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Jeannie Peck and Donna Potter with Bill Treadway in 2014
WILLIAM TREADWAY TAUGHT AT SHS FROM 1960-1984
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One thing I noticed is that nothing prevents you from preparing the pizzas in between days. So in practice you 🌝 could bake a bunch of pizzas completely, then start a new day and just serve the pizzas to the clients.
I 🌝 came up with a couple of ideas that might help with this:
The kitchen area should be restricted during “night time”, 🌝 and maybe the team should be instructed to do some other work (like cleaning, shoppinng, etc).
Pizzas should have a lifespan 🌝 (in every state, from dough to finished pizza)
When a new day starts, all pizzas should be destroyed
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