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Appreciation post: The day a broken walk-in fridge saved my service
Our main walk-in died at 11 AM on a Saturday with $2,000 worth of prep inside. Everyone panicked, but I had the crew move everything to the backup unit and the pastry cooler. We had to rework the menu on the fly, focusing on what we could save. It forced us to be creative and scrappy, and the guests never even knew. Has anyone else had a major equipment failure turn into a surprisingly smooth shift?
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the_sean3mo agoMost Upvoted
Wouldn't that kind of chaos just wreck your food cost, though?
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ruby_sanchez452mo ago
Wow, you had a backup fridge AND a pastry cooler to move everything into? That's wild. I've worked places where if the main walk-in died, we'd basically be trying to keep everything in an ice bucket. @emmafisher is right, at least you forced a deep clean. But honestly, 2k in prep on a Saturday, and nobody had a meltdown? That's superhuman to me. I would have been crying in the dry storage.
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