Tablets in the kitchen

Discussion in 'Professional Chefs' started by tirednoodles, Feb 16, 2011.

  1. tirednoodles

    tirednoodles

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      Has anyone started using tablets in their kitchen.  They seem like they'd be great for ordering, inventory, scheduling, recipes, etc.  Also which do you prefer?  It seems the Ipad and Galaxy are the most well reviewed.
     
  2. phatch

    phatch Moderator Staff Member

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    The market is changing rapidly this week with the MWC in Barcelona. Rooted nook color has a ton of bang for the buck.
     
  3. foodpump

    foodpump

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    'pukers in the kitchen?

    IMHO they belong in the office.

    Standard 'pukers don't tolerate heat, cold, dust, flour, grease, etc. very well.

    Don't know about you, but I do my inventory with a clip board, a 3-tiered bus-cart, a scale and a calculator.  It rolls into walk-ins and freezers, into dry store rooms, and into kitchens.  The worst I can get is a wet clip board with a smeared page....

    I know of lap-top "Military versions"  that will stand up to such extremes, but they are (blank)-ing expensive.
     
  4. sparkie

    sparkie

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    Totally agree w/ foodpump. Kitchens are hot & dirty; not to mention how poorly your workers are gonna treat them. Drop one accidentally & its done. I don't see any benefit to having one. Does it really take that long to find a recipe in a book? I have yet to complete an inventory w/o getting some kinda stain on it somewhere.
     
  5. panini

    panini

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    I use it in the shop for inventory, ordering, vendor bids etc. The one out front has become a very valuble sales

    tools. Cake pics, contracts, info. one con with the ibook is no wireless printer. No flash so the internet suks.

    pan

    PS I think we spent 29 bucs for a booklet and a clear protector.