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I swapped my saute pan order during service and it fixed my timing
Used to always start with the stainless steel pan for searing proteins, then grab a nonstick for delicate fish later in the shift. One Tuesday about 3 months ago, I flipped the script and started with the nonstick first for quick veg prep and built everything backward from the protein's cook time. That simple switch cut down my plate wait by maybe 2 minutes per ticket during the dinner rush at our place in Denver. Has anyone else tried changing up their pan sequence or am I just late to this?
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fisher.thomas12d ago
I flipped the script" - that's a good way to put it. I read somewhere that a lot of old-school cooks swear by doing the veg first in nonstick because it frees up the stainless for the main protein sear without cross-contamination. Seems like you found a better rhythm for your flow.
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gracethomas12d ago
I made a similar switch at my shop a while back - started using a cast iron for the veg while the protein rested, then hit the protein with a fresh hot pan for searing right at the end. Shaved off about 90 seconds per plate, which is huge when you're slammed on a Friday night.
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