Limit Sushi

FoodService Director - steal this idea - Peter Curry - limit sushiPeter Curry
Food Service Manager
Eastern Washington University
Cheney, Wash.

At our new rec center operation we do made-to-order sushi one night a week for three hours. More than 150 rolls are served. The high volume offsets the slightly higher labor cost. Limiting serving time and on-site preparation are an assurance of freshness and
that is a big deal when dealing with sushi ingredients.

 
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