WHY UP↑SCALE › FOR WHOM? › RESTAURANTS & COMMERCIAL KITCHENS

The scale for restaurants and commercial kitchens

Every plate the same, every portion priced right, every allergen on the label - also on a busy Saturday with a new cook. UP↑SCALE makes your kitchen scale the keeper of your standard recipes.

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Standard recipes
Food cost
Portions
Batch cooking
Allergens
HACCP check
Tips
Rules

What helps you most

1Standard recipes every cook can follow

Your recipes live on the scale - for sauces, doughs, dressings, marinades. Say how many portions you need, and the scale asks for every ingredient with its amount, step by step, with timers from your instructions. The new cook gets the same sauce as the chef. Import recipes from websites, change them, save your own version (250 recipes with PRO).

The jobs in detail: Recipe Scale
Manual: recipes, web import

2Food cost and margin per portion

Give your ingredients their purchase prices: the recipe shows the costs per batch and per portion, with packaging and labour if you like, and your margin at the menu price. Prices go up? Change one THING, and every recipe with it is up to date.

Manual: costs & margin

3Portion control

The servings calculator splits a batch into portions by number, weight or volume - and shows the ingredients, price and values of each one. At the pass, the check-weighing shows every portion as PERFECT / TOO LESS / TOO MUCH: no more 250 g steaks that weigh 300.

The jobs in detail: Control- & Checkweighing Scale, Kitchen Scale
Manual: servings calculator

4Batch cooking and meal prep

Cook a big pot, then weigh it: batch processing gives you the nutrition values per 100 g of the finished food (water lost or taken up while cooking is counted) and splits it into your meal prep boxes - each with its label. Leftovers come back? The TAKE-FROM mode tells you what was really eaten.

Manual: batch processing, TAKE-FROM

5Allergens and nutrition on the label

For take-away, catering and your own jars: the label shows the ingredients, biggest amount first, with the allergens in capitals, the EU nutrition table per 100 g and per portion, the net weight and the use-by date.

The jobs in detail: Label Station, Nutrition Scale
Manual: allergens, nutrition table

6The scale check for your HACCP plan

The routine check before use: your test weight a few times, PASS or FAIL, with a log. A failed check shows a red bar until a re-test passes. The interval is yours - every day, every shift.

Manual: routine check
The routine check in detail →

7And the bar and the store room

Bottles counted by weight with the loss against what was poured, 600+ cocktails, and the stock of your dry store by weight - more for bars.

The jobs in detail: Inventory Scale, Cocktail Scale

Tips from the practice

A tablet at the station shows the recipe big; the screen stays on while it runs.
Save your pots and gastro trays as containers: tare them even when they are full.
Two scales: kilos on the floor scale, spices on the fine scale, one recipe.

The rules you should know

Allergens: EU regulation 1169/2011 - the 14 allergens must be declared, also for loose food
HACCP: your own checks of the equipment and records belong into your plan
Selling by weight (e.g. a buffet by weight) needs a verified scale

You are responsible for your labels and declarations. No legal advice.

Who else works with UP↑SCALE?

Every function is in the same app - these pages only show what matters most for each kind of work. All jobs at a glance: For what?