If these are boneless chickens there is no reason they can't be done to order. It doesn't take that long to grill off a boneless breast. But even doing then to order doesn't mean that you can't anticipate your rush and get a few on, to cover your butt. That means when the first ticket of your lunch rush comes in, there is no harm in throwing on a few extra breasts to keep yourself ahead. But only a couple of breasts, that way you don't have chicken lying around getting dried out. As those get ordered you throw a few more on, keeping just ahead of the rush, and as it dies down you let your supply die off as you have more time and can cook them "to order". This is a technique I had to use at one place I worked where our lunch rush was fast and busy (100+ covers, "fine dining" yet wanted to be in and out quickly, in about 1 hour) other than that I have always just cooked them as the orders came in. Really doesn't take any longer than a MW burger.
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From Man's sweat and God's love, beer came into the World-Saint Arnoldus |