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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. ...