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Old June 20th, 2012, 06:03 PM
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green_rd green_rd is offline
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Join Date: May 2008
Location: Indianapolis (USA)
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Cost savings and waste reduction. Once food leaves the kitchen it has to be thrown out. A couple of uneaten pieces of bread here and there may not seem like. But multiply that by 300 tables and then a fleet you have a lot of wasted food.

Not to say that cost isn't still the prime motivator.

BPC - I think sourdough would be great, it is best warm.

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