Price: $3.99
Description:
Keep the essentials at your fingertips. This one-page reference chart covers the most common kitchen conversions — 8 ounces in a cup, 16 ounces in a pound, 128 ounces in a gallon, and more — all in one clean, easy-to-read guide. Perfect for posting in your bakery or catering kitchen.
Price: $4.99
Description:
Take the guesswork out of food costing. This quick-reference cheat sheet lists average yield percentages for the most popular proteins — from chicken and brisket to shrimp, salmon, and lobster. Know exactly how much usable product you'll get, so you can price your menu with accuracy and protect your profits.
Price: $14.99
Description:
Save hours of research with this curated vendor guide. Inside, you'll find both national suppliers and exclusive Buffalo-area vendors with direct contacts, supply categories, and clickable links. From flour and dairy to packaging, equipment, and specialty items, this PDF is your shortcut to sourcing with confidence.
Price: $19.99
Description:
Stop undercharging for catering. This quick reference guide gives you the exact formulas and margin guidelines you need to price both drop-off and full-service catering jobs with confidence. Includes:- Step-by-step formula for accurate pricing- Recommended margins (drop-off vs. full-service)- Worked examples with real numbers- Clear 'include vs. exclude' cost breakdownProtect your profits and present professional proposals every time with this essential tool.
