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Another way to grill meats. Want to reduce customer wait times without compromising texture or quality of flavor. - Page 2

post #31 of 38
Quote:
Originally Posted by greekexpress View Post

I would need to do about 100lbs of chicken at a time. That can be divided, but considering I also have other meats, and considering the time it takes for SV, it seems like the solution is more daunting than the problem. 

Assuming you go with a 13 gal. tank and your food-to-water bath ratio is 50/50 you should be able to get around 60 lbs.or so in there.  You may could get by with a single circulator but since you're pushing it you may need two.

 

While I'm a proponent of SV I can understand that at some point your capacity requirements (and logistics including vacuum bagging) become, as you say, more daunting than the problem. Than again a problem is just a solution waiting to be realized.

post #32 of 38

Now let's look at this from an objective standpoint.

 

Your problem?

 

Getting the internal temperature of the meat to a certain point in a limited amount of time right?

 

 

Solutions?

 

Precooking? Don't think it is gonna work. Why? Even though the meat will be cooked it will still take some time for it to get hot plus depending on the kind of meat(specially pork or chicken) when its internal temperature is hot enough the outside will be overcooked and dry. That is why I don't think this method will work for you. This could potentially work for chicken thighs and some of the fattier cuts of meat and pork. What kind of meat do you use? be specific. dimensions?  can it be altered? what does your competitor use?

 

It sounds to me like your competitor is cooking the meat, holding it and searing to order.

 

 

 

post #33 of 38
Quote:
Originally Posted by greekexpress View Post
 

 

Our competitor does not have a blast chiller. And they precook the meats in the morning. How do you think this is done without compromising food quality or safety?

 

Heh.. well the 4 hour rule.  :)  Maybe they bend it, twist it, a bit?

post #34 of 38
Quote:
Originally Posted by greekexpress View Post
 

 

I would need to do about 100lbs of chicken at a time.

How much chicken can you grill at one time? How many hours are you open?

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post #35 of 38

El Pollo Loco does it.  Takes a big grill.

post #36 of 38

I know the Pollo Loco near us has chicken on the grill from open to close. It's a great concept to reduce waste because they are able to use any and all chicken that isn't sold in whole pieces for their bowls, salads, burritos, and quesadillas. This maybe something GreekExpress can take into consideration on R&D on new items. 

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post #37 of 38

I was pretty much headed in the same direction as @panini & @kuan

 

There is a small, almost legendary, taco stand in my area that does phenomenal business with just a few minute wait for food. They have the grill going all day and fire batches throughout the day. There is a definitely a large middle ground between firing all at one time then reheating, and firing one at a time.

 

It takes 15 minutes to grill your meats so use this timeline against your 100# of chicken, etc. against volume of business to figure out how big of a batch to fire at one time. !5 minutes is easily workable. You are overthinking it.

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post #38 of 38
Quote:
Originally Posted by greekexpress View Post
 

 

I'm trying to avoid a holding cabinet for three reasons. 1) Space; We're looking to add more equipment to our kitchen. Add that to what we already have, and any equipment has to provide very good value to be included. 2) When it is steady, it will not be feasible at all to use it 3) when it is busy, we will increase food cost via added waste. 

 

I went to visit one of our competitors. I was waiting in line, ordered, and received my order within several minutes. I know he precooks the meats in the morning, but i don't know exactly what he's doing. This is why i'm so insistent on doing it this way as opposed to using a holding cabinet. It took him several minutes to prepare what we prepare in at least 15. The food did taste good and you can not tell it was precooked and heated.

 

How do you think our competitor is doing this?

     I think you have your answer. You visited the competitor. He's precooking the meats in the morning and you observe that as a customer you can't tell it was precooked.  I greatly admire and respect your desire to avoid loss in quality. I wish more restaurants would feel this way. But I think you are now over thinking the situation and overlooking the obvious. Precooking the meats doesn't necessarily mean a loss in quality. You thought it would, you now know it does not. His precise methods may not be your precise methods. 

     Take five or ten or fifteen or twenty orders of your meats, pre cook them, cool them, then heat and serve in what ever way works for your operation. In other words, run a test. Find the flaws if there are any. Try it again with any adjustments. Develop your own system. At some point you have to stop analyzing and start doing. Then analyze the results. This experimental process may cost you a bit in product but with your focus on quality I'm sure you won't let the customers feel the effects of your experiments. 

   Buying expensive equipment may simply be unnecessary. 

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