Metal, solar, synthetic—materials are evolving. How did you get trained or stay up to date?
I cap SKUs and station time when we cater crew training days — no dish over 8 minutes at a station and no more than 15 unique components — then tag each item for ‘dietary needs’ so gaps pop out. It keeps logistics sane while still hitting guest preferences; small caveat: leave one wildcard item so the menu doesn’t feel over-engineered. Do you cap SKUs or prep minutes when you balance logistics?