Forty-seven years in La Grange, Kentucky. Twenty-some managing kitchen lines. My work sits at the intersection of systems that serve people — scheduling that respects families, inventory that prevents waste, budgets that fund what matters.
This space is where I share what I've learned. Practical kitchen logistics, seasonal growing notes from my tomato and collard beds, and the occasional reflection on building community through food and order.
The actual math I run a dinner line through — yield run-throughs, cost per portion, sell price at a target food-cost %, and the house rules that keep a neighborhood kitchen honest.
Open the coster →Prep sheets, station layout, ticket management — the backbone of a calm service.
Planting calendars, succession schedules, preservation methods for Kentucky gardens.
Notes on feeding people well — church potlucks to emergency meal coordination.
The kitchen coster is live — my own plate-build math, self-contained and honest. Next up: a prep-and-parse logging sheet you can actually stand over during a rush, and current-season notes from the collard patch.
Try the Recipe Coster About Rony