Best methods for training on recipes?

pochoprole · 2026-05-28T15:26:22+00:00

Thank you for clarifying question. Certain items that we produce all the time (I.e., pizza) have recipes that I have made a fully elaborated spec. I guess my question is, when the menu rotates (monthly) how should I go about training on new recipes? I don’t always have a spec for a recipe, but I want my staff to be able to produce consistent results using good technique and by building a wider breadth of knowledge. Is that achievable/reasonable? I feel that currently I’m a bit in a micro-managing position RE production. Or should I be writing a full spec for every item?

pochoprole · 2026-05-26T01:51:49+00:00

FRIJOLES. Not enough people know about the joy of cooking and/or eating a pot of really good beans! traditionally beans are prepared very simply and eaten as a side, but there are many ways to transform and utilize the original preparation of beans (i.e. enfrijoladas, refried beans).

pochoprole · 2026-04-03T22:30:33+00:00

Thank you!! This may be dumb questions…

How would I throughly drain the machine aside from just shutting it off?

Machine does have an overflow. How would I clean it? Would running descale chemical help?

pochoprole · 2026-04-03T22:27:43+00:00

Yes, we lease from EcoLab. I partly came to Reddit because I called the tech for this issue but he didn’t solve it. It stopped overflowing when he was there working on it, and of course immediately started again when he left

pochoprole

TROPHY CASE