Master planning with a Design to Value approach

This is an idea I’ve never seen before so I’m pretty excited about how practical it is for us.

Lentils simmered in broth and seasonings (great in a sandwich or on rice!).Fruits and Veggies (Cooked and raw).

Master planning with a Design to Value approach

Simple Veggie Soups.try this trick to keep them from browning.Carrots (Sticks or shavings for topping other stuff).

Master planning with a Design to Value approach

Sliced Green/Red Onion.Bell Pepper Slices.

Master planning with a Design to Value approach

Grapes (washed, removed from stems).

Berries (washed and sliced if needed).During that time, I was super-insistent on really high cleanliness and organization standards at all times.

I went to other stores to help them improve their own cleanliness.In fact, one of the people that I hired and trained went on to the national Barista championships (yes that’s a thing) and got the top marks in.

for cleanliness and organization.So I know about this stuff..

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