What is a common limitation associated with the assembly serve food preparation system?

The assembly serve food preparation system typically involves pre-prepared meals that are assembled and served at the point of service, rather than cooked from scratch. A common limitation of this system is the potential for decreased food quality. This occurs because foods are often frozen or pre-packaged, which can compromise their freshness, texture, and flavor compared to meals that are prepared fresh.

In an assembly serve system, while the convenience of rapid meal service is a benefit, it can lead to challenges in maintaining high standards for food quality. The taste and nutritional value may not be as optimal as those found in systems that utilize made-to-order preparations. In contrast, high labor requirements and complex equipment needs are more characteristic of scratch cooking systems rather than assembly serve systems, and while there may be increased variety available in the menu, it might be limited by the quality of pre-prepared items. Thus, decreased food quality is the most relevant limitation in this context.