CHARLOTTE, N.C. -- Harris Teeter is finding ways to liven up its food court operations and at the same time cut down on labor costs. The trick, in effect, is to turn the back room inside out. The chain is bringing back-room functions, such as production and packaging of self-service salads and chilled pizzas, into food stations on the selling floor during off-peak daytime hours. Those functions had been relegated to a third shift in the back room during the night. By dragging them out ...

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