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
Membership Content
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.
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
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  

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?
Try these common troubleshooting solutions


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:

Add a Comment!

DAVID BUCHANAN [ Nov 07, 2015 ]

OriginalBlue – a Scheduling Template is on my ToDo List but is not on the site yet.

ORIGINALBLUE [ Nov 06, 2015 ]

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?

MCHRB [ Sep 21, 2015 ]

Thank you for making this site, it is very helpful for a newbie in the culinary industry. 🙂

CHEF GOOSE [ Aug 13, 2015 ]

great site for up and coming chefs all around the globe……… chef justo pica

culinary operations manager

icebar orlando

ROGUE CHEF [ Jul 27, 2015 ]

Wonderful content sharing site. very helpful. Thank you Admin!

BUTTERCREAMBAM [ Jul 26, 2015 ]

I am in love with this site! TY!!!!

ANGELSOFARKADIA [ Jun 22, 2015 ]

6 hours of web searching today and pow look what I found something that i really needed. ty ty ty ty

MAECAGGIANO [ Jun 22, 2015 ]

Thank you for allowing me to be a part of your community. I look forward to learning and sharing.

KIRKUP [ May 30, 2015 ]

This is an amazing site. Thank you

DAVID BUCHANAN [ Apr 28, 2015 ]

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.

RIYAZ [] [ Apr 28, 2015 ]

I am agree with jolen.

JOELLEN ZUK [ Apr 28, 2015 ]

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

CHARLEY [ Apr 24, 2015 ]

Awesome !!!!1

ROCHELLO [ Apr 21, 2015e ]

Hello chefs!

DAVID BUCHANAN [ Jan 24, 2015 ]

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.



JSAMUS [ Dec 20, 2014 ]

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.

CHUCKSDINER [ Nov 11, 2014 ]

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!

DAVID BUCHANAN [ Oct 08, 2014 ]

Welcome to the site Peru65, Chef Erich Chieca, zach5676, and alfredopastore.

PERU65 [ Oct 08, 2014 ]

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.


ONEQUICKCHEF [ Oct 04, 2014 ]

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)

ZACH5676 [ Sep 29, 2014 ]

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!

ALFREDOPASTORE [ Aug 29, 2014 ]

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

DAVID BUCHANAN [ Aug 24, 2014 ]

I can do that Debbie. Send me your email address and which forms you are using. My email is [email protected]

THE DEB [ Aug 23, 2014 ]

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,


DAVID BUCHANAN [ Jul 10, 2014 ]

Welcome to the club Chef Meek!

CHEF MEEK [] [ Jul 10, 2014 ]

What a great resource, I have been using it for awhile but just finally registered!!! Thanks.

HARTENDRA [ May 22, 2014 ]

thank you for all information

DAVID BUCHANAN [ Mar 31, 2014 ]

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.

KUMARAN1964 [ Mar 31, 2014 ]

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

CHEF ALI [ Jan 18, 2014]
this is a huge help for the young bloods that are working/study in the kitchen world. nice job!!
CHEFPATRICK [ Jan 12, 2014 ]

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!

TODDIMME [ Jun 19, 2013 ]

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:

HIRED2BUY [ Jun 18, 2013 ]

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” @

Best, Fred (912) 634-0030.

CHANDRU [ Mar 28, 2013 ]

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



BASHER52 [ Mar 27, 2013 ]

just want to say thank you…my proffesor does not take the time to go over this..and i am lost…….this place helps

CHEF DAREL [ Mar 17, 2013 ]

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.

CHEFNELSON77 [ Jul 27, 2012 ]

Hi chef,

Very useful website and thank very much!hope to meet up with you one day.


Malaysia Borneo chef

HOTCHILLIES [ May 15, 2012 ]

The site is simply the best it has helped me greatly with cost control. You are a blessing

MITHUN [ Apr 07, 2012 ]

I like the site .. its great

SCOTT KIDD [ Feb 23, 2012 ]

Great site especially for mid management wanting to grasp concepts of administrative issues and controls.

MAC4723 [ Dec 07, 2011 ]

I’m in school studying Hotel/ Restaurant Management. This sight is a God send. Thanks!

BENKAINGU [ Oct 29, 2011 ]
Very resourcefull!
KUSHAL LAMA [ Oct 17, 2011 ]
just joined in…loved it
DON GUSTAVO [ Sep 29, 2011 ]

Thank you for the resources made available to us.

VIVIKTA [ Sep 28, 2011 ]

Good site to understand for chefs,chef & executive director vivek

RIBROWN [ Sep 15, 2011 ]

just joined the site, looking forward to talking and sharing with others.

DAVID BUCHANAN [ Jun 21, 2011 ]

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.

DATCAT [ Jun 20, 2011 ]

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.

BUDDIKA [ Jun 12, 2011 ]

Actualy geat site I used , learnt lot

REDMILES [ Feb 23, 2011 ]

being a learner chef I glad to see this very good Templates….. Good Luck and more power

DAVID BUCHANAN [ Feb 09, 2011 ]

PEDICINIHILARIO – welcome to the site! Very glad you found some useful info here. I add new content each week. Tell a friend about us!

PEDICINIHILARIO [ Feb 09, 2011 ]

great site just found it and will use it alot

DAVID BUCHANAN [ Feb 03, 2011 ]


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

RUSTICJARAI [ Feb 03, 2011 ]

Great site for helping chef and cook of all level. I will forward this link to all the chefs cooking for us here in Cambodia.

All the best MD


Notify of

newest most voted
Inline Feedbacks
View all comments

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?

Ashraf Mohamed Hamed

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

The Bees Knees

i will be operating in Europe and would like to know if your workbooks support the Euro and metric system?

ive signed up and paid but cant download anything. Keeps taking me to the subscribers section

Frank ihrig

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!

Lady E

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?


Hi just aquistion can I download cost calculator and use it once I know all the price and measurements


why can’t access any videos for my platinum subscription?

Mae Lin Santos

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

Suggested Reading