Chef’s Resources Subscription Options
After years of building this site, Chef’s Resources now has a plethora of downloadable content scattered throughout our 500+ pages. In an effort to earn a token amount of cash for all our hard work, most of our downloads now require a subscription fee. And as an added bonus for paid subscribers, we have collected our downloads into one simple library for paid subscribers to access.
Paid members also have exclusive access to our Kitchen Management Basics Excel Collection which combines 20 of our Excel sheets into one simple downloadable workbook including 5 Recipe Templates, 6 Food Cost related forms, 2 Prep Sheets, Meat & Fish Butchering Logs, and more.
So if you want quick access to our downloadable tools in one simple library, or you want a fast way to see if you’ve missed some kitchen management gem, choose the subscription level that’s right for you.
| Subscription Levels Summary |
|
|---|---|
| Free Subscription | Best if you want access to only a few forms and get updates when we post new content. |
| Premium $5.50 Subscription | Get access to our Excel forms and PDF’s. See the Forms library. |
| Platinum $8.75 Subscription | Get access to our management tutorial videos plus Excel forms & PDF’s. See the Management Video library. |
| Professional $25 Subscription | For Chefs, Sous Chefs, & Managers! Get access to the Chefs Resources Kitchen Management Course tutorial videos, demos, downloadable notes, PDFs, and all kitchen management forms. Plus, exclusive access to our kitchen staff training library geared towards making your life easier. See the Professional Subscriber Level Staff Training Library. This subscription includes everything from the other levels plus so much more. |
Join the Chefs Resources Subscription Crew!!
| Level | Price | |
|---|---|---|
Free Subscription |
Free. | Sign Me Up! |
$5.50 Paid Subscription |
$5.50 per Month. Customers in Washington will be charged 8.5% tax. | Sign Me Up! |
$8.75 Paid Subscription |
$8.75 per Month. Customers in Washington will be charged 8.5% tax. | Sign Me Up! |
$25 Professional Subscription |
$25.00 per Month. Customers in Washington will be charged 8.5% tax. | Sign Me Up! |
| Subscription Levels Detail subscribe at bottom of chart |
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|---|---|---|---|---|
| Membership Content |
Free Subscription |
Premium Subscription $5.50/mo |
Platinum Subscription $8.75/mo |
Professional Subscription $25/mo |
| Best just for getting weekly updates of new content | Best for access to our downloads | Best for access to our downloads & Many Kitchen Management Videos | Access to everything including our Staff Training videos about basic kitchen philosophies and our Kitchen Mgmt Course | |
| Access to 500+ pages including: | ✓ | ✓ | ✓ | ✓ |
| – resources for kitchen management | ✓ | ✓ | ✓ | ✓ |
| – recipe templates | ✓ | ✓ | ✓ | ✓ |
| – fish flavor profiles | ✓ | ✓ | ✓ | ✓ |
| – oyster flavor profiles | ✓ | ✓ | ✓ | ✓ |
| – a few Excel kitchen downloads | ✓ | ✓ | ✓ | ✓ |
| – and much more | ✓ | ✓ | ✓ | ✓ |
| Easy to Cancel | ✓ | ✓ | ✓ | ✓ |
| Add comments without the Captcha security check | ✓ | ✓ | ✓ | ✓ |
| Receive Recent Updates Newsletter so you don’t miss our newest articles (never more than 1 email a week) | ✓ | ✓ | ✓ | ✓ |
| Fewer Ads are displayed! | ✓ | ✓ | ✓ | |
| Access to the Kitchen MEME Download Library | ✓ | ✓ | ✓ | |
| Access the Kitchen Management Basics Excel Collection | ✓ | ✓ | ✓ | |
| Access to Standard Level PDF Downloads | ✓ | ✓ | ✓ | |
| Access to All PDF Downloads | ✓ | ✓ | ✓ | |
| Access All Excel Forms see the list |
✓ | ✓ | ✓ | |
| Access to All Kitchen Management Excel Downloads including: | ✓ | ✓ | ✓ | |
| – Plate Cost Excel Template | ✓ | ✓ | ✓ | |
| – COVID-19 Sanitation Excel Template | ✓ | ✓ | ✓ | |
| – Kitchen Schedule Excel Template | ✓ | ✓ | ✓ | |
| – Beef Butchering Excel Template | ✓ | ✓ | ✓ | |
| – Bulk Recipe Excel Template | ✓ | ✓ | ✓ | |
| – Scalable Excel Template | ✓ | ✓ | ✓ | |
| – Food Safety Excel Template | ✓ | ✓ | ✓ | |
| – Sync Recipes & Inventory Excel Template | ✓ | ✓ | ✓ | |
| – Inventory Foodcost Excel Template | ✓ | ✓ | ✓ | |
| – Cook Evaluation Excel Template | ✓ | ✓ | ✓ | |
| – Sales Mix Excel Template | ✓ | ✓ | ✓ | |
| – Deep Cleaning Excel Template | ✓ | ✓ | ✓ | |
| – 3 Temps per Shift Excel Template | ✓ | ✓ | ✓ | |
| – Excel Pre-Shift Meeting Form | ✓ | ✓ | ✓ | |
| – Word Document Pre-Shift Meeting Form | ✓ | ✓ | ✓ | |
| – Labor Cost Excel Template |
✓ | ✓ | ✓ | |
| Access to the Video Tutorial Library check it out here! |
✓ | ✓ | ||
| * 40 Thieves of Food Cost Video – 53 minutes | ✓ | ✓ | ||
| * Food Cost % Myth Video – 9 minutes | ✓ | ✓ | ||
| * Theoretical Food Cost -vs- Actual Food Cost – 13 minutes |
✓ | ✓ | ||
| * Restaurant Inventory Control – Part 1 – 17 minutes |
✓ | ✓ | ||
| * Restaurant Inventory Control – Part 2 – 30 minutes |
✓ | ✓ | ||
| * Restaurant Inventory Control – Part 3 – 13 minutes |
✓ | ✓ | ||
| * Prepare for P&L Meetings – 40 minutes | ✓ | ✓ | ||
| For Sous Chefs & Chefs The following video tutorials teach basic kitchen philosophies and are meant to be a teaching tool for your crew, hopefully making your life easier. |
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| Exclusive Kitchen Staff Training Video Library check it out here! |
✓ | |||
| What is mise en place? – 9.30 minutes | ✓ | |||
| The Kitchen Code – Part 1 – 8.58 minutes | ✓ | |||
| The Kitchen Code – Part 2 – 6.22 minutes | ✓ | |||
| Improve Cook-Server Communication – 11.18 minutes | ✓ | |||
| How to Call the Wheel – 11.08 minutes | ✓ | |||
| Chefs Resources Kitchen Management Course Series some of these video tutorials are the same as above but with timestamps to easily jump to what most interests you, plus notes, PDF’s, and PowerPoint presentations where appropriate |
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| Exclusive Kitchen Management Course Library Videos with timestamps, Downloadable Notes, course section Excel Forms, PDFs & PowerPoint PDFs where appropriate |
✓ | |||
| Kitchen Basics – Food Safety Forms, Transfer Sheets, Waste Sheets – 24:14 minutes | ✓ | |||
| Scheduling – Purpose & Creative Uses – 10:39 minutes | ✓ | |||
| Recipe Templates & Purpose – 27:42 minutes | ✓ | |||
| Prep Sheets – the Obvious & the Subtle – 9:56 minutes | ✓ | |||
| Restaurant Inventory Control – Part 1 – 17:20 minutes |
✓ | |||
| Restaurant Inventory Control – Part 2 – 30:11 minutes |
✓ | |||
| Restaurant Inventory Control – Part 3 – 13:28 minutes |
✓ | |||
| Food Cost % Myth – Impact of Sales Mix & Margin – 9:37 minutes |
✓ | |||
| Updated 40 Thieves of Food Cost – 53 minutes | ✓ | |||
| Menu Engineering Basic to Increase your Profits – 9:45 minutes | ✓ | |||
| In-depth Sales Mix Analysis to Increase Profits – 32:30 minutes | ✓ | |||
| The Art of Plate Presentation Video – 25.15 minutes | ✓ | |||
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Scroll Down for Subscription Options note: All subscriptions auto-renew each month unless you cancel your subscription. If you cancel your subscription then your site benefits will continue through the end of the current month’s billing cycle which you have paid for, which is approximately 30 days from whatever day of the month you subscribed on. There is no reimbursement for a partial month. After you become a Paid Member come back to this page for easy access to the Complete Download Index Problems accessing content or downloads? |
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Join the Chefs Resources Subscription Crew!!
| Level | Price | |
|---|---|---|
Free Subscription |
Free. | Sign Me Up! |
$5.50 Paid Subscription |
$5.50 per Month. Customers in Washington will be charged 8.5% tax. | Sign Me Up! |
$8.75 Paid Subscription |
$8.75 per Month. Customers in Washington will be charged 8.5% tax. | Sign Me Up! |
$25 Professional Subscription |
$25.00 per Month. Customers in Washington will be charged 8.5% tax. | Sign Me Up! |
Hire Me as a Consultant!
Be sure to schedule an appointment and receive confirmation of Chef David’s availability before using these payment options!
| Level | Price | |
|---|---|---|
$15 Chef Consultant Fee - 15 minutes |
$15.00 now. Customers in Washington will be charged 8.5% tax. | Hire Consulting Services! |
$60 Chef Consultant Fee - 60 minutes |
$60.00 now. Customers in Washington will be charged 8.5% tax. | Hire Consulting Services! |
Leave a Donation!
Want an easy way to help the site? Leave a one time donation to help us continue to provide great content. But please note, a donation does not give access to any of the paid subscriber content. A donation is simply a kind way to say “thank-you”.
| Level | Price | |
|---|---|---|
$10 Donation |
$10.00 now. Customers in Washington will be charged 8.5% tax. | Hire Consulting Services! |
$15 Donation |
$15.00 now. Customers in Washington will be charged 8.5% tax. | Hire Consulting Services! |
What other subscribers have said about the site:
OriginalBlue – a Scheduling Template is on my ToDo List but is not on the site yet.
This site has been a great resource/reference…
I am looking for a scheduling template, but haven’t come across one yet.
Is the above mentioned available?
Thank you for making this site, it is very helpful for a newbie in the culinary industry. 🙂
great site for up and coming chefs all around the globe……… chef justo pica
culinary operations manager
icebar orlando
Wonderful content sharing site. very helpful. Thank you Admin!
I am in love with this site! TY!!!!
6 hours of web searching today and pow look what I found something that i really needed. ty ty ty ty
Thank you for allowing me to be a part of your community. I look forward to learning and sharing.
This is an amazing site. Thank you
JOELLEN ZUK – Awesome! The purpose of the site is to be a resource for people in our industry, so its nice to hear “success stories”. And THANK-YOU for adding the site to your resources section…getting the word out is the greatest reward.
I am agree with jolen.
I am an instructor at the Institute for the Culinary Arts in Omaha, NE. I teach hospitality management courses, and one of their assignments in the Human Resources Management and Supervision course is to find and customize an employee evaluation form that you they would use in their operation. One of our on-line students used your form and on the form was a link to your website. What a wonderful resource you have provided for our industry. Your website will be added to our list of resources for our students and hopefully they will refer to your site as they begin their individual career paths.
Thank you,
Joellen Zuk
Awesome !!!!1
Hello chefs!
My pleasure Chef Michel!
Chef David!
Thanks a million for this web site. This will help me so much with my work doing camp business in Northern BC.Canada. I am also a veteran in restaurant business with a new project in mind. This will help me tremendously to get it started on the right foot.
Cheers
Michel
This site is very useful and very informative. While many organizations require a fee just to download forms and gather information, this site is free… Thank you for creating this site.
Just found this resource site. I am excited to find it as I am taking the leap into fresh seafood sales in our restaurant here in Arkansas!
Welcome to the site Peru65, Chef Erich Chieca, zach5676, and alfredopastore.
Thank you Guys,I just register and i hope vto be able to learn a lot from you. I will also share some of my knowledge with the group.
Gracias!
Looks like a great site! looking forward to exploring and using the information as I work on my restaurant project. Although I am a vetern Chef, it has been awhile since I have set-up a new restaurant from scratch and many of my records and resources are out of date. Thank pulling and resourcing other to create a great data base of info. Chef Erich Chieca (Detroit, MI)
New member and very impressed!! I just finished my Associates Degree from Le Cordon Bleu in Restaurant and Hospitality Management. Within the first few clicks, I am very impressed with the spreadsheets and information available for download. Excellent resource site!
New menber, Website has wonderfull information been a professional chef i do apreciate the hard work to do a website of this nature and hopefully i can be part of the information & ideas exchange
I can do that Debbie. Send me your email address and which forms you are using. My email is [email protected]
hi Chef,
My name is Debbie, writing from Taiwan. First of all, I want to thank you for all the useful resources on your website. I downloaded some forms yesterday to help us do a better job on opening a bigger restaurant after 6 years of running a tiny one. Because of the language barrier, I wonder if i could ask for the password to unprotect the sheets so i can change some English to Chinese for my staff. Thank you very much.
Good day,
Debbie
Welcome to the club Chef Meek!
What a great resource, I have been using it for awhile but just finally registered!!! Thanks.
thank you for all information
Chef Udaykumar – thanks for the kind words! It is a lot of work to run a website, but when you can make time, it is a worthwhile endeavor.
This is just like and encyclopedia on line not only for the freshers but to professional who would like to refer.
Thous i am chef my self tried writing down my creations but never happened hope one day i will as this site is an inspiration.
Culinary Regards
Udaykumar Mani
Executive Chef
Dusit Residence Dubai Marina
Its a refreshing feeling after going through the articles here, and am also glad that this is not a forum to share recipes, we have many of those around, rather its digging around the professional chef’s understanding of the kitchen in a management point of view, Kudos!
Just read “40 thieves of food cost” under management tools. Great checklist. I help chefs with an online tool to reduce food costs by an average of 10%. I will definitely be sharing this site with all chefs I’m already working with. Here’s a little information about my cost reduction tool: https://bit.ly/19ivWTP
As a professional chef support service, I am excited about joining CR. Please call on SPS anytime you seek product sourcing support or spend reduction solutions for your organization. You may also enjoy “the blog” @ https://purchasinginsights.blogspot.com
Best, Fred (912) 634-0030.
I am new to this site.Its a brilliant site.The philosophy is very clear thats its for KITCHEN MANAGEMENT.wishing all the Best and great going
Regards
chandru
just want to say thank you…my proffesor does not take the time to go over this..and i am lost…….this place helps
I just joined the site. I was looking for a kitchen management source guide and “low and behold” I found my way here. Looking forward to utilizing the site and it’s many applications. Here’s to continued success.
Regards, Chef Darel
I just came across your site, good resources.
Hi chef,
Very useful website and thank very much!hope to meet up with you one day.
Regards
Malaysia Borneo chef
The site is simply the best it has helped me greatly with cost control. You are a blessing
I like the site .. its great
Great site especially for mid management wanting to grasp concepts of administrative issues and controls.
I’m in school studying Hotel/ Restaurant Management. This sight is a God send. Thanks!
Thank you for the resources made available to us.
Good site to understand for chefs,chef & executive director vivek
just joined the site, looking forward to talking and sharing with others.
Datcat, I’m very jealous! It’s a gorgeous day to be touring Hood Canal! You’ll find many delicacies I’m sure. I updated the oyster cultivation page to give some examples for each type of farming method.
Great site, just found you today when doing a sea beans/Hood Canal oyster research for work.
What’s missing from your site? Species examples in your oyster types. The only one that I saw mentioned was Kusshi. If you’re gonna mention one oyster…ya picked a tasty, easy to shuck, and expensive critter 🙂 I think that it would help pro cooks to add in examples of different types in each category..Like Penn Coves, Kummamotos, Treasure Coves, Shigokus, etc.
Day off tomorrow..I’m taking my motorcycle around Hood Canal to discover and taste oyster types that I haven’t tried from the local restaurant seafood suppliers. Yep. Delicious small batch oysters that don’t get shipped, but mebee I can get for my restaurant.(Don’t hate **giggle**) I’m gonna forage some sea beans, as well. Wish me luck. I’ll report back.
Actualy geat site I used , learnt lot
being a learner chef I glad to see this very good Templates….. Good Luck and more power
PEDICINIHILARIO – welcome to the site! Very glad you found some useful info here. I add new content each week. Tell a friend about us!
great site just found it and will use it alot
MD,
Very glad to hear that you found Chefs Resources helpful. Thanks for sending a link to other cooks. Getting the word out is always helpful for our growth. Regards – David
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Hi, This is Chef Browne from India, I have joined today only, and I have found this site very helpful not only for young chefs but chefs like me who has more then 3 decade of experience also.
please advise/suggest how I cab be aregular particepent in theis site?
Hello Chef Browne and welcome to the site. So glad that you find the info here helpful. How would you like to participate on the site? You can ask questions, leave comments, etc on any page if you wish. Or if you have information/forms/content which may be helpful to other chefs, send me the info and I’ll review it for possibly adding to the site and giving your credit for. Hope this answers your question.
Chef Dusicine
Greeting, I’d like to know if this site is still active. I’m interested in receiving paid consulting and would like to know if that is still available.
Thank you
Toni
Yes, the site is still active. Consultation topics and/or video tutorials are available here:
https://www.chefs-resources.com/schedule-class-consultation/need-chef-consultant-help/
Or contact me for other options.
i will be operating in Europe and would like to know if your workbooks support the Euro and metric system?
Yes, Excel has the capability to use Euro currency and the metric system. Here is a link on how to change currency
https://youtu.be/lOjJKgKIMis
ive signed up and paid but cant download anything. Keeps taking me to the subscribers section
Copy and paste that into our contact form. That way I can get your email and figure it out. It sounds like your subscription wasn’t finalized, that’s why it keeps bringing you back to the sign up page. Here is the link to the contact us form:
https://www.chefs-resources.com/contact-us/
good afternoon,
looks like an interesting site, are your spreadsheets also calculating in metric…not only imperial….just would like to know that before joining. Thank you!
The spreadsheets can be used for metric calculations. Simply enter the unit of measure you want to use.
Hello, I have a question.
Once I become a paid subscribed member and download the excel spreadsheets templates that I need, will I always have access to them or the subscription has to be continuously maintained?
If you download them then you will always have access to the ones you have downloaded. The monthly subscription gives you continuous access to everything including new content, but it is not required for what you have already downloaded.
Hi just aquistion can I download cost calculator and use it once I know all the price and measurements
If you become a paid subscriber you can download and use any of the Excel sheets on this page: https://www.chefs-resources.com/chefs-resources-subscriber-options/chefs-resources-excel-downloads-preview/
Hi
why can’t access any videos for my platinum subscription?
Hi Paneeth, I think we resolved this yesterday, but if not then try these troubleshooting tips because often accessing content has to do with a person’s pop-up blocker settings.
https://www.chefs-resources.com/chefs-resources-subscriber-options/troubleshoot-accessing-or-downloading-content/
I purchase the $5.50 Paid Subscription and one of the files needs to have the password for some edits. Can I request the password? Labor cost calculator