There’s a dramatic difference between these two – vital minutes in a highly competitive event.
I’m wondering how this compares to kitchen and restaurant productivity? What’s lost and gained in the much faster 2019 process?
Safety should not be compromised, given that everything is calibrated and practised many times. The staff (about the same number) in the later process may be less skilled – they do just one thing, very fast. Will flavour be compromised? The original ‘recipe’ is probably not the same as the 2019 one – a different result for different times and customer expectations.
Worth discussing with your team how this could apply to a busy bar or kitchen – what new equipment is needed to match the speed of modern motor racing? Share your thoughts in the comments…