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Switched my bacon slicer from 3mm to 5mm six months ago and my sales tell two different stories
I run a small shop in Boise and for years I cut my slab bacon at 3mm because that's how the old owner set the machine. Back in March I bumped it to 5mm for a catering order and just never switched back, and now my regulars buy the thick cut twice as fast but my food service guys keep asking where the thin stuff went. So which side wins for you, do you keep one thickness and stay known for it, or run both and eat the extra setup time?
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ericjackson13h ago
Run both. Your regulars want thick and the food service guys want thin, so give each what they want (and just eat the setup time). Losing either group costs way more than a few extra minutes at the slicer.
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