While cooking from scratch keeps meals fresh and healthy, the time and labor commitment just isn’t possible for operations serving thousands of meals daily. Enter its cousin: speed-scratch cooking. Speed scratch can be a big scheduling help, but the premade items it requires can also be a calorie bomb if operators aren’t careful. Someone who knows that lesson all too well is Stan Hodes, executive chef and operations manager at Baptist Hospital of Miami, who, along with his staff, serves 15,000 meals a day in eight service areas. Here, Hodes shares his top tips for keeping speed-scratch methods both helpful and healthy at the Baptist Health South Florida facility.