I thought my prep list was solid until a Tuesday lunch rush in Austin

We got slammed with a 40 top walk in plus our regulars, and I was short on diced mirepoix for the soup of the day. My sous chef, Marco, had to stop his own station to help me catch up, which threw off the whole line. It taught me to always double my prep estimates for that specific soup on days the convention center is busy. How do you guys adjust your prep for unexpected volume?

2 comments

2 Comments

brooke48412d ago

That walk-in sounds brutal. Do you have a system for tracking convention center events now, or is it more of a gut check based on the hotel block list?

barbarahill11d ago

It's like that in a lot of jobs, isn't it? You learn the hard way to always have a buffer for the busy times you can't fully predict.