Loadingā¦
7
Am I the only one who thinks grinding your own burger trim is a waste of time?
Everyone at my shop swears by grinding trim fresh every morning, but I ran the numbers last month and we were tossing 6 pounds of it a week because it oxidized before we sold it. I started grinding twice a week instead, smaller batches, and our waste dropped to under a pound while nobody at the counter noticed a thing. Anyone else get pushback from their crew for cutting down on daily grind?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.