In economics, the term “economies of scale” drives both efficiency and production. The term – or theory as it may be – dictates that as the number of goods produced increases, so does the efficiency of producing those goods. The reasoning behind the theory is simple: as a company produces a greater number of goods, it is able to divide its fixed costs (salaries, rent, etc.) among that greater number of goods, lowering the average cost per unit.
Economies of scale need not be limited to the boardroom. Its principles are equally applicable to the kitchen.
To make sufganiyot, I needed to …