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Are you afraid they won't add the right amount of the starch if it's separate? If that's the case, you could keep a sized scoop (ice-cream or dough-type spring-loaded) on the station and train them to use it.

Otherwise, can you put out smaller batches of soup? So that the soup with the starch in it doesn't sit for very long. This means more work for the cooks who have to re-load, but might solve the problem of serving temperature as well.

Hope this helps.
 
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