Dominoes, my friend…playing with the menu is like playing dominoes. Things are carefully paired to take into account average customer counts, product delivery dates, storage space, equipment needed (not just for one meal but for multiple within a day,) pans needed – hence greater pressure on the folks in the pot sink who need to turn them over, popularity of items, how close together similar items are, etc. It sounds like an easy task to flip a couple of meals but it’s not all that simple when the volume of product needed is sometimes close to 1200 portions. Perhaps you could find a way to change your meeting days once or twice a semester?

Thanks for writing,

Cheryl

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