The more flexible your facility is, the more competitive you will be. That's because flexibility in food facilities is a strong advantage.
Because it allows an operation to grow, there is a smart trend toward increasing flexibility through design. For example, re-engineering the cooking line to allow your operation to expand into the change of menu items isn't just a good idea, it breathes new life into your offering. And, the selection of new equipment can allow your back of the house to be flexible under the hoods, as well as, in the prep areas...
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