Posted on January 13 2018
How to Reduce Labor Costs With Proper Equipment Selection
Food and labor costs chew up the bulk of any restaurant’s operational budget. When the two conflict, the result can spoil the bottom line. That’s why solidifying the platform of the kitchen, is pivotal to the success of a restaurant. Equipment, first and foremost, must match the needs of the menu and sales projections for the store. The three keys of proper equipment selection: Efficient cookers: Advanced food-holding systems: Kitchen balance
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