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.
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.
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.