Galley is exhibiting · Anaheim · Aug 23–25
From prep to profit starts with the recipe.
The show’s theme is our whole platform. The Galley CRP platform turns every recipe into live food data — so every location preps the same dish, every menu is engineered for margin, and profit stops being a guess. Booth #566 · Come see it running.
15 minutes with Josh or Jonathan while the exhibit hall is open — real calendars, booked in one tap.
800 Katella Ave, Anaheim, CA
Secure your 15 minutes before the floor gets busy.
Pick a slot while the exhibit hall is open and it lands straight on Josh or Jonathan’s calendar. We’ll meet you at the Galley booth.
- 15 focused minutes at the booth — your operation, not a canned pitch.
- Bring your toughest recipe. We’ll cost it live on the Galley platform, with your numbers.
- Booking guarantees a rep is free the moment you walk up — no hovering, no waiting.
- No obligation, and nothing to buy on the floor.
Whoever’s free at your slot — walk-ups are always welcome too.
Everyone preps the same dish. Every shift, every location.
Printed binders and static PDFs drift the moment they’re copied. Recipe Book is a live, visual training system built into the Galley platform — tied directly to the recipes your kitchens actually run, not a document library that goes stale.
Perfect plates, replicated
Step-by-step procedure images and embedded video, so the dish coming out of location 40 looks exactly like the dish out of location 1.
The binder, retired
A centralized, role-aware recipe catalog that’s searchable and always current — update a recipe once and every kitchen sees it instantly.
New hires, up to speed faster
Training mode walks new crew through every procedure visually, with less supervision needed and access tracking for oversight.
Your standards, everywhere
Configure the book by region, concept, or brand — with a bilingual toggle so the whole team trains from the same page.
Recipe Book keeps prep consistent. The platform carries it to profit.
Culinary Resource Planning (CRP) means every recipe, menu, cost, and count runs on one live source of food data — so a change made once shows up everywhere it matters.
One live recipe standard
Procedures, yields, and allergens defined once and executed the same way in every kitchen — Recipe Book is the training layer that makes it stick.
Menus engineered for margin
Every recipe carries a live plate cost, so you see exactly what a menu earns as ingredient prices move — and dial it in before margin leaks.
One platform, every location
Production, inventory, and procurement run off the same food data — less waste, tighter ordering, and hours back for every chef, every week.
6,000+ kitchens already run on the Galley platform.
From multi-unit restaurant groups to the world’s largest foodservice operators — teams cooking at volume, where a few cents a portion adds up fast.
Galley platform results across all customers — ask at the booth what these look like for an operation your size.
The demo travels.
Book a regular working session and we’ll cost your toughest recipe live, with your numbers — same conversation, no badge required.
see you in Anaheim