Posts by ChowdaaHead

My restaurant sells ALOT of catfish and grouper filets. Unfortunately, our grill/flattop space in extremely small, and the saute is usually quite full. Can the filets be par cooked/baked and held for dinner service without much quality...

G'day All... I'm coming from a restaurant with few tables, and brining recipes to a substantially larger volume, and I need to scale my recipes ALOT higher. Any advice on the best way to scale to a much higher volume? I'm banging my...