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The Saturday brunch rush that killed my old prep system
Back in 2015 I ran the line at a place in Portland that did a big brunch every weekend. We had this prep list that never changed, written by the guy before me. I followed it for months. One Saturday we got slammed, 180 covers before noon, and I ran out of hollandaise by 10:30. Had to make a fresh batch mid-service while still plating eggs. That was the day I stopped trusting any prep list that didn't have times on it, not just ingredients. Now every station I run writes the approximate time each item takes to make, so you know what to batch first. Has anyone else had a system that looked fine on paper but fell apart under real heat?
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caseyw121mo ago
Writing the time on each prep item is the exact thing that saved my ass too. I had a similar breakdown with a sauce once and after that I started timing every batch with my phone, just rough numbers like "8 min for a quart of hollandaise" so I knew to double it before I even started. Also helps to mark which prep items can sit for a while versus the ones that die fast, that changed how I ordered my whole morning.
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