CATERING-OPERATIONS5 MIN READ
Coach a Chef Through a Menu Change
Use SBI language to discuss a menu execution change without triggering defensiveness.
Chef Marco CM Executive chef S Situation B Behavior I Impact The moment 20 sec Canape pressure Chef Marco changed the garnish for 500 canapes. The finish is beautiful, but it creates a two-torch bottleneck before tray pass. The goal is not to win a taste argument. It is to make the operational impact visible. 500 pieces 2 torches
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