online-chef Food Cost Calculator
Calculate recipe and portion costs using metric units, purchase prices and preparation losses. Check food cost percentages, account for VAT and explore selling prices based on your target.
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The Mushroom Mille-Feuille
Mushrooms in a mille-feuille? French pastry chef Axel Pachot won a competition with pears, caramelised morels and pickled chanterelles. Chef explores the technique behind this unusual dessert.
Every Chef Needs Someone Watching the Numbers
You look after the plates. Who looks after the business? A full restaurant feels like success. The kitchen is moving, guests are enjoying themselves, and the plates keep coming back empty. But a busy service cannot tell you whether the…
Knife Edge: Creativity Under Pressure
Beyond the Michelin Stars, Knife Edge captures a pressure every chef knows: the need to create, adapt and deliver. Whether cooking for an award or the last table of two, the desire to get it right comes from the same heart.
The Great Toast Heist
At a Scottish seaside toastie shop, hungry seagulls inspired an unusual idea: sandwich insurance. A tale of stolen lunches, costly kindness and the unexpected challenges of feeding people by the sea.
You’re Fired, The Robot Makes the Coffee Now.
Three robots, one human employee and coffee made by artificial intelligence. Discover Leemi Robot, Avignon's futuristic café where your barista might need a software update.
Cuisineer
Cuisineer: When Your Restaurant Supplier Is a Monster Running a restaurant is tough. But have you ever had to fight your ingredients before cooking them? We found a rather unusual little game for our Board of Interests: Cuisineer, a delightful…
Starting a Business in France? Meet APPORTE.ORG
A little something from outside the kitchen — but very close to home. At Online-Chef, we usually talk about food, cooking, and everything that happens behind the scenes in a professional kitchen. But life isn’t all about recipes. Today, we’d…
Before the First Plate
Part One · The First 60 Days An Online-Chef Story · Behind the Restaurant Some restaurants begin with a business plan. This one began with a bakery that never opened. A few years ago, I first heard about Mrs. A.…
LUXE PACK Monaco 2026
Beautiful Packaging, Brilliant Ideas — But Where Was the Food? LUXE PACK Monaco 2026 took place from 28 to 30 September at the Grimaldi Forum, bringing together some of the best names in luxury packaging. I went there wearing my…
When Vegetables Get Completely Out of Control!
Forget fine dining. Somewhere in England, a beetroot just became a heavyweight champion. At the Malvern Autumn Show, held on 25–27 September 2026, the annual Giant Vegetables Championship turned an innocent harvest celebration into something resembling a bodybuilding competition for…
La Tomatina 2026: The World’s Biggest Tomato Sauce Disaster!
150 tonnes of tomatoes, 22,000 people and one hour of absolute chaos. Welcome to La Tomatina 2026, where the whole town becomes a tomato sauce disaster!
TOURNEDOS ROSSINI
TOURNEDOS ROSSINI · BLACK ANGUS · FOIE GRAS · TRUFFLE Tournedos Rossini is a premium French beef dish built around tender Black Angus filet mignon, seared foie gras, fresh summer truffle, toasted brioche, and a glossy Madeira truffle sauce. This…
Restaurant Food Allergy Training
The EU 14 Allergens Food allergy awareness is an essential part of professional restaurant safety. A guest with a food allergy depends on the restaurant team to understand the ingredients, communicate accurately and reduce the risk of accidental cross-contact throughout…
AI in the Kitchen
Great for Inventory, Useless for Cooking Why modern kitchens use AI for control — not creativity In 2026, artificial intelligence is being discussed in almost every part of the food industry. Restaurants are investing in smart systems that track stock,…
Managing Food Inventory
Kitchen Management · Food Inventory Food inventory is not only an accounting task. It is one of the most important control points in a professional kitchen. If the inventory is wrong, the food cost is wrong. If the food cost…
Food Cost & Pricing
The Food Cost Percentage Myth Why food cost percentage alone is not enough to judge a restaurant, a menu, or a chef.In many restaurants, food cost percentage is treated like the final truth. At the end of the month, someone…
Used Oil Management
Used cooking oil may look like a small back-of-house detail, but it affects safety, hygiene, workflow, documentation and cost control. A simple oil routine helps restaurants avoid spills, blocked drains, missed pickups and unsafe handling.
Pre-season cleaning in restaurants
Pre-season cleaning is not just about making a restaurant look clean. It helps reduce waste, prevent equipment problems, improve hygiene routines and save money before the busy period begins. A clean kitchen is easier to control, faster to open and safer for both the team and the guests.
RISOTTO À LA TRUFFE WITH WHITE ASPARAGUS
Risotto à la Truffe with White Asparagus is a premium restaurant-style risotto built around creamy Arborio rice, fresh truffle, Parmesan, white asparagus, and table-side service. This Online-Chef Creator Edition turns the dish into a printable recipe blueprint, plating guide, service tool, and visual culinary asset.
SUMMER BLACK TRUFFLE
Summer Black Truffle: The Gentle Summer Truffle for Light, Elegant Dishes Summer black truffle, also known as Tuber aestivum Vittadini or scorzone, is one of the most accessible and useful truffles for summer cooking. It is not as powerful or…
SMOOTHILIM
Smoothie · Lemonade · Slush · Tropical Cocktail Vibe Smoothilim is a fresh drink concept created by Online-Chef — a flexible system between smoothie, lemonade, slush and a light tropical cocktail. It is creamy, icy, fruity and visual. First, the…
SEA BASS IN SALT CRUST · steam & craft
A Mediterranean whole-fish blueprint for salt-crust sea bass, built for restaurants, yachts, private chefs and premium table-side service. Includes preparation logic, chef method, service control and printable culinary pages.
HACCP : The seven Principles
The Seven Core Principles of HACCP HACCP is a preventive food safety system. Instead of waiting for problems to appear at the end, it helps kitchens identify hazards, control important steps, monitor results, correct issues, verify routines, and keep written…