Are you thinking of adding a commissary to be used for production of finished goods, like breakfast sandwiches, regular sandwiches, salads and burritos? While this can help optimize a store operation, it is only one goal of a commissary or production kitchen. During this session and based upon his vast experience as a chef, traditional restaurant operator, convenience store foodservice director and current owner of a multi-award winning food truck and restaurant, Chef Bob Derian, will share important insights around the pros and cons of a commissary/production kitchen, focusing on the needs of the multi-unit operator and the opportunities a production kitchen can offer to decrease food cost and increase consistency and quality.