Your restaurant has a labor crisis. You are paying high wages. You are struggling to find good staff. Every minute of your team's time must be spent on high-value tasks. These are tasks that directly serve a customer. Taking an order. Making a drink. Cooking a complex dish. So why are you paying your expensive kitchen staff to be low-wage factory workers? If your team is in the back mixing flour and water you are throwing money in the garbage. As suppliers like LGM USA know your dough prep is your biggest source of wasted labor.

Here are five ways your in-house dough program is killing your profit. First you are paying for the mixing. This is a 20-minute job. Someone has to get the ingredients. Weigh them. Load the mixer. Run the mixer. Then they have to clean the 50-pound mixer bowl. This is a heavy dirty job. It is 20 minutes of high-paid labor that produces zero revenue. This is a pure cost.

Second you are paying for the portioning. After the dough is mixed someone has to divide it. They have to weigh out every single dough ball. This is a tedious and slow process. It requires precision. An employee doing this is not on the line. They are not cooking. They are in the back rolling dough balls. This is another 30 to 40 minutes of your payroll. This is more money you are burning.

Third you are paying for the management. Dough is a living thing. It is not a "set it and forget it" item. It has to be managed. It has to be proofed. It has to be rotated. Someone has to be in charge of this. Someone has to decide if the dough is "ready." This takes skill. It takes time. It takes mental energy away from the dinner rush. You are paying a manager or a senior cook to be a "dough-sitter." This is a massive waste of their talent.

Fourth you are paying for the inconsistency. What happens when your new employee messes up the dough? They use the wrong amount of water. They forget the salt. You have to throw the entire 80-dollar batch away. You have not just lost the ingredients. You have lost the labor you paid the employee to make it. You have paid someone to create garbage. Sourcing Wholesale Pizza Buns eliminates this risk. When you buy from a supplier you are getting a 100 percent perfect product. You have zero risk of labor waste.

Finally you are paying the "opportunity cost." The hour your staff spent making dough is an hour they could not spend on something else. They could not be developing a new special. They could not be deep cleaning the kitchen. They could not be helping on the busy line. You are forcing your team to do a low-skill repetitive task. This is bad for morale. It is bad for efficiency. It is bad for your business.

Your labor is your most expensive asset. Stop wasting it. Sourcing your buns is the easiest decision you can make. It converts all that wasted labor time into pure profit.

To stop wasting labor and start focusing on high-value tasks we recommend you learn more from NOVAKS BAKERY.