Hi Dave,
What a great priveledge to be able to speak with you. I am up here in that great bbq mecca of the "Great White North'!
My question is about how you manage and time the start of the bbqing at your restaurants. Do you cook over night? Do staff start bbqing in the middle of the night? Do you bbq anything ahead of time and then rethermalize for the day?
Thanks
Ken
Alberta, Canada
What a great priveledge to be able to speak with you. I am up here in that great bbq mecca of the "Great White North'!
My question is about how you manage and time the start of the bbqing at your restaurants. Do you cook over night? Do staff start bbqing in the middle of the night? Do you bbq anything ahead of time and then rethermalize for the day?
Thanks
Ken
Alberta, Canada