jade3•15d ago

Rolled into a new kitchen last month and saw the prep station from 3 years ago vs now

Same restaurant, same head chef, but the old station had a 4 foot cutting board and now it's a 6 footer with three squeeze bottles per station. Walk-in went from chaos to labeled bins with dates written in marker, what changed?

2 comments

2 Comments

ray_king14d agoMost Upvoted

Labels being overkill changes everything.

butler.mark14d ago

Damn, I used to think labels were overkill but that walk-in setup sounds way smarter.