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Unread 06-13-2012, 05:00 PM   #3
is one Smokin' Farker
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Join Date: 07-03-09
Location: Burris Crossroads, GA
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You know I had not thought about a oven cooked or a rotisserie style chicken. Great idea!

I have thought about a carving station as the existing restaurant currently has a char-broiling and carving station up front. My worries are impeding flow, especially at lunch rush, thus resulting in longer turn arounds. But, now that you bring it up, I can't see why a carver could not be carving and a server portioning and serving during the heavy rush times. Thanks for the advice.

Bob, I knew when I posted this you would respond with some great advice. Thanks for not disappointing me or the other Brethren. In your honour I may just have to add some fish sauce to my glazes and marinades in lieu of Worcestershire.

Got any favorite Southern foods you think I should put out?
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