Hi .I am a food service manager for a high school .9 employees and serving over 1000 students daily we run 4 kiosks .believe it or not we cook alot from scratch still, we do about 25 catered events a year and I do a few privately. so thought this would be incitful for everyone.
What are some time savors you have come up with?
My staff have gotton most of our setups down to an art.But the biggest time saver is to put about an inch of really hot water in stain less pans a put lid on it will steam off everything than able to just go back and rinse before goin into dishwasher.
For catering We use ice sheets they are wonderful to keep thing cold.