"Meat and cheese trays. They are wildly time-consuming: $100 bucks a tray, $30 in food, and at least an hour in labor. Every year, at one store, a company orders at least 100 trays. It's like a $20,000 order, and they want it delivered over the course of two weeks. So, for two weeks, two to three employees just sit back and make meat and cheese trays for eight hours a day."
"Our German Apple pancake. First, you sauté Granny Smiths in clarified butter. Then, add three ladles of our German batter into the sauté pan. Throw it in the oven for 15 minutes. Remove from oven and add clarified butter and cinnamon sugar. Flip delicate pancake with a spatula and a dash of learning curve. Return it to the oven and cook for five more minutes. Flip the pancake onto a plate and ensure it reaches the table in under a minute, as it deflates rapidly."
"Boiled eggs. We would need to use a separate pot to boil your single egg for 8-13 minutes on a burner that we could also be using to cook multiple orders within that span of time. We can't simply drop the egg into our poaching pot, as poaching and boiling require different temperatures. Kitchens are small, and our burners are limited."
Large catering items like meat-and-cheese trays can demand extensive, repeated labor despite low ingredient cost, occupying multiple employees for entire shifts over weeks. Complex single-plate items such as a German apple pancake require precise, multi-step preparation and rapid service to avoid collapse, making timing critical. Simple-seeming tasks like boiling a single egg tie up limited burners and equipment, interfering with other orders and causing bottlenecks during service. Breakfast rushes amplify these issues because eggs require specific techniques and timing, increasing the chance of mistakes and staff frustration.
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