For Sean Hannam, the path to becoming a baker was a culmination of experiences — traveling, working front and back of the house in fine dining and enrolling in culinary school for a formal education, to name a few.
Using a commercial meat slicer to slice whole products like meats and cheeses, as well as vegetables, can bring efficiencies to kitchens when compared to manually cutting these products. Labor, whether in an independent restaurant or K-12 kitchen is at a premium and is better focused on high-value work instead. That includes menu creation, quality control and inventory management — all activities...
For any restaurant, including those that are independently owned and operated, providing a good customer experience is essential. Having adequate staff, creating memorable menus and offering seamless service are all important to establish return business.
