How many kids do you serve? In what kind of of time frame do you serve them? What is a per portion budget? What equipment do you have at your disposal? What kind of skills does the kitchen staff have? One part of my business is I serve over 1100 students and teachers from 50 plus cultural backgrounds and national origin, prepared from scratch, with some specifics I can probably give you some advice.
7/25/16 at 4:28am