Sixth Pan
Recipe books for commercial kitchens
Every recipe in its place.
Your recipes, costed per plate, scaled and in Spanish, on every cook's phone. Done for you in 10 business days.
First recipe free
Send one dish. No credit card, no sales call.
Kitchen page
Cost sheet
Most kitchens run on recipes that live in one person's head.
A cook leaves and the dish changes.
Prices move and nobody knows what a plate costs now.
The binder is in English. Not everyone on the line reads it.
One line from a sample cost sheet
$3,370 a year
A 3 oz ladle instead of 2 oz adds $0.24 a guest. At 270 portions a week, that is about $3,370 a year.
Every cost sheet names the one thing that moves that dish's cost most, in dollars a year. You decide what to do about it. Sample prices are illustrative.
A real kitchen, before and after
From a stained sheet to a page the whole line can use.
Cloud 9, a Vermont caterer, sent us its meatball recipe the way it lived in the kitchen: three batch sizes written over each other. It came back as one clean page at the batch they cook, with every allergen flagged, a scaling sheet and a Spanish station card behind it.
“It allows me to focus on the other millions of things that keep a business churning, with the reassurance that my kitchen team has the proper information, yields, and recipes at their fingertips.”
Four pages for every recipe.
Built to be used on the line.
1 / 4
Kitchen page
Ingredients by weight, steps in order, yield, hold time.
2 / 4
Cost sheet
Batch cost, cost per portion, the menu price at your food cost target, and the one thing that moves the cost most.
3 / 4
Scaling sheet
Half, double and four times, rounded to what a scale can read.
4 / 4
Spanish station card
The same recipe in kitchen Spanish, metric first, ready to post at the station.
And for the whole book
An owner's summary of where the money goes, what each menu plate costs against your price, an allergen grid with a line for your sign-off, and prep labels.
Look at a finished book before you decide.
Four recipes, 22 pages, start to finish: kitchen pages, cost sheets, scaling sheets, Spanish station cards, the owner's summary and the allergen grid. The prices in it are illustrative. Your book is costed from your own prices.
The staff page
Your cooks get the recipes. Not the prices.
Every book also comes as a private web page for your team. Search any dish or ingredient, switch between English and Spanish, check the allergens. Type 180 portions, or 1/4 batch, and every amount changes, rounded to what a scale can read. It works on any phone, even with no signal after the first visit.
Open the sample on your phone
Sample kitchen, sample recipes. Yours is built from your book.
How it works
1
Send what you have.
Photos of cards, a notebook page, a voice memo. Plus what you pay for each ingredient, in whatever form is easiest.
2
We build it.
Written up, costed from your prices, scaled and translated, in 10 business days.
3
You check it and hand it out.
You review each recipe and we fix anything that is off. You keep the book with every cost. The line gets the staff page, with no prices.
Pilot
$750
for 25 recipes
That is $30 a recipe.
Delivered in 10 business days
All four pages for every recipe
Owner's summary, menu costing, allergen grid and labels included
The staff page for your cooks, plus a staff PDF and an English recipe copy, all with no prices
One round of corrections included
Half up front, half on delivery. Cancel before we send the remaining recipes and your $375 comes back in full
Just forward your invoices. We match every ingredient and do the math
Your free dish is extra and does not count toward the 25
After the pilot, optional
Keep it live: $250 a month
•Your book repriced from the invoices you forward: what moved, by how much, and food cost against your menu prices.
•Up to 5 new or changed recipes a month, every page. More at $30 each.
•Your cooks' staff page updated every month, so the line always has the current recipe.
Launch rate for our first 10 kitchens, held for 12 months. Stop any month: your staff page stays online as it is.
Start here
Send one dish. Get it back finished. Free.
1
Pick one dish.
Up to five parts: say a protein, a sauce, a side, a garnish and a dressing.
2
Take a photo of the recipe.
As it exists today, with amounts.
3
Write what you pay next to each ingredient.
Per case, per pound, per ounce, per each: whatever is easiest, we do the math. An order guide screenshot works too. No prices handy? We use wholesale prices, marked as estimates.
Back in 3 business days: the main recipe with every page, the other parts with the kitchen page and cost sheet, and what the whole plate costs.
Useful? We do 25 more. If not, keep the pages.
Now taking our first 10 kitchens.
Got it. Thank you.
Check your inbox in a minute or two for a confirmation from nick@sixthpan.com. Nick will email you if anything is missing. Your pages come back within 3 business days.
Rather email? Send it to nick@sixthpan.com
Questions
Are my recipes kept private?
Yes. Your recipes are yours. They are not shared, sold or reused for any other client, and our AI tools are set so your recipes are not used for training.
Do you use AI?
Yes. Software handles the math, layout and Spanish translation. Nick reviews every recipe before it reaches you.
What if my recipes are not written down?
Send a voice memo walking through it. We write it up and you correct it.
Where do the costs come from?
From what you pay. Write in what you pay per case, per pound or per each, send your order guide, or forward invoices. We convert everything to cost per portion. For the free dish only, if you have no prices handy, we use wholesale prices and mark them as estimates. Each invoice price shows its date, and old prices are flagged so you know what to recheck.
Can the book stay current?
Yes, with Keep it live at $250 a month, shown above. Forward your invoices and we reprice the book, show you what moved and keep the staff page current. Optional, stop any month.
What counts as a recipe?
Anything your kitchen makes with its own ingredient list and method. A sauce used in five dishes counts once. Plates built from your recipes are costed at no extra charge.
What do I need to send for the pilot?
Your 25 recipes in any form, your menu with prices, and your invoices or order guide. That's it. No looking up prices on your end: we match every ingredient to what you buy and do the math. If a price is still missing, we send you a short list.
Can my cooks see the prices?
No. Your book has every cost. Your cooks get the staff page, a staff PDF and an English recipe copy, all with no prices.
Do you work with kitchens that are not restaurants?
Yes. Caterers, commissaries, hotels, schools, any commercial kitchen.
Built by someone who has worked the line.
Sixth Pan is run by Nick Sobiek, who spent 20 years in professional kitchens, from three-Michelin-star restaurants to high-volume and catering operations. Every recipe is checked by someone who knows what a prep cook needs to see on a page.
First recipe free
Sixth Pan
Recipe books for commercial kitchens: costed per plate, scaled and in Spanish, on every cook's phone.