When we hear the word “Line”, our first thought is to head for the door. Instead of having customers leave or become agitated, what if you could you make your serving line a conversation piece?
Serve your hot breakfast in the morning and then switch the line up to cold for the sandwich/salad lunch menu. It is prepped to be a drop in that sits level with the counter and is NSF7.
Going mobile with wrapped breakfast and lunch choices and including salads provides convenience and an easy platform to overcome distances.
Menu changes cause the need for the appropriate kitchen equipment.
Undersizing is the most painful mistake because your customers get shortchanged or you are stuck running out to buy ice.