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Rant: I swapped my flat top for a bigger one and now my ticket times are worse
Swapped the 36 inch flat top in my diner on Halsted for a 48 inch last month, figuring more surface meant faster plates. Nope. My average ticket time went from 9 minutes to 12, mostly because the bigger top runs cooler along the edges and nothing sears right until I crowd it toward the middle. Turns out my old smaller top got hot and stayed hot, and the new one takes way longer to recover after a rush of eggs. I lost a whole Sunday brunch crowd standing there watching the middle of a grill I paid $3,200 for. Live and learn, I guess, more steel is not more speed. Has anyone dealt with cold spots on a big flat top, or am I just running it wrong?
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