So I'm not a chef, just a humble home cook. I'm investigating the idea of a business involving making good quality lunches for office workers. My main interest is actually the logistics and marketing of the business because that's what I do. I'm looking for advice from professional chefs about how many lunches (all identical) one chef could prepare in say a 4 hour period in a professional kitchen. To add some context the lunch would usually consist of three parts, say:
Thanks in advance for any helpful answers,
Stephen
- Cannellini bean & egg salad with crispy crumbs
- Sweet potato & chorizo quesadillas
- Fruit Salad
Thanks in advance for any helpful answers,
Stephen