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Small-medium-large sized business with a professional kitchen
Non-Commercial Foodservice, Contracted Foodservice such as Hospitality, College/University, or Event Venues as well as Caterers and Multi-Unit restaurants.
We finally starting converting all our recipes to Galley & several people in the field have shared that it's been life changing for them. Searching for recipes, scaling, printing, etc all super easy.
It's hard to figure out where to being, or at least it was for us.
My staff love it and are accessing and scaling recipes multiple times a day. On the back end I am able to quickly cost out my recipes and manage our inventory.
Eventually they got on board, but it was hard to snap out of the "recipe binder" way of thinking.
But is there anyway we can compare what we did last week to the next week. Other then that, its great.
There were too few obstacles to creating new units o measurement, but Customer Service has fixed this, now requires an additional step.
Galley is easy to use onced I learned it. All my items were in the exact same order as my Prima,so that was a plus.
There is no con for me except doing galley and prima.
Horeko
Galley
Top FeaturesHoreko
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Galley
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