Eat With Ease — a knife and fork on a green seal

Eat With Ease

When the manager is off,
the restaurant still runs.

A restaurant runs on a hundred things held in one person's head. This writes them down: step-by-step troubleshooting, the guides for every machine, and the case histories of what went wrong before, so anyone on shift can handle it without calling you.

For restaurants Pricing

11:42 PM · Line cook, alone

Is there running water in the back of the ice cabinet?

YesNo
Is it plugged in? → YES
Does it turn on? → YES

What it actually looks like

One question at a time, until there's an answer.

You write the procedure once, in the order you would explain it. Whoever is on shift follows it and arrives at what to do: increase the tray thickness, and tell the kitchen to make dough earlier so there is ice through service.

It also prints, for the wall by the machine. Fire suppression is something you want on paper.

What's inside

Three things, all for the restaurant.

Troubleshooting

Yes-or-no procedures anyone on shift can follow, one question at a time, until there's an answer.

  • Written once. In the order you would explain it to someone new.
  • Printable. For the wall by the machine.

Guides and case studies

What the manufacturer says about each machine, the procedures your own restaurant follows, and what happened last time.

  • Equipment guides. A library built from the manufacturers' manuals.
  • Your procedures. Written for this building and this team.
  • Case studies. Real problems, how they were found and how they were fixed.
See it for the restaurant

Why it exists

Written by someone who was on the floor.

Every part of this started as something that went wrong on a shift in San Diego, and a note written down so the same problem would only have to be solved once.

I

The binder that stays closed

Procedures live where the problem is: on the wall, on a phone, in the hands of whoever is standing in front of the machine.

II

The call on a day off

The answer you would have given on the phone is already written down, step by step.

III

The fix that went unrecorded

Whatever it took to fix it last time stays attached to the job, so the second time is a procedure instead of a puzzle.

Photograph — the kitchen mid-service
Photograph — a printed workflow taped up by the machine

Pricing

One price for the restaurant.

For the restaurant

$14.99 a month

14 days free. Nothing is charged until the trial ends, and you can cancel before then.

One price per restaurant, however many people on the team use it. You write your own troubleshooting workflows and procedures; the equipment guide library comes with it.

Set up your restaurant

Start with one thing that keeps going wrong.

Write it down once, the way you would explain it to someone new. That is the whole method. The rest is repetition.

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