timmac
DIS Veteran
- Joined
- Jul 18, 2007
- Messages
- 1,872
I've heard this quoted several times, and while I don't think there's any excuse for poor quality food, I have to respectfully disagree that the cost is the same.
In terms of the food cost only, yes, it's the same ingredients either way, but that's only a fraction of the total production cost. I would imagine both labor costs and operational costs are significantly lower when some items are mass produced ahead of time (either by minutes, hours, or just once at the beginning of the day). Economies of scale and all that fancy terminology
Based on the nature of the complaints, with food being old, cold, and/or dry, it seems this is probably the case. Again, totally does not excuse poor quality, but there is definitely some cost associated with it.
In terms of the food cost only, yes, it's the same ingredients either way, but that's only a fraction of the total production cost. I would imagine both labor costs and operational costs are significantly lower when some items are mass produced ahead of time (either by minutes, hours, or just once at the beginning of the day). Economies of scale and all that fancy terminology
Based on the nature of the complaints, with food being old, cold, and/or dry, it seems this is probably the case. Again, totally does not excuse poor quality, but there is definitely some cost associated with it.
