For the most part, technology hasn't really gone into the kitchen beyond the POS system. This is no small thing.
When our computer systems, and billing systems fall apart, the whole place doesn't even know how to function. That alone is huge. Managing the clock-in process, and paperwork is no small thing. Technology helps a lot with that.
There is a lot of technology that goes into a building that makes a huge difference for chefs, but are we including that? Things that capture waste heat can help make the kitchen cooler, and lower utility costs.
Answer:
hi
Explanation:
im just doing this to get points sry :)
<span>Poas volcano </span>is above the frost line, and temperatures below freezing are possible. Nearly constant winds and saturating humidity contribute to biting cold at the rim.
