At a time when operators of just about every stripe are concerned about rising food costs, any tips to help avoid food waste are welcome. We came across an interesting one on the “Food Waste Focus” blog maintained by Andrews Shakman, CEO of Lean Path. Shakman notes that in many cold and central production prep rooms, product is created and dated with expiration dates that don't specify a time of day. “The prep workers know whether the expiration is supposed to occur at the end of the date ...

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