The China Schedules Guideline
- The following guidelines developed for a full-service China express operation. The Master schedule was developed with the assumption the minimum of 1 chef would be needed per day to operate the Hot case, Ready Meal and Cold China express.
- On of the main keys to a successful operation is to be able to maximize the sales. Our small-batch cooking process give customer a takeout alternative.
- And all Chef’s during the peak times to provide Diamond condition of freshest Cuisine to our customers.
- No Chef’s should be at the lunch or breaks during the crucial peak sales hours between 11am-1pm and 5pm-6:30pm.Chef’s must make sure the China hot case must be Fresh and full before Lunch or break.
