when life hands you lemons
DESCRIPTION
Answers to page 215 in our foodservice bookTRANSCRIPT
1. Checking the produce BEFORE ordering more
Asking about the quality of the lemons
2. The chef should have connected with the purchaser and manager before sending people out to restock in stores
3. Be aware of what is in-stock
Create a budget
Order from different businesses if that can reduce produce costs