Open Table Kitchen Logo
Production • Catering • Commissary • Training
A Spirit-of-Greenwood workforce-and-food engine

A kitchen that feeds people and trains reliability.

Open Table Kitchen is a production-first, mission retail kitchen. We deliver standardized meals and contracts while building a recovery-to-work pipeline through disciplined station training—skills → practice → proof.

Order Meals Partner With Us Kitchen Corps
Trusted Nutrition Consistent specs & transparency
Dignified Pricing 3-lane model for access
Verified Impact Documented training hours

Operational Spine

✅ Production-first hybrid 🧾 Contractable outputs 🧼 PIC + daily logs 🎖️ Station rank ladder
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Primary at Launch
Internal contracts + controlled retail window
📈
Expansion Phase
Catering → Ghost Kitchen → Rental (after SOP maturity)
🎓
Workforce Engine
Station ranks + certifications + evidence-based references
Services

One Umbrella. Clear Lanes.

One kitchen, multiple units—each with its own controls. That’s how you scale catering or rentals without breaking production quality.

🍲

Production + Program Meals

Batch cooking and scheduled deliveries for housing, day programs, and partner orgs—built on standardized recipes, portion specs, and batch IDs.

Par Sheets Batch Labels Waste Tracking
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Phased Catering

Drop-off first, then setup. Full-service only after the system proves it can carry labor, quality, and timing without drift.

Quote Template Lead Times Packing Checklist
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Commissary / Ghost

Monetize capacity through controlled production blocks and brands—without compromising the core line. Packaging station is non-negotiable.

Dispatch Reconciliation Hold-Quality Rule
🛍️

Mission Retail (Controlled Window)

Limited menu engineering with speed standards: ≤ 6 minutes typical, ≤ 8 minutes peak. Menu cuts based on execution + margin + demand.

Ticket Time Portion Control Menu Cut Rule
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Procurement + Inventory

Margin protection is discipline in a spreadsheet: buy like a pro, receive like a skeptic, count like an auditor.

Approved Vendors Receiving Temps Cycle Counts
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Kitchen Rental (Liability-Proof)

Shared-use access only with agreements, orientation, deposits, and clean verification—no “open kitchen” drift.

COI / Rules Access Logs Pre/Post Inspections
Explore Partnerships See Safety Standards Start an Intake
The Kitchen Corps

Training that Creates Proof.

This is a work-ordered day. Stations have ranks, ranks have checklists, and advancement is earned through verified performance—not vibes.

Food Safety Fundamentals Temp Control & Logging Allergen Control & Labeling Receiving & Storage Control
Employer Partners Sponsor a Shift
References are tiered and evidence-based: Participation Verification → Skills Verification → Professional Reference.
1

Recruit

Orientation, safety basics, shadowing, cleaning competence.

2

Operator

Station independence, daily logs, portion control, ticket-time awareness.

3

Specialist

Cross-trained, specialized prep, batch execution under supervision.

4

Squad Lead / Trainer

Dual sign-offs, QC, coaching, corrective action discipline.

5

Chief / Program Trainer

Owns station SOPs, verifies readiness, protects quality, trains the next tier.

Safety

Safety is the Governor.

We operate with “stop-the-line” authority. If a trigger occurs, production pauses until it’s resolved and documented.

Stop-The-Line Triggers

These triggers are non-negotiable. They protect customers, protect staff, and keep the kitchen auditable.

  • Food safety: time/temperature failures, cross-contamination risk, sanitizer failure, illness complaint, pest evidence.
  • Facility: gas/electrical hazards, hood failure, water interruption, injury requiring medical attention.
  • Money/control: cash discrepancy beyond threshold, missing inventory/shrink anomaly, unauthorized purchasing.
  • Workforce: impairment suspected, aggression/threats, repeated critical noncompliance after coaching.
Immediate Pause Corrective Action Documented Resolution

Compliance Posture

Plain, enforceable, shift-by-shift. If it isn’t documented, it didn’t happen.

  • PIC every shift: posted + accountable.
  • Daily logs: cold/hot temps, cook/cool/reheat as applicable, sanitizer verification, receiving, cleaning completion.
  • Weekly QA: taste/portion checks + log review + corrective action tracker.
  • Training enforcement: rank requires observed reps and sign-offs.
PIC Daily Logs Weekly QA Corrective Actions
Request SOP Overview Partner on Standards
Partners

Partnerships that Make Sense.

The Kitchen can stabilize programs (predictable meals), serve as a vendor for institutions, and feed a workforce corridor—while keeping lane discipline.

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Meal Contracts

Scheduled production blocks with proof-of-delivery and standardized packaging—ideal for housing, day programs, and partner orgs.

Minimums Lead Times POD
🎉

Catering + Events

Drop-off and setup tiers designed to protect quality and staffing reality—no overpromising, no improvisation roulette.

Tiered Packages Setup Options Allergen Labels
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Workforce Sponsorship

Sponsor documented training hours and certifications tied to station performance—with pathways to placement and retention support.

Sponsor a Shift Certs Placement
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Institutional Vendor

Schools, trainings, meetings, and conferences—simple menus engineered for scale, transport, and consistency.

High-Volume Transport Safe Repeatable
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Shared-Use Kitchen Rental

A controlled access model for startups and community food entrepreneurs—agreements, orientation, storage rules, inspections.

COI Access Logs Inspections
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Pay-It-Forward Meals

A supporter lane that funds access meals and workforce training—so generosity is structured, not chaotic.

Supporter Rate Access Audit-Ready
Start a Partnership Intake Request Catering Packages