Kitchen Evaluation #2 - Getting to the bottom of things.

Every consultant looks for little things that need to be checked. For example, after a can or package has been used and put into the garbage management should take it out and shake it, scrape it and look inside. The question is: Is all of the food out of it?

Many times one will find find peas still stuck at the bottom of package of frozen peas. There may be some baked beans at the bottom of the can. When things start moving fast in a kitchen, culinary staff sometimes overlook things and take shortcuts. The purpose is not to beat-up staff, but to remind them that a few peas hers and a few peas there soon add up to a lot of peas!