Transitioning Back to Scratch Cooking: Strategies for Optimizing the Kitchen and Labor Force
(Room Hotel - 3rd Floor - River Oaks)
11 Jun 23
4:15 PM
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5:00 PM
Demonstrate strategies returning to scratch cooking in the Cafes. Why this is both preferable, as it produces a vastly superior and less expensive product, but also necessary due to current supply chain and vendor issues plaguing Child Nutrition. Demonstrate what is necessary to accomplish this goal both from a labor aspect, but also an equipment aspect. Strategies to both train current staff and integrate new staff with culinary knowledge into a team. Finally, we will provide kitchen "hacks" on how to increase efficiencies in the kitchen. To ensure a fulfilling work environment while producing vastly superior food at less cost.