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
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
Last edited by BigBellyBBQ; 01-18-2014 at 10:55 AM..