Devon HendricksonBraineet
What if restaurants had thermometers in every pan of refrigerated food that would send the temperature to a program on a computer.
Devon Hendrickson
Devon Hendrickson
Then the company wouldn't have to pay the labor of having an employee take the temperatures of each individual food item, and the manager would also be able to make sure it is done the right way. Not just random numbers.
Arvid Ep
Arvid Ep
I evaluated that as a startup myself and turned down the idea because the measure is taken during re-stocking, so there is no saving potential by skipping it.
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