Just realized how much my prep style changed after that one crazy Saturday at The Millhouse in 2019.

We got slammed with a 60-top walk-in right after a wedding party, and the only way we kept up was by having every station pre-portion their mise for the entire night into those little metal bowls, something I still do now for any service I think might get wild.

4 comments

4 Comments

ryan_black2mo ago

Yeah the "pre-building whole pizzas" thing is wild. My friend had a similar meltdown at a taco truck during a festival, they started pre-folding napkins around plastic forks like a damn assembly line just to survive.

emma_baker6114d ago

Saw this happen at a food truck event where the guy started pre-portioning all his toppings into little cups before the lunch rush even started. Honestly, it was a total game changer for him - he kept that system going for every event after that. Ngl, watching him work through the chaos actually made me rethink how I prep for busy days at home.

wader712mo ago

Oh man, that totally reminds me of my buddy's story. He worked at this pizza place that got absolutely crushed by a little league tournament one time. They started pre-building whole pizzas on parchment paper, sauce and all, just to keep them moving out the door. He said it changed how he sets up for a rush forever.

dianam192mo ago

Actually that sounds like a total quality nightmare. Pre-saucing the dough would make the crust all soggy before it even hits the oven. Your buddy probably just got lucky with a fast rush that day.