Quality management, food preparation

Dotting the landscape of suburban North America, the family restaurant chain lies somewhere between the bistro and the fast food restaurant. Menus are longer, the food preparation is more complex, the kitchen has multi-purpose stations dedicated to types of food and sophisticated systems for communication and tracking. By streamlining the logistics of managing the overall process and improving the duty cycle of kitchen equipment, kitchen staff and kitchen space, these restaurants are able to efficiently offer the restaurant s most popular items and more rarely ordered novelties. The food quality is consistent, the response time is fair and the price is relatively low. 

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