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Warning: I ran a Friday dinner rush with a broken tilt skillet and it turned into my best service yet
The heating element died at 4pm and I had 90 covers booked, so I moved every sauce to the two working burners and the flat top. We sold out of the short rib by 8:15 and got zero complaints, which has never happened on a normal Friday. Anybody else find that losing one piece of equipment forces better ticket flow, or did I just get lucky?
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wrenstone4d ago
Had a similar thing at a pizza place I worked at years back. Our big deck oven went down mid shift on a Saturday, so we started finishing pies in cast iron skillets on the range. Weirdest part was the crust got these crispy edges people went nuts over, and we ended up with a wait list out the door. The owner talked about buying more skillets for weeks after that. Never did figure out if it was the crunch or just the chaos making everyone work faster. Sometimes the broken stuff makes you cook with your gut instead of on autopilot.
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