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jerryking : expediting   1

The Quarterback of the Kitchen? It’s Not Always the Chef - The New York Times
By Tejal Rao

April 17, 2018

You’re most likely to notice it in the abstract, if you notice it at all. The work of a good expediter is in the pacing of your dinner. It’s in the steadiness of the room. It’s in the sense that everyone in the restaurant is moving to a single, unbreakable rhythm.
cooking  management  restaurants  expediting  data_driven  commercial_kitchens 
may 2018 by jerryking

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