Tarragon

The Tarragon Journal

Notes from the back of the house.

Founder origins, operator playbooks, and field notes from inside Tarragon.

The Bakey storefront with customers entering
Case Study

How Bakey reduced prime costs by 6% with Tarragon

How a 5-shop bakery group consolidated commissary operations and cut prime costs by 6% after replacing two disconnected systems with Tarragon.

Read the story
Nick in a bakery kitchen holding his Call Your Mother Deli business card titled 'Director of Numbers / Pretty Good Baker'
Founder Story

The CPA to Baker to CFO Pipeline

Nick on the winding ten-year path from consulting to a 3am bakery shift to leading finance at a multi-unit restaurant group — and what it taught him about the work we're doing at Tarragon.

A pristine stainless-steel commissary kitchen with sheet pan racks, prep tables, and exhaust hoods
Operator Playbook

Restaurant Commissary Kitchens: When They Work (and When They Don't)

Commissaries can unlock unit economics and consistency at scale — or layer in coordination overhead with no payoff. A practical look at when to add one.

A bakery production line — team members in orange caps and aprons rolling dough together on a long stainless steel table
Founder Story

From Two Brothers Tavern to Tarragon

How a college job in a small Vermont restaurant turned into building software for the operators behind the line.