2017), the authors Daniel Patterson and Mandy Aftel explain that a sharp blade can slice cleanly through the cell walls of food, thus preserving the integrity of the ingredient for crisp, clean ...

One issue is that labor has increased, notably from often cleaning the slicer, because it “takes a little bit more time to slice it than it does how we did it before.” Franchisees, so far ...

Subway workers on Reddit have echoed these sentiments. Some point out that cleaning the slicer equipment leads to even more work than before. “IMO as a franchisee since 2008, it’s a stupid was ...