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Facilitate food-on-demand vs. having to cook-and-serve which
reduces staffing costs. - Reduce overtime, improve employee morale.
- Prepare in bulk at one facility and portion and safely
transport food to other locations reducing kitchen management costs
at multiple locations.
- It is hard to determine what items on your menu will be ordered
each night. Cook Chill is a more efficient way of solving the
age-old dilemma of matching food production to demand. It enables
you to create a “food bank” of a variety of food products that are
removed and reheated as needed.
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