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Friday night we ran out of ribeye at 7:15 and I almost walked out
Last Friday our walk-in got delivered a short order, 18 ribeyes instead of the 40 we needed, and we sold out by 7:15 on a full house. I had to tell six tables in a row we were out of the special, and one guy actually stood up and left. My grill guy Marcus kept his head down and we pushed the pork shoulder and a mushroom risotto I threw together, and somehow the night ended with zero comps. We did 212 covers and only two bad reviews. How do you all handle running out of your headline dish on a busy night without it wrecking the whole service?
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