Control your production!
Being a chef / manager, or perhaps just single handed with a lone GA means that one has to think smart and reduce the amout of repetative supervision.
These carrots were prepared for a service. But the container on the right is all surplus. Yes, it can be used – but probably not for at least one further day.
So some of the results of over-production are
This is the correct amount for a 60 cover service – remember that it is one of two vegetables served.
Note that it is a definable, repeatable, amount of veg. prep. No need to weigh or count. Just fill to the midway point, the holes are the guide.And this works for all root vegetables and the same method but different load lines for frozen vegetables and Savoy cabbage.
Spot the Difference
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