Walk-in cooler died mid-service and I had to split the line, what's your worst kitchen failure story?

Last Friday at the bistro I work at in Nashville, our walk-in compressor gave out right at 6pm. I had two tickets up and no backup fridge, so I moved the proteins to ice bins and told the servers to push the specials that didn't need cold storage. We made it through the rush but lost about $400 in prep that ruined overnight. My question is, do you guys keep a backup plan for equipment failure or just wing it and hope for the best? Has anyone else had to restructure their whole station mid-shift like that?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.