Finally, a kitchen product built by kitchen people.
The tool that stops your prep cooks from wasting $500/week. Standardized recipes. Batch scaling that actually works. Labels that comply. New hires who know what they're doing on day one.
The sauce that cost you $200.
This happens in kitchens everywhere. Not because cooks are careless.
Because your systems are.
Tribal knowledge in heads, not recipes
Every new hire rewrites your prep in their own way. It takes weeks to 'learn the right way.' Every mistake costs money.
Batch scaling is guesswork
Double the recipe? That sounds simple. Until you hit equipment limits, ingredient ratios that don't scale, or prep times that shift.
Labels are a compliance nightmare
Handwritten dates. Missing times. Inconsistent shelf life rules. One health inspection away from a violation—or a food safety crisis.
How Rondough stops the bleeding.
Recipes that actually work
One source of truth. Equipment needed. Yields per batch. Non-linear scaling notes. Shelf life rules. Health standard labels. Built in. No more surprises on the line.
Batch scaling that respects equipment
Double, triple, or scale for catering. The system knows your robot coupe's capacity. It knows which ingredients don't scale 1:1. Your new hire doesn't have to guess.
Step-by-step onboarding
New cook walks in. Logs in. Sees exactly what to make, in what order, with photos of the equipment and what the finished step should look like. No guessing. No 'can you show me again?
Compliance-ready labels
Auto-calculated dates. Clear, printed fields. Health standard-compliant. Print to any Brother thermal printer. No more ambiguity. No more violations.
For Kitchen Managers & Sous:
- - Stop answering "how much?" 50 times a day
- - Reduce new hire ramp-up from weeks to days
- - Catch batch-scaling mistakes before the oil overflows
- - Know what's done, what's next, and what rolled over—without asking
For Prep Cooks & Line Staff:
- - Log in. See your tasks for today. Execute.
- - No ambiguity. No tribal knowledge gatekeeping.
- - Timers built in. Equipment photos built in. Finish-line clear.
- - Even if you're new, you know exactly what to do.
What it feels like to use Rondough.
What to make. How much. When it's due. What the label should say. Photos of your equipment. Photos of what done looks like. Timers that fire when you need them. And silence when you don't.
It's the thing you hand to a new cook on day one, and by hour three, they're not asking you questions anymore.
Start with your kitchen.
Add stations when you're ready.
Rondough is built for new kitchens finding their footing.
Start with recipes and one prep station. As your team feels the difference—fewer mistakes, faster onboarding, consistent flavor—adding more stations is trivial.
And when your sous realizes they're not answering "how much?" 50 times a day, the conversation becomes "how do we expand this?"