What your pub kitchen reheats.

Some dishes are finished to order. Some are built in batches. The interesting part is not the shortcut — it is what the kitchen has to get right before the plate leaves the pass.

Run your dish through the free calculator → Watch The Pass on YouTube

The episode

19 things your pub is reheating, not cooking.

A chef's walk through batch cooking, reheating and finishing — what the menu leaves out, and why the method matters more than the word on the card.

Watch the long-form episode on @offthepass. The two short cuts are designed to get you to the full explanation.

Open the channel →

From the same kitchen

Cost the dish before service.

The free PrepSheet calculator turns pack prices, quantities and yield into a cost per portion, food-cost percentage and suggested menu price. No signup. Your numbers stay in your browser.

Try it free →

ONE USEFUL ACTION · ONE SOURCE TAG · NO SPLIT CHECKOUT TEST YET

When the free tool is useful

Run one real dish through it.

Enter the pack you actually buy, not a guessed ingredient cost.
Use the yield that reaches the pass.
Compare the result with the price you put on the menu.
If you want a reusable workbook, see the Food Cost & Menu Pricing template in PrepSheet.

See the templates →