Field guides
Guides for running a produce kitchen
Practical guides from Ninja Fresco's own fresh-cut floor: food safety, labeling, prep, and scaling across locations. The operating know-how behind Fresco Flow.
Passing a health inspection
What inspectors check in a produce kitchen, a pre-inspection checklist, and how to stay ready every day.
Read guide →Cooling & wash logs
What cooling and wash logs need to capture, why paper fails audits, and how to keep them timestamped.
Read guide →Multi-location commissaries
What breaks when you scale produce prep across sites, and what multi-location software needs to do.
Read guide →Date & country-of-origin labeling
What goes on a cut-produce label, why handwritten labels fail audits, and how a built-in printer keeps them right.
Read guide →Prep list & live board
Why paper prep lists go stale by mid-morning, and how a live production board keeps every station in sync.
Read guide →Multilingual kitchen app
Why a produce line needs software in every team member's language, and what real multi-language support means.
Read guide →See Fresco Flow in operation
Everything in these guides runs Ninja Fresco's own fresh-cut kitchen through Fresco Flow. Book a 15-minute demo and we'll show you.
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