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My main oven at the restaurant gave out right before the Saturday dinner rush
It was last weekend, and the temperature just dropped 75 degrees in the middle of service. I had to move all the proteins to the combi oven and rework the whole ticket flow on the fly. Has anyone else had a major piece of gear fail during a peak time, and what's your backup plan?
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sage_moore378d ago
You mentioned the temperature drop being a "silent killer" but I gotta respectfully disagree a bit. In my experience running a food truck for a few years, the real silent killer is not having a backup plan in place before the rush hits. A temp drop is bad, sure, but you can work around it if you've got a combi oven or another piece of equipment ready to go. The real nightmare is when you're scrambling with no fallback at all, like trying to pan fry 40 steaks on a flat top. Sounds like you handled it right by moving proteins fast, but the lesson is to always have that plan B drilled into the crew's heads from day one.
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