I’d like to get some feedback. Prior to this, I was in a manufacturing sector where we had a to churn out monthly status report covering things such as raw materials, in-process inspection results, shelf life results, pest control issues (if any), customer complaints, housekeeping, production area inspection (maintenance, cleanliness or GMP issues) etc.
I’m wondering if the same could be applied to a central restaurant? The dynamics of both are slightly different and I’m not sure if this reporting style is a norm (or welcomed). Can anyone from catering/central kitchen/F&B/central restaurant shed some light? It’s a pretty small production area with less than 15 people in the kitchen.
Would like to hear some feedback or opinions on this, thank you.