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Unread 10-16-2013, 03:31 AM   #13
BigBellyBBQ
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Join Date: 11-15-08
Location: Lake View, New York
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take order at man door, first person assembles pork samie, 2nd person brisket samie and stew, 3rd mac n cheese, 4th ribs and slice turkey breast, slower hours 1 person on till, 1 person making samies, one person mac..my time on picture is 12 hours off. But to move the line Ihad 4 helpers between 2 and 7, I cut ribs and kept the warmers filled. I had 3 cambro 400 filled at 11:00 and at 3 I started to warm up another 8 trays of brisket, 8 pork and 12 macs...
What it cost for the extra help was well worth it,
I have to keep one person dedicated to the mac and I moved that outside due to the mess associated with it.
put your sauces at the end and keep the line moving
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Last edited by BigBellyBBQ; 01-18-2014 at 10:55 AM..
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