Sous vide: temperatures and times per product
Sous vide chart for professional kitchens: temperatures and times for beef, veal, lamb, pork, chicken, duck, fish, shellfish, eggs and vegetables, with safety, cooling and storage.
Savour vs Paprika, Meez and Galley: which recipe app fits your kitchen?
Paprika, Meez, Galley and Savour side by side: who each app is made for, what it does, what it costs, and which fits a home cook, a restaurant group, a large-scale kitchen or a brigade.
Having your recipe folder moved over: why kitchens put it off and how it does get done
Why kitchens keep putting off their recipe folder, what goes wrong when you do it halfway, and how the chefs behind Savour import your recipes and set everything up for your brigade.
A recipe database for your kitchen: online, offline and in the cloud
Why every professional kitchen needs a recipe database, why it belongs in the cloud, how to reach your recipes offline and how to build a recipe archive.
Sorting out a messy recipe folder with AI, then printing it in one go
How to turn a binder full of typed, scanned and handwritten recipes into an organised recipe book: import, AI for notes, review, organise in folders and print the complete folder.
Kitchen teams in Savour: how your shared recipe book works
Everything you can do with a kitchen team in Savour: roles, adding recipes and folders, managing folders per section or menu, inviting your team, printing and copying recipes.
Standardised recipes: why every kitchen needs them
What a standardised recipe is, what goes into it and why it makes the difference for consistency, onboarding and costing in a professional kitchen.
Print a recipe book with your restaurant’s logo
Print recipes and whole folders with your restaurant’s logo and name, in A4 or A5, with the print date. For the kitchen binder or for training.
