What’s stopping you from investing in better, smarter cooking or baking equipment for your commercial kitchen? Is it money? Is it space? Or is it plain old why-mess-with-a-good-thing inertia?
We’re not about to stop store managers who feel inclined to remodel their kitchens top to bottom. Still, business owners and decision-makers must know a large-scale, costly upgrade is no guarantee of success or even turnaround from past failings. A targeted approach, one that focuses on unique struggles and goals, has a greater potential to return in spades what a team puts into it. What are examples of such a method, and why do they work as well as they do? [Read more…]