The Zink Field Kit
Nine sheets worth laminating.
The charts kitchens tape up and the scorecards buyers fill in — branded, sourced, letter-size, free. Set your state first and your own rep's name and photo print on every sheet.
Nº 1 · The Demo Scorecard
Ten measurements, one page. Fill it in standing at the equipment — two units scored side by side settle arguments two spec sheets never will.
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Nº 2 · The Temperature Chart
Cooking, holding, cooling, reheating — laminate this and put it where the thermometers live. Per the FDA Food Code (2022 + 2024 supplement); your local authority's adopted code governs.
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Nº 3 · The Dose Card
Eyeballing powdered detergent runs five to ten times the needed dose — money down the drain twice. The dose survives staff turnover better than the training did.
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Nº 4 · The Pan Chart
Every size is a fraction of the 12¾ × 20¾ full pan, and mixed fractions tile a chafer exactly. Quarts at 2½″ / 4″ / 6″ depths.
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Nº 5 · The Scoop Card
The disher number is how many level scoops empty one quart. Match the scoop to the costed portion and the food cost holds.
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Nº 6 · Keg Math
The volumes bartenders argue about, in one place — and the cooler rule that keeps Saturday from running dry.
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Nº 7 · The School Meal Pattern
Weekly minimums per student, daily minimums in parentheses. Offer-versus-serve: students may decline two of five components but must take ½ cup fruit or vegetable.
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Nº 8 · Table Spacing & Bases
Spacing and matching rules from G&A Seating's and GAR's published guides — the difference between a floor plan and a floor that works.
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Nº 9 · The Energy Walk-Through
Fifteen checks with a clipboard, before anyone spends a dollar on equipment. Every YES is money staying in the building; every NO is this month's to-do list.
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