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Question - The management team for the Graze Buffet meets each Monday at 9:00 a.m. to discuss the previous week's outcomes, including budget actual numbers compared to forecast numbers, production standards, equipment issues, employee challenges, and any other management concerns. For the last three weeks, one of the major topics has been lack of consistency from the kitchen. The new chef, Gina joined the team a short time ago and there is an expectation that the numbers will improve.
1. What information or feedback should the manager share with the new chef about "lack of consistency" from the kitchen? What do you think that means?
2. How might lack of consistency from the kitchen impact food cost?
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