A preparation strategy of making smaller amounts of food multiple times daily — as opposed to fewer larger batches — can drive labor costs skyward. But according to John Mountford, an area director at Austin, Texas-based Chuy’s, sticking to small batches yields better food, and better food leads to greater sales. “Everything we make is produced with a ‘[make] less, more often’ mentality,” said Mountford, who oversees the 45-unit chain’s ...
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