PREPARATION IS THE KEY INGREDIENT

The biggest challenge to making a made-to-order program work is making sure everything is ready when the lunch crowd arrives, most deli executives agreed.E.W. James & Sons, Union City, Tenn."And don't make things complicated," he advised. "We've educated our customers to know that our sandwiches are made on our signature sourdough bread, unless they request something else. So our people don't waste

The biggest challenge to making a made-to-order program work is making sure everything is ready when the lunch crowd arrives, most deli executives agreed.

E.W. James & Sons, Union City, Tenn.

"And don't make things complicated," he advised. "We've educated our customers to know that our sandwiches are made on our signature sourdough bread, unless they request something else. So our people don't waste time asking what kind of bread they should put the sandwich on," Bruff

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