Food premises
Ontario's food premises regulation covers keeping food cold and hot, cleaning and sanitizing, and food handler training. Your public health inspector checks against it.
For restaurants
From the delivery at the back door to the tip-out after close.
The checks, logs, costing and rules a sit-down restaurant runs on, in your browser. Most need no account, and more of them now hand their work to the next, so a price or a dish is typed once.
Three taps. Try any tool free, and sign up when you want to keep what you made.
TodayA restaurant’s day
- Before the doorsReceiving check, Fridge & freezer log, Pre-service line check… 5 tools
- ServiceReservation book and table plan, Floor plan and table map, Kitchen ticket screen… 6 tools
- After closeCook, hold & cool log, Sanitizer & dish machine log, Kitchen waste log… 4 tools
- Every weekIngredient price book, Menu margin alert, Food cost gap… 7 tools
- Out at an eventIs this event worth it?, Food truck event tracker, Event and market food safety kit… 3 tools
- When the menu changesPrice & food cost calculator, Menu engineering grid, Line recipe cards… 7 tools
- When the rules come upTakeout & delivery alcohol check, Bring-your-own-wine helper, Drink price floor & happy hour check… 4 tools
19 hand-offs working
A café, a bar or a food truck? Start from yours.
Each one's workbench puts its own tools first, like the bar count and the happy hour check for a bar.
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Café
Build this workbench -
Restaurant
Build this workbench -
Bakery
Build this workbench -
Bar or pub
Build this workbench -
Caterer
Build this workbench -
Food truck or market stall
Build this workbench
A restaurant’s day, and the tools for each part of it
Every tool here opens in your browser. The ones marked Account keep a book for you, and the ones marked AI draft something for you to read over.
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1 of 7
Before the doors
Check the delivery, the fridges and the line, then prep to par and label it.
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2 of 7
Service
Seat the book, run the tickets, and handle every allergy the same way.
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3 of 7
After close
Cool it down, sanitize, log the waste and share the tips fairly.
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4 of 7
Every week
Prices in, margins checked, the counts against the sales, and next week's pars.
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5 of 7
Out at an event
Weigh an event up, book it with every form and fee in time, and pack the food-safety kit.
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7 of 7
When the rules come up
Liquor to go, bring-your-own wine, happy hour and the patio.
Type it once. The next tool picks it up.
A tool’s result can go on to the next one, so a delivery’s price reaches a dish’s margin, and next week’s pars reach the prep list. It only moves when you press it, and never through a link.
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Receiving check
The prices on a delivery Works now
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Ingredient price book
Today's prices, against each dish Works now
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Menu margin alert
Your dishes, to count sales against Works now
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Par levels by weekday
A day's pars, item by item Works now
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Prep list from pars
What was prepped, ready to label Works now
- Prep and use-by labels
Every hand-off between these tools (19)
| From | To | Carries | Works yet? |
|---|---|---|---|
| Receiving check | Ingredient price book | The prices on a delivery | Works now |
| Ingredient price book | Price & food cost calculator | The last price of each ingredient | Works now |
| Ingredient price book | Menu margin alert | Today's prices, against each dish | Works now |
| Ingredient price book | Food cost gap | Deliveries, at what you paid | Works now |
| Ingredient price book | Bar inventory by weight | What each bottle cost | Works now |
| Ingredient price book | Specials board builder | What a special's ingredients cost | Works now |
| Menu margin alert | Food cost gap | Your dishes and what goes in them | Works now |
| Menu margin alert | Par levels by weekday | Your dishes, to count sales against | Works now |
| Kitchen ticket screen | Par levels by weekday | The day's dish counts from the tickets | Works now |
| Par levels by weekday | Prep list from pars | A day's pars, item by item | Works now |
| Prep list from pars | Prep and use-by labels | What was prepped, ready to label | Works now |
| Reservation book and table plan | Par levels by weekday | Covers booked for the coming days | Works now |
| Menu margin alert | Line recipe cards | The one menu, so a dish is named once | Works now |
| Menu margin alert | Kitchen ticket screen | The one menu, so a dish is named once | Works now |
| Menu margin alert | Wholesale price sheet | What each item costs to make | Works now |
| Allergen & dietary labels | Allergy order protocol | What each dish's label says it contains | Works now |
| Allergen & dietary labels | Staff allergen briefing | The menu, with what each label says it contains | Works now |
| Staff allergen briefing | Line recipe cards | The allergens briefed for each dish | Works now |
| Is this event worth it? | Food truck event tracker | An event you're going to, with the orders you expect | Works now |
Free to use. Kept when you want. Drafted when it helps.
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Free to use
Works in full in your browser, with nothing to install. Every one is listed in the day above; sign up free when you want to keep what you made.
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Keeps a book
Sign in with your email and the tool keeps its book: prices, dishes, bookings, counts. Saved only when you save.
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Drafts with AI
Our AI provider drafts a translation, a recipe card or a briefing, and you read it over. Never your prices or guests.
Menu translator and Line recipe cards work in full without an account; signing in adds the AI draft.
The rules behind the tools
In plain words, with a link to where each one comes from. They're written from Ontario's rules for now, so check what applies where you work. Guidance, not legal or food safety advice: your licence and your inspector have the last word.
Liquor with takeout and delivery
A licensed restaurant can send alcohol out with food, under conditions on the hours, the containers and who delivers it.
Bring your own wine
A licensed restaurant can let guests bring their own wine, sealed, and serve it at the table. It's up to you to set corkage, and to serve it like any other drink.
Sources AGCO: bring your own wine (PDF) AGCO Registrar's standards, section 5
Happy hour and drink prices
Ontario sets a minimum price for every drink. A happy hour can lower prices for a set time, but never below it, and never as "2 for 1".
Tips
Ontario's Employment Standards Act says tips belong to the staff. An owner can only share in a tip pool in limited cases.
Allergens
Health Canada names the priority food allergens. A guest's allergy is handled the same way every time, from the order to the plate.
Questions owners ask
Are these restaurant tools free?
The tools marked Free work in full with no account and nothing to install. The ones that keep a book, like the price book or the reservation book, ask you to sign in with your email so the book is kept for you. The AI tools draft with our AI provider and need you signed in.
Do the tools work together?
More and more of them do. A delivery's prices go into the price book, the price book costs your dishes, and the dishes reach the food cost gap and par levels. A hand-off only moves when you press it. Each tool's page shows where its work comes from and where it goes.
Where do my prices, staff and guests go?
Not into a link, a log or an AI prompt. The tools that keep a book save it to your account only when you choose to save. The tools with nothing to keep work in your browser.
Is this legal or food safety advice?
No. The tools explain the rules in plain words and link to where each one comes from. Check anything that matters with your public health unit, your liquor regulator or a professional.
Does it work for a café or a bar?
Yes. Cafés and bars share most of a restaurant's kitchen tools and rules, and the workbench has a pack for each, with the bar count and happy hour check up front for a bar.
Can I print the logs and cards?
Yes. The logs, labels, tickets, table tents and staff cards are laid out to print on letter paper, or to save as a PDF.
Put a restaurant’s tools on one page
Pick what you want help with and your workbench is ready, best tools first. Three taps, and free to keep when you sign up.