How to keep common labor-saving strategies from leading to more food waste
In low-labor situations, culinary operations have to come up with solutions that will allow them to stay open and stay profitable until the they can once again be fully staffed. But when chefs and managers choose a labor-saving tactic to fix one aspect of the operation, there may be pitfalls or unintended consequences, like an increase in food waste.
Find out what those pitfalls are and how to avoid them, from Leanpath Executive Chef Robb White.
