During gaigosai period, I was making the Indonesian cuisine in our restaurant. Compared to the number of us in the Indonesian language department, the number of dishes that we decided that we make in gaigosai was very large. So, we had to make each dish with a small number of people in divided teams.
We every day in gaigosai period, for Preparing of cooking for the next day, go to purchase from an early time. To do this, we had to get a member of the team to be away from our shop to Musashi-sakai. we had to reduce the number of people more.
This is reason why I came up the project of Deputy Buying-in.
We every day in gaigosai period, for Preparing of cooking for the next day, go to purchase from an early time. To do this, we had to get a member of the team to be away from our shop to Musashi-sakai. we had to reduce the number of people more.
This is reason why I came up the project of Deputy Buying-in.