About

Tehazu · 手筈

Tehazu is a Japanese word for the arrangement behind a thing happening — the preparation, the planning, the pieces in place before service starts. In a kitchen it is the walk-in stocked, the mise lined up, the recipes in everyone's hands, the invoices reconciled before the lunch rush. Nothing dramatic. Everything load-bearing.

This is where I write about that layer of restaurants — food cost, recipe management, the actual work of running a kitchen — and what happens when you try to translate kitchen craft into software.

Who I am

I am William Clark. I spent close to fifteen years in professional kitchens — Manresa (3★), four years at Californios (2★), two at Ché Fico / Back Home Hospitality, stages at SingleThread, Meadowood, Saison, Acquerello. I left the line after a back injury. I am currently in the kitchen at Bar Jabroni in San Francisco.

Tehazu is where I write about the problems I've spent my career solving — and the ones I'm still figuring out.

I am also the founder of Dandori, a restaurant food cost platform. It shows up here occasionally — scored alongside other tools in a comparison, mentioned in passing when the product itself is the topic — but Tehazu is not its marketing channel. When Dandori is being evaluated against a competitor on this site, it gets scored by the same rubric as everything else, and it can lose.

What you'll find here

• Honest writing about kitchen economics — yield, fabrication, the $44 orange zest.
• Essays on why generic restaurant software keeps missing the mark.
• Comparisons of the tools restaurants actually use, scored against a published rubric.
• Industry commentary when something happens worth commenting on.

No listicles. No "top 10 food cost hacks." Long posts when the idea deserves them, short ones when it doesn't.

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