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My walk-in died at 6:40 on a Friday and I served 90 covers off two burners
The compressor on our walk-in gave out right before dinner service at the restaurant I run in Boise, and I had about $2,300 of product sitting in there getting warm. I moved everything into three coolers with ice from the bar, killed all the cold apps, and rewrote the specials board around what I could fire on the flat top and two burners. We still pushed out 90 covers and only 86'd the beet salad. Anyone here keep a backup plan written down for when a fridge or freezer quits mid-service, or do you just wing it like I did?
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haydenburns1mo ago
Reminds me of a time our fryer went out during a Friday rush and I had to drop wings in a stock pot on a burner. Not the same as losing a whole walk-in, but man, improvising on the fly when gear dies is its own kind of stress. Honestly a written backup plan sounds smart but I've never once had one. Feels like the kind of thing you make in a calm moment and then never look at again. Curious if anyone actually keeps theirs up to date or if it just collects dust.
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