The culinary and operations directors discuss the upcoming plans for the brand
What is unique about the outlet?
Kunal Lahori, culinary director says when people eat at Pret To Go, we want them to feel like they would have made this meal at home. We are also committed to giving back to the community by donating all end-of-day food to blue-collar workers in the areas that we operate. No food prepared today should be served tomorrow, and no good food should go to waste. We support independent local businesses such as Essentially Cold Pressed Juices and Coco Yogo Organic Raw Vegan.
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Rania Lahori, operations director says we’ve designed the menu and stores in an inviting manner with plenty of communication around for our customers to understand what goes into their food. The farm-to-table ideal is upheld through sourcing ingredients from artisan producers and small local businesses whenever possible. Every ingredient is made from well-treated animal stock and 100% traceable food sources.
How do front-of-house and back-of-house support each other?
Kunal Lahori says the back-of-house carefully tracks the progress of the sales of the items and works on the production in order to ensure that front-of-house can restock in a timely manner.
Rania Lahori says the front-of-house operates like a display kitchen since it comprises of all the ready-to-go meals. The FOH manages the traffic and back-of-house forecasts and produces production independently, but both run seamlessly.
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