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49 Comments
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ALFREDO SALAZAR

Please Chef Buchanan, could you check it and fix this issue

recipes templates formula mistake.png
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David Buchanan

Thanks Alfredo, I have fixed the error. Great catch!

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chefdpmegahan@gmail.com

Please send me a contact phone number. I wish to speak to someone in the department of membership.

Thanks, Daniel Megahan

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David Buchanan

360 815 5998

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Rs Urmi

Hi, are you guys from Australia?

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David Buchanan

Nope. USA

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Grace McCauley

Hi there,
Thank you for the resources. I am having trouble with the recipe card sheet on the recipe scaling sheet. I’ve attached a screenshot below. Would you happen to know where have I gone wrong?
Thanks so much!

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David Buchanan

This is an easy fix. Essentially, the info in the cell is longer than the cell size, so it shows up as ####. To fix this, first you have to unprotect the sheet. Go to the Home tab on the top of the sheet, click Format, click Unprotect, and enter the password (the password is: recipe).

Now you can widen the columns. Here is a video on how to do that:

https://www.youtube.com/watch?v=7kyjeCbKYjQ

unprotect.png
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Grace McCauley

This is my base recipe sheet

Screen Shot 2023-09-02 at 6.05.09 PM.png
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basel

I was unable to access my account and a message appeared Your access to this site has been temporarily limited by the site owner

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David Buchanan

This usually happens when there have been too many incorrect login attempts. The account gets locked for 12 hours. It is a security precaution to prevent spam and/or hackers. I have sent you an email regarding this so we can get you up and running faster.

Last edited 5 months ago by David Buchanan
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Lynette Clemens

Cancel subscription I don’t use it enough to keep it.

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David Buchanan

You can cancel by clicking on My Account in the top navigation bar. Alternatively, tell me which email address you used for your subscription and I can cancel it for you.

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Lynette Clemens

Chef Buchanan,

I am a professional subscriber however can not access some of the areas that I subscribed too.

Please help.

Chef Lynette

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David Buchanan

Check your email. I have reset your password for you.

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Harlan Bissell

I need to cancel my subscription please.

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David Buchanan

It appears that you were able to cancel it today.

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Daun

I cannot seem to sign in, it just keeps timing out,,and now says my account it blocked?
Grrrrr,,,am a busy chef too

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David Buchanan

Too many failed login attempts triggers a temporary block. I have reset your password for you.

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BASSIED

Thank you for your resources, I just wanna check which prices do you use for your menu because in the spreadsheet sheet there’s purposed gross selling price and ideal gross selling price

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David Buchanan

The Ideal Price is based upon the food cost that you entered as your target food cost percentage goal. The Proposed Price is the price you are thinking about selling it at. The Proposed Price allows you to compare different selling prices (and their food cost) against the Ideal Price, and against the price your competitors are selling a similar dish for.
Also, read the Sales Mix article. It will give additional insight into different prices to consider. https://www.chefs-resources.com/kitchen-management-tools/food-cost-tools/sales-mix-and-menu-mix-for-the-chef/

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David Buchanan

I have reset your password and sent you an email. Be sure to check your junk folder if you don’t see it in your main folder.

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Sharon

Hello there, we spoke when I first subscribed, well finally using forms 🙂 can you edit one form for me, I want to use the scale recipe and would like to put the procedures all along the bottom, I tried to merge cells but am not sure how to get rid of sort feature. Can I email you the form to show you? Also, do you know how I can save all my work in both English and Spanish? My email is my registered email here if you can let me know. Thanks so much, Sharon

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armdo

please cancel my account subscribtion at armdo4321@gmail.com.
thanks

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David Buchanan

Your subscription has been canceled.

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Cathy Zollo

Hi,

Can someone please tell me how we can get a farm-to-table oyster farm listed in your database.

Thank you,
Cathy Zollo
941-586-1679

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David Buchanan

You can send all the oyster info and a quality photo of a shucked oyster to david@chefs-resources dot com. Use this page as a template for the info to send. https://www.chefs-resources.com/seafood/oysters/pacific-northwest-oysters/bruces-beach-house-oysters/
Also, if you have a website link for the oyster, send that as well.

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Dan Catanio

Greeting Chef Buchaanan,
I believe I added my credit card number to your system, but I’m not able to get any of the recipe templates downloaded. Can you help, please

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David Buchanan

Yes, Chef Dan, you are a long-time subscriber and should have access. I do see that you had too many failed login attempts which resulted in being locked out for 12 hours. I have sent you a private email asking if you would like me to reset your password for you.

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Sandee

Hello and Happy New Year, I will be working as the head chef at a small dude ranch in Montana this summer. I would love any help on making this flow easily. We offer a breakfast lunch and dinner buffet. I was thinking of rotating the weekly menus 3 times a month. Good? We usually have a green salad, (bar) other vegetable side dishes, an entree, starch, homemade dessert and bread on the dinner menu. Where should I start with planning these three meals a day? Guests stay for six nights. I am a culinary grad and have 20 plus… Read more »

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David Buchanan

Hi Sandee, Contact me at david@chefs-resources dot com It sounds like you know how to use Excel, so that will help a ton. First thoughts: 3 separate weekly menus sounds good. How many deliveries do you get in a week? I would probably create 3 separate Excel workbooks, 1 for each week’s menu. Then divide it into daily menus w/ a summary of all products needed for that day (breakfast, lunch, dinner). Then create a separate summary for each delivery that includes all the daily summary products included in that delivery. This will create a large weekly spreadsheet, but manageable.… Read more »

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Derrick Pipkin

where do i find this download The Bulk Recipe Template with Inventory worksheet

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alvaro garcia

Hi Chef
I Enter to my account and for the last mounts i being paying $8.50
why it say only getting the 5.59 charge when in my bank statement say $8.50
Thank You
Alvaro

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David Buchanan

If you subscribed at the $8.50 level then you should have access to all the $8.50 content listed on the Membership Levels page. Not sure why the bank would charge you $5.59 for an $8.50 subscription, unless there is some kind of currency exchange

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Vanman

Good Afternoon Chef Buchanan, I am Mr. Edward Vanman, I run a fast food restaurant in Nigeria, I have been following the chefs resources for a while now, I have serious challenges with my food cost calculation and follow up when market prices increase (due to hyperinflation in Nigeria), this has made me loose a significant portion of my capital, almost shutting down my restaurant. I need your spreadsheets urgently to track my food costs, but I am having issues using your payment method, as I do not have access to a credit card or PayPal. I would love if… Read more »

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David Buchanan

what is the email you signed up with? I will cancel it for you

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David Buchanan

Hello Frank, your subscription has been canceled.

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kminchuenv

Hello, 
I just purchased a subscription and it isn’t allowing me to access the information that I should be. Is there a waiting period for it to activate? or is this perhaps just a glitch?

I tried to send this via a ticket but it was giving me a bit of trouble.
Thank you in advance!

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David Buchanan

A recent update has created some temporary issues. I have manually updated your subscription to the level that you purchased.

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David Buchanan

I see that you made the payment but the system did not update correctly, so I have manually updated you to the $25 level that you paid for. I have also sent you an email.

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David Buchanan

I have manually upgraded you to the $5.50 level and sent you an email with more info. Thank you for your patience.

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David Buchanan

Please try again. I have updated your subscription to the $5.50 level and issued a refund for the duplicate payment. We had a system update that has caused some issues with new subscribers. We are working to resolve this glitch.

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David Buchanan

I have updated you to the $5.50 level and will reach out via your email as well.

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David Buchanan

What specifically can’t you access? You should be able to use everything listed under the Platinum access items listed here:
https://www.chefs-resources.com/membership-account/membership-levels/
You can email me for more help: david@ chefs-resources. com

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David Buchanan

Hello media01, I received your email and have replied. Thanks for the heads up on the Contact Form. The Captcha wasn’t working correctly, but now it should be good.

I do see your free account, and I checked payments with the email medial01 @ yahoo .com but cannot find any payments associated with that email address. Is there another email that you may have used to create your paid account?

Last edited 1 year ago by David Buchanan
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Derek Ingram

Can I get a password reset please. Its not working on my end
Thanks

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David Buchanan

Your password has been reset and an email set to you with your new one.

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GM Azhar

Hello
I would like to discuss a collaboration opportunity with you. Could you please let me know the best email address where I can contact you?

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