This question may be above the pay grade of all of us in here. But anyone know why the sub stations are set up like they are? (Individual stations that make the subs, as opposed to a Subway-style assembly line). I’ve worked in a number of different fast food settings, which is essentially what the deli has become (that’s a whole different post), and the assembly line approach is always the preferred method. Two or three workers on a line can probably double the production of two or three workers working individual stations. It can’t be a footprint thing, you could fit the assembly line into the same length as three individual stations. Anyone know why Publix has never done this? My apologies if this has been asked a lot before.