u/Meal_Worth

Looking to be making pastrami in 4-6kg batchs for my small 75 cover reseraunt any help would be appreciated

I've run kitchens before and am confident in my ability to do so but being a working owner adds another dynamic into the mix. My business partner will be handling the bar side of it so thats not an issue. However I dont want to fall into any holes thinking I know everything and limit myself the business or my staff.

For my staff ive worked on rotating rotas for every two weeks keeps things fresh for them and guarantees they get two days off a week. To do this I have to limit my time off to once a week and work 58 hours a week so any optimisation tips to make life easier would be amazing.

P.s. any deli chefs gonna be making pastrami how do you guys work hot smoking into your haccap risk assessments?