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?
