My work experience is mostly with restaurants in the fine dining category, where cooks had a good bit of culinary training. So I haven't ever seen for myself how more casual restaurants might handle the challenge of getting less-experienced cooks to prepare dishes to order consistently. I have recently taken on additional work with some successful, casual, sit-down restaurants and am trying to do some research. Recently, I heard some chefs discussing how impressive Texas Roadhouse was. Not specifically for the quality of food, but that they had succeeded in their consistency. It left me wondering what their secrets are? What techniques do successful chains use that will allow food to be cooked fresh to order but maintain consistency? For example, I am testing having more things pre-portioned and moving to using portion scoops on the line. Seasoning is one of those rather persistent issues. It is (or should be) easy enough during prep, but for those steps that require seasoning once a dish is fired, I find that my staff still struggles with using the proper amount. But the problem doesn't end there. Like so many others in this industry, my city has a severe shortage of qualified cooks. Business is good, so that means we look to bring in less experienced staff we can coach up. And we are trying to make some of the food easier to prepare consistently, with step by step instructions for firing each dish along with specific amounts of each component and cook times. Is anyone aware of any resources I could look into?