We set aside days to prep specific vegetables all at once. For example, a prep day for celery; multiple prep days for potatoes, etc. This allows us to cook from scratch while conserving labor.
—Melissa Smith, Brookdale Alamo Heights
We take care in building our menus and consider the impact on the workstations as well as focus on recipe mapping. A menu that has everything under the sun all the time is not sustainable. We try to configure the menu to have choices but also [be] manageable.
—John Andrews, Ohio Living