Line buildSauté
Seared salmon, beurre blanc, spring peas
- Salmon, skin on170 g
- Beurre blanc60 g
- Spring peas, blanched45 g
- Chive, fine cut2 g
Nappe the plate with beurre blanc before the fish goes down. Skin side up, always.
Everything your kitchen writes down, in one studio.
Specs stop living in binders, group texts and somebody's memory. Each team sees the part of the studio it needs.
Back of house
- Recipes
- Written in grams, with photos and video for the steps that matter.
- Line builds
- Station-by-station plating specs a cook can follow in the middle of service.
- Ingredients and invoices
- Upload an invoice and the studio reads it for you, keeping ingredient costs current.
- Nutritionals
- Nutrition and allergen estimates built from your recipes, ready for your team to check.
Front of house
- Menu guide
- Dish descriptions, allergens and talking points for servers, drafted for you and approved by a manager.
- The right view for each role
- Servers, hosts and bartenders see the menu guide. Your recipes stay in the kitchen.
Every shift
- Learning center
- Training modules for new hires and refreshers for everyone else.
- Daily tools
- Station maps, line checks and shift notes on the phone already in their pocket.
Built for groups with more than one concept.
Run a taqueria, a cocktail bar and a tasting room from one account, without their specs bleeding into each other.
- Every concept keeps its own bookRecipes, menus and invoices stay with the concept and market they belong to, and shared recipes stay shared.
- Roles decide who sees whatChefs, managers and servers each get their own view, plus limited editors for HR or receiving.
- On the line and in the officeIt installs on any phone like an app and works just as well on the office computer.
Designed for a cook with wet hands and thirty seconds to spare.
Made on the line.
Nappé Studio was built by a working chef who got tired of chasing the current version of a spec. Every screen starts from the same question: can someone use this during a Friday push?
The name comes from nappe, the point where a sauce coats the back of a spoon. It is the test every cook learns early, and the standard we hold the studio to.
See it with your own menu.
Tell us a little about your group and we'll walk you through the studio with a few of your own dishes loaded in.
Rather look around on your own first? Open the demo studio. It signs you straight in and gives you a short guided tour.
Prefer email? Write to hello@nappestudio.com.