4 Concepts • Live Sync

Le Âme

PARISIAN STEAKHOUSE

✿ ❀ ✿

théa

MEDITERRANEAN
ROOFTOP

GLOBAL
AMBASSADOR

CLUB

Pink Dolphin

SWIM SIP DINE

Standardized recipe execution, relational costing & interactive staff certification Le Âme • théa • Member's • Pink Dolphin

Version 2026-11-06c

Hospitality Bulletin & What's Happening

Seasonal menu rollouts, R&D tastings, and kitchen announcements across all concepts.

Standards & Modules

Learning Center & Staff Certification

Access station learning modules, knife & hearth protocols, allergen safety standards, and staff completion tracking.

Open Learning Center →

Upcoming Menu Rollout

Autumn & Winter R&D Menu Launch

Updated station line builds and sub-recipe spec sheets are now live across Le Ame, Thea, Member's, and Pink Dolphin. Verify station garnishes and portion weights before service.

• Learning Center

Learning Center & Certification Modules

Select any module below to complete your learning. Editors and Managers can create modules, drag-and-drop media, and track team progress.

Staff Training Completion Matrix

Real-time completion status across all registered accounts. Click any status badge to toggle or verify completion.

View:

Batch Cost: $0.00 | Menu Price: $0.00 | Food Cost: 0.0%

1. Specifications & Actions

Title

Concept

Station

Spec Type

Plate

Volumetric Yield

Weight Yield

Menu Price ($)

Shelf Life

2. Line Build Plating Photo

📷 Drop a dish photo or the line build PDF here, or browse

3. Ingredients

Type to link costed ingredients or prep recipes

4. Procedure Attach or drag & drop a photo or video clip onto any step

5. Allergen Matrix 🔗 Auto-inherited from linked ingredients & sub-recipes

6. Chef Pickup & Critical Control Note

Le Ame • Line Build

A5 Wagyu Striploin

Sauté Station

Plate: Oval Platter

🔍 Click to Expand Photo (or Crop)

Ingredients Spec

Yield: 1 Portion

Procedure

Allergens:

Master Costed Ingredients Database

Click through concepts below to view all ingredients currently used in each restaurant concept.

📈

Vendor Price Trend & Variance Alert Threshold

Flags any ingredient whose invoice price increases or decreases by at least your threshold %.

Alert Threshold:

All Concepts 0 Ingredients

Ingredient	Vendor / SKU	AP Case Cost / Trend	Yield %	EP Cost / oz	Allergens	Active Concepts & Usage	Actions

Inspecting Spec:

Nutrition Facts

1 serving per recipe

Serving size 1 Portion (240g)

Amount per serving

Calories

480

% Daily Value*

Total Fat 32g 41%

Saturated Fat 12g 60%

Total Carbohydrate 14g 5%

Protein 34g 68%

*Data linked via USDA FoodData Central.

USDA Nutrition Breakdown

Automatically links recipe ingredients to the official USDA FoodData Central API (`fdc.nal.usda.gov`).

Recipe Component	Est. Grams	USDA FDC Match	Kcal	Protein	Fat	Carbs

Archive Vault

Select a restaurant concept below to filter archived Line Builds and Prep Recipes.

Archived Line Builds

Line Build	Concept	Station	Actions

Archived Prep Recipes

Recipe Title	Concept	Station	Actions

Studio Settings — Backup, Accounts & Concept Access

Download a complete studio backup, restore data, or manage user account permissions. Version 2026-11-06c

💾 Full Studio Database Backup & Restore

Export or restore all Recipes, Line Builds, Costed Ingredients, Invoices, Concepts, Bulletin News, and User Accounts.

⬆️ Restore from Backup (.json)

Add New User Account

Assign Accessible Concepts:

User / Email	Role Tier	Assigned Restaurant Concepts (Click to Toggle)	Actions

☁️ Cloud Database Sync & Gemini Vision AI Key Cloud Live

Manage your live Firebase Cloud connection or configure your Gemini Vision API key for PDF OCR.

Manage Restaurant Concepts & Kitchen Stations

Add or remove concepts and station tags across the studio.

Monthly AP Cost Analytics

Ingredient Price Trend

Current AP Pack Cost

$0.00

EP: $0.000 / oz

Latest Move (MoM)

0.0%

vs. prior entry

Period Range (Low – High)

$0.00 – $0.00

Avg: $0.00

Overall Period Change

0.0%

First → Current

Monthly AP Pack Cost Trajectory ($) Hover or tap any node for invoice & EP/oz details

Log Monthly / Historical Invoice Price Point

Recorded Monthly & Invoice Price Log

Month / Date	Source / Invoice #	AP Pack Cost	EP Cost / oz	Change vs. Prior	Action

Author & Edit

Author & Edit

Welcome to Author & Edit

Hospitality Bulletin & What's Happening

Learning Center & Staff Certification

Autumn & Winter R&D Menu Launch

Learning Center & Certification Modules

Staff Training Completion Matrix

Module Title

Training Sign-Off & Verification

Staff Who Have Completed This Module

Recipes

Select Line Build Print Format

A5 Wagyu Striploin