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IANAEC (Evil Capitalist)...but my first thought is to keep number of slower-to-make menu items down, allow up to (say) 7% "made & unsold" waste on those, and do
by bell-cot 2y ago
IANAEC (Evil Capitalist)...but my first thought is to keep number of slower-to-make menu items down, allow up to (say) 7% "made & unsold" waste on those, and donate the unsold ones to the Local Shelter (or whatever) every day for the tax write-off. Disappointing a cash customer costs far more than the wholesale value of a burger or two.
And maybe workers on harder-to-fill shifts get to take a few would-be-donated burgers home every day, too.
- PaulHoule 2y agoAt BK in the 1990s we “did it” like so: burgers and buns went into a “broiler/steamer” machine which did the flame broiling on top and toasted the buns on the bottom, we would assemble burgers (regular size) and whoppers (XL) and put them in the steam tray, people at the whopper board and burger board would take them out of the steam tray and put the condiments on and put them in boxes in the heat chute. Burgers could sit in either the heat chute or the steam tray for 10 minutes and we were supposed to throw them out if they went over that limit. Under normal conditions we didn’t throw a lot of them out but we would go to a purely on demand model on Sunday afternoons when we could sometimes go 20 minutes between customers.