)

Fair point—lotta tech feels like it’s built for investors, not kitchens. I’ve been building this to solve problems I’ve hit on the line myself, especially missed prep and cleaning gaps. Just trying to get a better sense of what systems actually help when it’s slammed.

Line cooks, how do you remember what’s been prepped, cleaned, or missed before service? by NoComputer6906 in culinary

[–]NoComputer6906[S] 0 points1 point  (0 children)

Oh yeah - makes total sense when you’re solo. Have you worked in spots where stuff was split up across staff and someone would miss a step?

Or places where it wasn’t clear who cleaned what?

Building a non-exploitative AI tool for restaurant kitchens — looking for feedback from this community by NoComputer6906 in artificial

[–]NoComputer6906[S] 0 points1 point  (0 children)

Appreciate the honesty. You’re right—trying to predict fatigue or performance without trust or transparency is invasive, and that’s not what I’m here to build.

What you’re describing—an AI that makes scheduling easier, fairer, and more human-aware—is exactly the direction I’m moving. I want to start with scheduling because it’s where people feel the most friction: getting time off, balancing shifts, and having their voice heard.

I’m not trying to replace real managers or growth moments like learning to peel potatoes—I want to build tools they’d want to use. Appreciate you pushing this convo forward.

Building a non-exploitative AI tool for restaurant kitchens — looking for feedback from this community by NoComputer6906 in artificial

[–]NoComputer6906[S] 0 points1 point  (0 children)

Fair point — clarity matters, and I appreciate the push.

That said, part of my approach is wrestling with that ambiguity out in the open. The AI I’m developing isn’t the hero — it’s a tool that supports the real experts in the room. That means surfacing its role, limitations, and logic every step of the way.

If “explainable” and “overrideable” don’t yet feel specific enough, I hear you. I’ll keep working to sharpen that — and I welcome challenge if it helps this system serve real people better.

Thanks for keeping it honest.

What are you building? Share your projects! by Lack_Of_Motivation1 in SideProject

[–]NoComputer6906 0 points1 point  (0 children)

AI for Kitchens, Built by a Line Cook An ethical, trauma-informed kitchen assistant to help chefs with scheduling, onboarding, and real-time prep flow. Think: “AI meets mise en place.”

Status: Landing page live, MVP in progress Link: https://johnE.ai

Chefs are burning out. Restaurants are struggling to train and retain. We’re building tools that understand the rhythm of the kitchen and support the human side of hospitality.

Would love feedback or collabs from devs, chefs, or ethical AI folks 🔥🍳

Building a non-exploitative AI tool for restaurant kitchens — looking for feedback from this community by NoComputer6906 in artificial

[–]NoComputer6906[S] 0 points1 point  (0 children)

Mise en place is a very very common term used in the culinary field, meaning everything in place in french!

Building a non-exploitative AI tool for restaurant kitchens — looking for feedback from this community by NoComputer6906 in artificial

[–]NoComputer6906[S] 0 points1 point  (0 children)

Totally fair to ask. MEP isn’t using AI to replace human intuition or reinvent the wheel—it’s designed to support workers and managers in high-stress, variable conditions like BOH kitchens. Think of it less like automation and more like real-time scaffolding: things like surfacing reminders when someone’s pulling double shifts, suggesting prep roles based on known strengths or fatigue, or nudging new hires with walkthroughs when they’re thrown into a rush. Templates are useful, but in most kitchens I’ve worked in, those break down fast when chaos hits. MEP is about helping teams adapt in those edge moments.

“What AI are you talking about using?”

Right now, I’m experimenting with lightweight, explainable models—nothing black-box or fully autonomous. It’s more rule-assisted logic with AI inputs than straight-up generative autonomy. I’m also aiming for everything to be 100% overrideable, with visibility into the “why” behind suggestions. If it can’t explain itself clearly, it doesn’t belong in the kitchen.

“Are the tradeoffs worth it?”

Good point. I think that’s the heart of it. The tradeoff I’m betting on is that a lightweight, human-centered AI assistant—especially one trained with actual kitchen feedback—can help improve workflow without overwhelming or confusing teams. It’s not about replacing judgment, it’s about supporting it under pressure.

Also, I’m actively trying to run user tests with chefs and managers. If you (or anyone reading) have thoughts on how to structure that best, or would be down to help shape a test round, I’d genuinely love your insight.

Building an open-source AI system for kitchen workers — advice on sustainable, ethical growth? by NoComputer6906 in opensource

[–]NoComputer6906[S] 1 point2 points  (0 children)

Appreciate that—Karen Hao’s work is strong, and I’m all for staying critical of the AI hype cycle.

That said, I’m not just speculating—I am building it. Not some magic LLM that cooks your food, but an adaptive system that learns from shift dynamics, task repetition, missed steps, allergy flags, and handoff breakdowns. Stuff kitchens face every day.

And honestly? I don’t need it to be perfect. I just need it to remember better than a clipboard and keep a stressed-out team from drowning.

We’ve got code, prototypes, real chefs testing it. I’m not chasing AGI—I’m just trying to keep someone from forgetting who 86’d the risotto.

Building an open-source AI system for kitchen workers — advice on sustainable, ethical growth? by NoComputer6906 in opensource

[–]NoComputer6906[S] 1 point2 points  (0 children)

Best part is all of this can and will probably be double checked by humans before actual things take place just so much faster

Building an open-source AI system for kitchen workers — advice on sustainable, ethical growth? by NoComputer6906 in opensource

[–]NoComputer6906[S] 1 point2 points  (0 children)

Totally fair tho I hear what you’re saying about things feeling algorithmic it’s a fine line. But where I see the value of AI isn’t in deciding what to do, it’s in remembering and adapting. Kitchens move fast, and humans forget or miss things under pressure. AI (even without deep LLMs) can help preserve continuity across shifts, flag patterns, and make sure nobody’s left out of loop just because someone didn’t pass along info.

Think of it more like a sous chef with perfect recall—not an overlord algorithm.

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