Server got slammed on a Tuesday and I ran out of my braised short rib by 7:40

We were doing 180 covers at the spot on 5th and the prep cook forgot to count the walk-in, so I had to pivot to a mushroom ragu mid-service. Ended up with more compliments on that than the short rib all month. What do you keep as a backup dish for when the main runs dry?

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charlie_kelly13d ago

Forgot to count the walk in is not really what happened there. The prep cook probably counted it fine in the morning, but 180 covers will blow through short rib way faster than the par sheet says. Braised short rib takes hours, so once you sell out at 7:40 there is no firing more, the walk in count is just the number you started with. The mushroom ragu worked because it is fast and cheap, so that is a solid backup, but the real fix is dropping your short rib count on the menu when you know a Tuesday like that is coming.

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