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Warning: saw a line cook go from 45 minute ticket times to 12 in two weeks at my spot in Austin
Two weeks ago our new guy Marcus was drowning on saute, tickets were hitting 45 minutes and the expo was losing it. After Chef Ray moved him to grill and had him write out his station setup every morning, he dropped to 12 minute tickets by last Friday. Is it the station change or the setup habit that really did it, because I want to try it with my own crew?
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olivia_lopez9822d ago
The station change is getting too much credit here. Saute at most spots is a death trap during a rush because you're juggling pans and last minute pickups, while grill is way more linear once you know your temps. What actually fixed his times was the setup writing, since it forces a cook to think through their whole shift before service instead of reacting the whole night. I'd bet if you put him back on saute tomorrow with that same morning routine, he'd still hold 15 to 18 minutes.
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