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Switched my line cooler from ice bath to a 4 inch hotel pan setup in March and my Saturday ticket times dropped 6 minutes
I used to fight the ice bath all through Friday prep, and now I just drop two pans in the lowboy at 38 degrees and walk away. Over 8 weeks my grill guy stopped waiting on me for mise, and our ticket average went from 19 minutes to 13. What's your setup for cold holding during a rush, are you still doing ice or did you switch to pans too?
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