The archive
Field notes
Practical lessons from the work behind a food business: orders, recipes, purchasing, planning, margins, and growth.
Starting up
4 notesCooking Up a Profit and Loss Forecast (in 5 Easy Steps)
A simple framework for forecasting product mix, sales volume, distribution, overhead, and profit in a new food business.
Forget the Business Plan: Use the Faster and More Flexible Business Canvas
A one-page business canvas can surface the customers, value, activities, resources, partners, revenue, and costs that matter most.
The 9 Simple Steps to Create Your Menu
A straightforward guide to choosing, pricing, organizing, and presenting a menu for a new or evolving food business.
Starting a Food Business: A Simple Guide
Four practical areas to focus on when testing and building a food business: customers, costs, resilience, and a lightweight operating model.
Story of 2Forks
5 notesRapid Dish Development: The 7 Steps to Quickly Develop New Menus
A structured process helped 2Forks move from developing one or two dishes a week to testing 10–20 while keeping cost and production constraints visible.
Organizing the Chaos — How We Reduced Our Planning Time by 80%
We turned a painful weekly planning meeting into an automated operational plan, leaving the team to focus on the exceptions that needed judgment.
Automated Shopping Lists: Our Kitchen's Biggest Time Saver
How a connected recipe and order system replaced hours of daily calculations and helped 2Forks reduce food waste.
The Ultimate Recipe Manager: Ingredients, Labor, and Margins
How 2Forks connected ingredients, prices, yields, labor, and recipes to understand the true cost of every dish.
In The Weeds! The 1 Tool that Helped 2Forks Conquer its Corporate Catering Orders
Putting every order in one place helped prevent missed changes, reduce errors, and create the operational backbone for a growing catering business.