New efficiency measures in the kitchen

We’re implementing a new prep schedule that streamlines our process and reduces downtime. In our last shift, we used a batch system that cut our output time by nearly 15%. I’m curious if anyone else has tried similar strategies and what your results have been.

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The batch system really works! We tried something similar, and it cut our prep time significantly too. I’d suggest keeping a close eye on ingredient inventory — you don’t want to sacrifice quality for speed.

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