Advice for a new line supervisor
Hi all!
I have been working in kitchens for bout 10 years now. I have worked from lil mom and pop restaurant, to high volume "bar &grill" franchise restaurant ,where I am currently. I am looking for a lil advice , im trying to come up with ideas for menu items ,kitchen advice regarding how you handle food waste. being summer time the corporate nature has us using fresh berries in our salads but our food waste went up b/c berries mold /go soft so quickly. would u happen to have any advice as to how to keep these items longer in the walk-in. as for menu items im looking for anything that would work in a "bar & grill" setting. i have mostly started this post to get brain storming and to get an more expert option from the community.
I have been working in kitchens for bout 10 years now. I have worked from lil mom and pop restaurant, to high volume "bar &grill" franchise restaurant ,where I am currently. I am looking for a lil advice , im trying to come up with ideas for menu items ,kitchen advice regarding how you handle food waste. being summer time the corporate nature has us using fresh berries in our salads but our food waste went up b/c berries mold /go soft so quickly. would u happen to have any advice as to how to keep these items longer in the walk-in. as for menu items im looking for anything that would work in a "bar & grill" setting. i have mostly started this post to get brain storming and to get an more expert option from the community.
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1 - 1 of 3 Posts
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