Prepare to please
Provide a range of portion sizes on the menu so guests can match their order to their appetite. |
Cook dishes only on demand, or use past orders to forecast proper amounts. |
Let guests choose their own sauces and side dishes so they won’t leave foods they dislike on the plate. |
Train and mentor staff to avoid recipe and cooking mistakes and to follow serving size guidelines. |
Getting More From Less
SPENT COOKING OIL |
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FRUITS, VEGETABLES & HERBS |
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PROTEIN AND CHEESE |
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BEVERAGES |
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