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Appreciation post: The day a broken walk-in fridge saved my service
Our main walk-in died at 11 AM on a Saturday with $2,000 worth of prep inside. Everyone panicked, but I had the crew move everything to the backup unit and the pastry cooler. We had to rework the menu on the fly, focusing on what we could save. It forced us to be creative and scrappy, and the guests never even knew. Has anyone else had a major equipment failure turn into a surprisingly smooth shift?
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the_sean19d ago
Wouldn't that kind of chaos just wreck your food cost, though?
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