Know the capacities of your equipment and plan menus accordingly. If your broiler capacity is 200 steaks an hour and you plan a banquet menu for 400 people that features broiled shrimp as an appetizer and broiled steaks as a main course, you're in big trouble.
Spread the workload evenly among your equipment. If you have ovens, a broiler, and a fryer, balance the roasted and braised items, the broiled items, and the fried items. Don't let the broiler stand idle while orders are backed up at the deep fryer. Also, using a variety of cooking methods adds variety of taste and texture to the menu.
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