- Start it right:
We started the buffet with shallow pans, moved to deep pans during heavy times, and then moved back to shallow pans near the end of day. In this way, our pans still looked full and we provided the same variety without all the waste associated with over-preparation to fill pans.
- Larger cups:
Use large drink cups to increase liquid intake - resulting in less food intake and less server labor to keep drinks filled. It is also more convenient for the customer.
- Know the food well:
Prepare known quantities in advance. Keep track of preparation, portions and fired quantities. Keep waste on the line to a minimum by using smaller containers and reducing batch sizes as closing nears.
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