Scratch-made dishes continue to be hot sellers in on-site feeding, but they require more labor in an industry with staffing pressures. At North Carolina State University, Executive Chef William Brizzolara says his team created a soup matrix to cut down labor and prep time. The charts provide the ingredient ratios of different soups and stews broken down by produce, proteins, starches and thickeners, matching up complementary flavors. “[The matrix] helps units quickly and accurately create soups,” he says.
William BrizzolaraExecutive ChefNorth Carolina State UniversityRaleigh, NC
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