社食メニュー開発 社員食堂風 海老ピラフ｜30分で作る高回転レシピと段取り術
社員食堂風 海老ピラフとは？現場責任者が毎日300食以上を回してきた、段取り設計で作る"本物の"一皿「社員食堂風」と聞くと、なんとなく地味・安っぽいイメージを持つ方もいるかもしれません。でも実際は逆で、社員食堂の炒飯系メニューは限られた時間...
テクノロジーで変わる世界、食も革新。『友スケremake cooking』で未来型キッチンへ
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