Every outlet in the hotel, cooking from one recipe.
The restaurant, banquets, in-room dining and the lobby market all pull from the same walk-in. The Galley CRP platform gives them one live recipe standard, so food cost, allergens and labels match everywhere a dish is served. Come see it at booth #3815 at The Hospitality Show.
20 minutes with Josh Branham or Jonathan Press, while the exhibit hall is open.
1901 Convention Center Dr, Miami Beach, FL
Lock in your 20 minutes before the floor gets busy.
Pick a time on Tuesday or Wednesday. Whichever of Josh or Jonathan is free takes it, it lands straight on their calendar, and we’ll meet you at booth #3815.
- 20 minutes at the booth on your operation — not a canned pitch.
- Bring your toughest banquet or outlet recipe. We’ll cost it live, with your numbers.
- A booked slot means 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.
Less product in the bin. Fewer surprises on the line.
The Galley platform running live on the booth TV and an iPad you can try yourself — including features that are new this fall.
Waste Log
Log what gets thrown out, with a reason, and it comes off on-hand at cost in one step. Banquet over-production stops being a guess.
Expiring soon
See which product is close to its date, so the kitchen uses it on the next menu instead of losing it to the bin.
Product substitutes
Line up approved substitutes for the products you buy, so an out-of-stock at the distributor doesn’t stall service.
Label printing
Print recipe labels, allergens included, straight from the recipe to your label printer. We’ll print one for you at the booth.
Galley Assist
Paste, upload or link a recipe and Galley Assist turns it into a costed Galley recipe, sub-recipes and all. Bring one and watch.
A hotel runs four kitchens’ worth of menus off one set of recipes.
Culinary Resource Planning (CRP) means every recipe, menu, cost and count runs on one live source of food data. For a hotel, that is the difference between knowing what banquets earn and finding out at month-end.
One recipe, every outlet
The restaurant, banquets, in-room dining and the lobby market cook from the same recipe library, so a change made once shows up everywhere it’s served.
Banquets that scale cleanly
Scale a recipe from one plate to a 400-cover event with the yield and the cost recalculated, instead of rebuilding the math in a spreadsheet.
Allergens you can stand behind
Allergens are calculated from each recipe’s components and carried onto menus and labels, so guests and banquet clients get the same answer every time.
Two people who have costed a lot of recipes.
Josh Branham
Food Data AdvisorBring a recipe you’ve never been able to cost. Josh will build it live on the booth TV.
Book time with Josh →Jonathan Press
VP of SalesRunning F&B across a portfolio? Jonathan will walk you through rolling one standard out property by property.
Book time with Jonathan →6,000+ kitchens already run on the Galley platform.
From contract dining and catering to multi-unit restaurant groups — 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 a property 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 Miami