Limit Sushi

Peter Curry
Food Service Manager
Eastern Washington University
Cheney, Wash.

At our new rec center operation we do made-to-order sushi one night a week for three hours. More than 150 rolls are served. The high volume offsets the slightly higher labor cost. Limiting serving time and on-site preparation are an assurance of freshness and
that is a big deal when dealing with sushi ingredients.,