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Thread Starter 

Hey Chefs

 

First time poster here, but long time reader. These forums have helped me a great deal in the past but now I need your guys help! 

 

I run a high volume kitchen that does a seafood boil every thursday. Thursdays are not our busiest day at all but I need to have at least 30 orders ready to order in about a 5-6 hour window. 

 

My current set up is cooking up the corn on the cob, quartered baby red potatoes, andouille sausage and holding them separately in a make shift steam table on the flat top. Then we boil the shrimp to order. 

 

Equipment at my disposal

- 6 foot flat top grill

- 2 burner stove (need one open for mussels)

- Hot Box cabinet with plenty of spare room

 

My set up works fine now but I feel there is a more efficient way. We need to push fast ticket times because of the high volume. Any ideas for improvement!? 

 

Thanks in advance!