nappé studio

One house,
front to back.

Recipes, line builds, training and the menu guide, in one place for the kitchen and the floor.

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Version 2026-11-14a

nappé studio

Hospitality Bulletin & What's Happening

Seasonal menu rollouts, R&D tastings, and kitchen announcements across all concepts.

Standards & Modules

Learning Center & Staff Certification

Access station learning modules, knife & hearth protocols, allergen safety standards, and staff completion tracking.

Open Learning Center →

Upcoming Menu Rollout

Autumn & Winter R&D Menu Launch

Updated station line builds and sub-recipe spec sheets are now live across Le Ame, Thea, Member's, and Pink Dolphin. Verify station garnishes and portion weights before service.

• Learning Center

Learning Center & Certification Modules

Select any module below to complete your learning. Editors and Managers can create modules, drag-and-drop media, and track team progress.

Staff Training Completion Matrix

Real-time completion status across all registered accounts. Click any status badge to toggle or verify completion.

View:

Batch Cost: $0.00 | Menu Price: $0.00 | Food Cost: 0.0%

1. Specifications & Actions

Title

Concept

Station

Spec Type

Plate

Volumetric Yield

Weight Yield

Menu Price ($)

Shelf Life

2. Line Build Plating Photo

📷 Drop a dish photo or the line build PDF here, or browse

3. Ingredients

Type to link costed ingredients or prep recipes

4. Procedure Attach or drag & drop a photo or video clip onto any step

5. Allergen Matrix 🔗 Auto-inherited from linked ingredients & sub-recipes

6. Chef Pickup & Critical Control Note

Le Ame • Line Build

A5 Wagyu Striploin

Sauté Station

Plate: Oval Platter

🔍 Click to Expand Photo (or Crop)

Ingredients Spec

Yield: 1 Portion

Procedure

Allergens:

Master Costed Ingredients Database

Click through concepts below to view all ingredients currently used in each restaurant concept.

📈

Vendor Price Trend & Variance Alert Threshold

Flags any ingredient whose invoice price increases or decreases by at least your threshold %.

Alert Threshold:

All Concepts 0 Ingredients

Ingredient	Vendor / SKU	AP Case Cost / Trend	Yield %	EP Cost / oz	Allergens	Active Concepts & Usage	Actions

Inspecting Spec:

Nutrition Facts

1 serving per recipe

Serving size 1 Portion (240g)

Amount per serving

Calories

480

% Daily Value*

Total Fat 32g 41%

Saturated Fat 12g 60%

Total Carbohydrate 14g 5%

Protein 34g 68%

*Data linked via USDA FoodData Central.

USDA Nutrition Breakdown

Automatically links recipe ingredients to the official USDA FoodData Central API (`fdc.nal.usda.gov`).

Recipe Component	Est. Grams	USDA FDC Match	Kcal	Protein	Fat	Carbs

Archive Vault

Select a restaurant concept below to filter archived Line Builds and Prep Recipes.

Archived Line Builds

Line Build	Concept	Station	Actions

Archived Prep Recipes

Recipe Title	Concept	Station	Actions

Studio Settings — Backup, Accounts & Concept Access

Download a complete studio backup, restore data, or manage user account permissions. Version 2026-11-14a

💾 Full Studio Database Backup & Restore

Export or restore all Recipes, Line Builds, Costed Ingredients, Invoices, Concepts, Bulletin News, and User Accounts.

⬆️ Restore from Backup (.json)

Add New User Account

Assign Accessible Concepts:

User / Email	Role Tier	Assigned Restaurant Concepts (Click to Toggle)	Actions

☁️ Cloud Database Sync & Gemini Vision AI Key Cloud Live

Manage your live Firebase Cloud connection or configure your Gemini Vision API key for PDF OCR.

Manage Restaurant Concepts & Kitchen Stations

Add or remove concepts and station tags across the studio.

Monthly AP Cost Analytics

Ingredient Price Trend

Current AP Pack Cost

$0.00

EP: $0.000 / oz

Latest Move (MoM)

0.0%

vs. prior entry

Period Range (Low – High)

$0.00 – $0.00

Avg: $0.00

Overall Period Change

0.0%

First → Current

Monthly AP Pack Cost Trajectory ($) Hover or tap any node for invoice & EP/oz details

Log Monthly / Historical Invoice Price Point

Recorded Monthly & Invoice Price Log

Month / Date	Source / Invoice #	AP Pack Cost	EP Cost / oz	Change vs. Prior	Action

One house,front to back.

Sign in

Welcome to the studio

Hospitality Bulletin & What's Happening

Learning Center & Staff Certification

Autumn & Winter R&D Menu Launch

Learning Center & Certification Modules

Staff Training Completion Matrix

Module Title

Training Sign-Off & Verification

Staff Who Have Completed This Module

Recipes

Select Line Build Print Format

A5 Wagyu Striploin

A5 Wagyu Striploin

A5 Wagyu Striploin

A5 Wagyu Striploin

Master Costed Ingredients Database

Price Variance Alert Triggered

Unused Inventory Items Detected

Invoices

Upload invoices

Invoice history

Paste Emailed Vendor Invoice

USDA Nutrition Breakdown

Archive Vault

Archived Line Builds

Archived Prep Recipes

Training Video

Forgot Your Password?

Studio Settings — Backup, Accounts & Concept Access

💾 Full Studio Database Backup & Restore

Add New User Account

Smart Dependency & Archive Check

Ingredient Price Trend

Duplicate Ingredient Detected — Merge Items?

Costed Ingredient Spec

Upload Recipes

Gemini Vision AI Configuration

Manage Kitchen Stations

Restaurant Concepts — Order & Login Page Logos

Firebase Full-State Cloud Sync

Interactive Dish Photo Crop Studio

Copy Spec

One house,
front to back.