One Friday in March I got 47 orders packed and out the door by 6pm with zero complaints

Then Saturday hit with 12 orders, 3 missing sides, 2 wrong sauces, and a 1-star review saying the rice was cold even though I run my cloud kitchen from a church basement with no heat lamp - how does everyone else handle temp control on high volume days?

2 comments

2 Comments

jasonp716d ago

Heard a guy on a food biz podcast say those cheap electric chafing dishes from restaurant supply stores work way better than you'd think. Grab a few for the staging area, keeps rice and sides hot without needing a heat lamp.

the_gavin6d ago

Throw a couple of those on a buffet table and you’re basically running a pro setup for pennies.