Weekly focus 5.1-5.7.17
2 views
Skip to first unread message
Zlati Christovova
Apr 30, 2017, 3:47:50 PM4/30/17
to joji...@yahoo.com, juliy...@list.ru, milicara...@gmail.com, milos.milu...@gmail.com, amba...@googlegroups.com, bigdaddybojanm...@outlook.com, zlat...@gmail.com, Kristen Hopkins, ljub...@gmail.com, marvi...@hotmail.com, Lucija Kavran, neven...@hotmail.com, milu...@gmail.com, rachael.fe...@gmail.com, alina....@gmail.com, Smili60, marko...@gmail.com, marvin...@gmail.com, Chayes, boris.k...@gmail.com, jkt...@gmail.com, frankad...@gmail.com, filipj...@gmail.com, eliseome...@gmail.com, nena...@hotmail.com, bobc...@yahoo.com, Martasimic, julialaza...@gmail.com, vladys...@gmail.com
Good afternoon team,
Until now we had knowledge about two food stations – cold and hot. What all of us didn’t know is that hot station is divided by GRILL, SAUTE AND FRYER. Very helpful for better, faster and efficient service will be to learn which food items are coming from those three stations. This knowledge will help you to receive the food for your tables faster and as well the kitchen could avoid tickets in red color.
Please find attached brunch and dinner food items by station – cold, sauté, grill and fryer.
Let’s learn together better way of placing orders towards the stations.
Thank you,
--
|
Zlati Christovova Manager |
|||
| 523 8th street SE, Washington, DC, 20003 cell: 202/751-7755 |
|||
 |
|||
 |
 |
 |
 |
Reply all
Reply to author
Forward
0 new messages