Currently we do knife sharpening in-house and save the sharpening fee. What cost advantage is there for us to have “D & R Sharpening Solutions” perform the sharpening of our knives?
While on the surface it appears that performing knife sharpening in-house is cost effective this is quite often not the case as the sharpening fee is not the only loss to consider. The employee who performs the sharpening must be removed from his/her normal duties to accomplish this task. This means a loss of hourly pay, manpower, flexibility of job assignments, and end product. The loss of end product is often the greatest loss to consider. Can you imagine what other tasks this employee could be doing, that would be more productive, than sharpening knives? The answer to this question may have effects towards solving workflow, and output, issues. Another consideration is productivity of the entire kitchen. If a knife can be sharpened to a higher degree, than one’s accustomed, you will see direct positive results. A chef using a sharp knife is much more productive than one using a dull knife. His cuts are more deliberate, precise, and controlled. His time is not wasted on multiple slice
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