The business side: ordering, receiving, inventory, food cost, prep lists, scheduling, food safety and allergen control, and training a kitchen team of line cooks, prep cooks and dish/utility. The kitchen: Stacked 6- and 10-pan RATIONAL iCombi Pro ovens, TurboChef, Alphatech rapid cook, Berkel slicer, and Toast with xtraCHEF for recipe costing and inventory.