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.
K-12 kitchens focused on semi-scratch and scratch cooking can gain several advantages, including greater control over ingredients and the ability to provide menu items with more fresh fruits and vegetables. But with these advantages comes the need to pay increased attention to food safety.
