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The rise of the open kitchen hasn’t just changed how diners experience their meals; it’s influenced the way chefs have to approach their work. Now there is an expectation of performance involved, whether that means cleaning an apron stain that otherwise could have waited or trying to politely turn away drunk customers who want to talk while you’re in the middle of dicing peppers.
Here is the list of the top kitchen software that has a one-time cost or monthly membership fee:
 
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“It’s just become a symbol of quality,” says Askins. He spells out the underlying logic: “‘I’m seeing them make this, and not only is it exciting, but look at the quality of the food, look that they’re careful, they’re paying attention.’”
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