Worksheet

Central versus outlet baking comparison sheet

A one page worksheet. Every product sits in a row. Columns give shelf life in hours, travel tolerance, current wastage reason, transfer variance, freshness record held and the recommended place: central, outlet or finish on site. A footer totals the products in each group so you can plan the first trial.

Name: ______________________   Business: ______________________   Date: ______________

Scroll the table sideways to see every column.

Cross out or rewrite any heading that does not fit your business. From the guide “Central kitchen vs outlet level baking: stock and supply compared”, www.gullysystem.com/blog/central-kitchen-vs-outlet-level-baking-stock-and-supply-compared