Equipment Limitations

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.

Was this article helpful?

0 0
Gluten Free Living Secrets

Gluten Free Living Secrets

Are you sick and tired of trying every weight loss program out there and failing to see results? Or are you frustrated with not feeling as energetic as you used to despite what you eat? Perhaps you always seem to have a bit of a

Get My Free Ebook


Post a comment