Description
For when your hands are wet and the laptop is in the other room.
What is in it
- Quantity tables by guest count and by the shape of the evening — seated, buffet, and standing with nothing else coming.
- Yield: what a bone-in roast, a whole bird, shell-on shrimp and a whole fish actually put on the table.
- What the fourth side costs, laid out row by row.
- Boards: how much food, how many cheeses — taken from the cheese mass, never from the guest count — and how much physical surface it needs. Including what a pound of ruffled cured meat covers, which is a larger board than most kitchens own.
- Vessel footprints, the decant moves, ice scenarios, and the two-hour clock.
- Hold times for twenty-six dishes sorted by patience. The top of that table is what has to be finished last; the bottom is what can move to make room.
- Temperature bands: what can share an oven, and what cannot.
- Bar tables, dilution, and what never goes in a pitcher — with the reason, which is always chemical rather than fussy.
- A blank runbook for the evening you are actually cooking, and a one-page card for inside a cupboard door.
Letter size, designed to be printed rather than scrolled. Also included in The Host’s Operating System.
What’s free
Every number in here also runs live, for nothing, as the site’s Board, Bar, Scaling and Oven Traffic calculators. This is a PDF of the same math with no laptop required — print it once and pin it inside a cupboard door.
