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A question about Covers...

post #1 of 7
Thread Starter 

I was reading in another thread that 100 covers is very very busy. I have never worked in the BOH in a regular restaurant as anything but an expediter/food runner. 100 covers does not seem very busy for the places I have worked, but is this pretty busy for you guys? My partner and I server about 200 to 250 people a day in my cafe. But this is only burgers, grilled chicken fish and chips and stuff like that.

post #2 of 7

Well, it really depends on the capacity of the facility.

 

When I operated a 20 top bistro, 100 covers = 4 turns, that's pretty busy! Especially with one BOH and 1 FOH laser.gifhump city!

 

Now, for a 100 top restaurant, that's a single turn, kinda slow, IMO

 

My wife and I did 300 burgers in under one hour at a fly-in once.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 7

It depends on not just the seating capacity, but the style of the restaurant as well.

 

Say like at an In~n~Out, 100 covers a shift/meal service is nothing to get excited about. I think seating for them is ~40-50 plus drive through.

 

But for places like El Bulli, service would break down at 100 covers. Seating IIRC is 50.

post #4 of 7

Depends on a lot of factors, type of place, type of menu, capacity of kitchen, type and how much equipment etc.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 7

True dat. I've seen quite a few menu v equipment conflicts. I think the classic is not enough fryer space.

post #6 of 7

My restaurant seats 266 people at full capacity including our little atrium. 100 covers is a slow night. On a really ROCKIN night, we'll do up to 700 covers. I haven't seen this yet but I hear it happens. Our ticket times are about 12 minutes, 16 for something like a well done steak. 

post #7 of 7

12 minutes is excellent. What type restaurant is it. Last place I was in was minimum  15 minutes between courses but it was upscale fine dining. WhenI was in NY we knocked out 2000 out of 2 kitchens at same time  in about 18 minutes , but that was banquet style. One kitchen fed 1/2 dining room and other one did other 1/2

 Service was called rolling a room which meant about 10 waiters carried plates into dining room and 10 stayed out there to serve on each side. It was organized an most of time went well.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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