{"id":9493,"date":"2016-09-03T05:59:59","date_gmt":"2016-09-03T12:59:59","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=9493"},"modified":"2016-09-03T05:59:59","modified_gmt":"2016-09-03T12:59:59","slug":"begin-with-the-end-in-mind","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/begin-with-the-end-in-mind\/","title":{"rendered":"Begin with the end in mind"},"content":{"rendered":"<style>\ndiv#keypoints {\n  margin-left: 2em; margin-top: 0.5em;\n}\nli#takeaway1, li#takeaway2, li#takeaway3 { \n}\np#quote {\n  background-color: #AFEEEE; padding: 1em; margin-top: 0.5em; font-style:italic;\n}\n<\/style>\n<div class=\"richsummary\">\n<p id=\"abstract\">It&#8217;s easy to come up with an idea for a great new menu item. It&#8217;s much harder to figure out how you&#8217;re going to serve that menu item at scale. How will you handle rushes and lulls? How will you make sure to be supplied with key ingredients? It&#8217;s important to keep in mind the end goal, and how you&#8217;re going to serve large quantities, when coming up with a new food item.<\/p>\n<p>Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">With wage increases and minimum wage pressure threatening profits, chefs and operators alike are pressured to trim staff and avoid increased labor expenditures.<\/li>\n<li id=\"takeaway2\">Modern kitchen equipment such as heated holding cabinets can provide solutions to extending the ability to serve quality product as well as helping to expedite products that are needed urgently.<\/li>\n<li id=\"takeaway3\">Utilizing today\u2019s modern combi ovens function as precise low-temperature ovens capable of cooking foods over many hours, even days, to achieve exceptional tenderness and moisture retention.<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;As a chef or operator, put yourself in your customers\u2019 shoes. It is the best&#8211; maybe only&#8211; way to understand the optimal way to build a process that delivers the best quality food to that valued end consumer.&#8221;<\/p>\n<p id=\"source\"><a target=\"_blank\" href=\"http:\/\/nrn.com\/kitchen-innovations\/begin-end-mind\" rel=\"noopener\">http:\/\/nrn.com\/kitchen-innovations\/begin-end-mind<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s easy to come up with an idea for a great new menu item. It&#8217;s much harder to figure out how you&#8217;re going to serve that menu item at scale. How will you handle rushes and lulls? How will you make sure to be supplied with key ingredients? It&#8217;s important to keep in mind the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8105,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/9493"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=9493"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/9493\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8105"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=9493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=9493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=9493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}