“Order up” is what a cook says when placing a ready plate on the wait staff pickup shelf.
Way before any of this is possible, brainstorming the menu happens.
It’s important to think through what hungry people want to eat, what would easily sell, what has a decent profit margin, and what is practical to store and prepare repeatedly?
Wisdom: Whatever you decide to “cook” at scale, it should fill your soul with a higher purpose you can’t find doing anything else.
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