B.R. Guest shaves labor costs with remote commissary

Aremote commissary for dessert making and bread baking can help multiunit operators address rising labor and commodities costs and the dearth of production space in many kitchens, officials at B.R. Guest Restaurants say.

The New York City-based operator of 18 restaurants and one nightclub opened such a space nearly a decade ago in Long Island City, N.Y. Each week the 2,000-square-foot building prepares

Register to view the full article

Register to view this article

Already a member? .

TAGS: Operations
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish