Scratch or Pre-Made?

Rarely do you find restaurants that are either all "scratch" or all "pre-made." Most everyone else uses a mixture of the two approaches. Certainly the balance between pre-made and scratch can change over time, but you want to have an understanding of the advantages and disadvantages of each approach. Figuring out the right balance of customer acceptance, kitchen staff and equipment capabilities, storage space, menu pricing and food costs all play a part in whatever combination you use. . . . (to read the remainder of this article, please log in below.)