FAQ:

1. Some terms that are used in the Kitchen Copy (KC) of the recipes:
php = per half portion. Refers to portioning of proteins and other ingredients that the kitchen staff assembles for the customer. These items are portioned for half sized entrees, and those customers assembling full portions would take two.

2. Do I have to have a full kitchen to utilize Recipe Growers recipes?
No, many of Recipe Grower’s recipes can be utilized in all different types of kitchens from full to nothing more than a prep table and cook top.

3. What if I don’t offer half portions in my Meal Assembly Kitchen?
Not a problem. You will need to adjust the kitchen copy slightly to accommodate for full portion only assembly (ie: double the original measurements and eliminate the X 2)

4. I’m having trouble locating some of the ingredients in the entrees.
In the TO DO List section of the kitchen copy, refer to the ** for tips and hint on specific ingredients of ways to prep the entrees more easily. If you are still having trouble, please feel free to contact us at info@recipegrowers.com All questions are processed within 24 hours.

5. What type of take home storage containers are used in the recipes?
-Most recipes utilize one or more of the following types of bags: Gallon, Quart, Sandwich and Snack size plastic bags.

-Several entrees utilize a foil disposable baking tin. Most common sizes are: 9” X 14” X 3” (or similar), 9” X 14” X 2” (or similar), 4” X 14” (or similar), 9” round (or similar), Extra Deep Meatloaf pan, Regular sized meatloaf pans. Many of these pans are available with cardboard or foil lids.

For more information on purchasing containers, contact us at info@recipegrowers.com.

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