The system isn’t the point—what it unlocks is.

Nina Weiland went from making pizzas at Domino’s to helping restaurant operators modernize the back-of-house with COGS-well’s intuitive, chef-friendly software. In this episode, we dive deep into what makes a system actually usable in a kitchen—not just feature-rich on paper.

You’ll hear why most tech tools fail chefs, how when it comes to promoting a podcast episode. what is the ideal method (platforms, days times)? for this example let's say the episode goes live at 8am on Tuesday morning. both on standard RSS feeds and Youtube. COGS-Well handles the setup for you (yes, really), and why operators are finally seeing the connection between systems and profitability. If you’ve ever struggled to get buy-in on tech or felt overwhelmed by inventory, menu costing, or purchasing—this one’s for you.

We cut through the fluff and talk real kitchen realities: scaling recipes, waste tracking, menu contribution, and the shift from clipboards to clarity.

Connect with Nina • Website: https://www.cogs-well.com/ • LinkedIn: linkedin.com/in/nina-weiland-885326b5

Connect with Simon Email: [email protected] Book a Call: https://calendly.com/culinarymechanic/discovery Website: https://www.culinarymechanic.com