SummaryIn this episode of the Prep List, Shaun discusses the current trends in the hospitality industry, emphasising the shift towards smaller teams and the importance of simplification. He highlights how technology can enhance efficiency without overwhelming staff, using a case study of a cafe that successfully implemented a new ordering system. Shaun also spotlights To Be Frank Bakery, a client known for their signature product, the cinnamon morning bun, and encourages venues to identify their unique offerings. Finally, he poses a reflective question for teams to consider what inefficiencies they are tolerating and how to address challenges.

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