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I had to choose between a flat top and a second oven for my egg station, and I went flat top
Our brunch service was getting hammered every Sunday, and I had about $4,000 to spend on one upgrade. It came down to a 36 inch flat top or a second stacked oven for the egg station. I picked the flat top because omelets and hash browns were the slowest tickets on the line. First month in, ticket times dropped from 14 minutes to 9 on the busiest days and we stopped losing the scramble orders. The trade off is the oven fits more plates at once for big parties, so we still borrow space from the pastry side on Saturdays. Curious what other brunch cooks would have picked for the same money.
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