Planning Around Your Schedule

The first thing you have to take into account when you’re trying to decide what to cook is how soon you’re going to be able to get back to check on your cafe and transfer prepared entrees from the stove to the serving counters.  No matter how well planned your menu is, it won’t do you much good if you don’t get back to serve it in time. 

Food that sits on the stove for too long will spoil rather quickly, and this is something you want to avoid at all costs.  Not only will you lose the opportunity to serve this food, and so have to wait longer to replenish your serving counters, you’ll lose the money you spent on the ingredients that went into making is.  You’ll also have to pay to clean up the mess which, while not a hefty sum, starts to loom larger and larger when you’re not making money off of the food you’re preparing.