Behind the Scenes: Running a high-volume commercial kitchen

Have you ever wondered how the Nourish kitchen actually runs behind the scenes? Well, I sat down with Gary, our head production manager, one afternoon to find out just how the gears turn efficiently in a high-volume commercial kitchen. He's convinced that the 5 attritubutes that make Nourish run so smoothly are:

1. People/Staff:  A lack of turnover with our production team means less time spent on training and more time on increasing efficiencies.

2. A team that truly cares about the business and product. 

3. Organization of upcoming sales volumes and inventory.

4. Having a rhythm with menu rotations. 

5. A recipe database (Parsley) that allows for scaling up or down quickly.

Thanks Gary! You make it look so easy!