When it comes to commercial kitchen costs and efficiency in restaurants, one pain point is the cost of labor, and the difficulty finding it. Between increases in wages, goods, and services over the last few years, foodservice operators are always looking at ways to reduce the cost of staffing, especially when those staff members are so difficult to find in the first place.
It's no secret that successful companies in the foodservice industry take advantage of efficiencies without sacrificing quality. This is exactly why deli slicers became popular and are a mainstay in our industry. To ensure effective operation, though, it's important to ensure employees are using them correctly, both during and after service.