You see three tour buses parking beside your favorite diner as you’re pulling into the lot. What’s your first thought? Well, if you’re hungry, it’s probably something like, “Time to go somewhere else…”
The expectation of long waits, poor service and downright madness is enough to make you cut your losses and find a backup.
But what if you’re working in the kitchen — looking through the front window as nearly 100 hungry passengers come strolling through the door without warning? Panic? Fear? Dollar signs? Time to chop more onions? All of the above?
I recently witnessed a similar spectacle at my local diner — the unexpected arrival of more than 90 customers at once, the look on the manager’s face and the sense of disbelief back in the kitchen. What followed, however, was nothing short of extraordinary.
Within 20 minutes, every single customer was served a hot, made-to-order breakfast. From the kitchen to the beverage line to the dining area, the initial chaos became clockwork. The manager even rolled up his sleeves and joined the cooks — feverishly folding omelets and calling back orders for crispy bacon, extra cheese and double home fries.
No dropped plates. No lost tickets. No unhappy customers. Just full stomachs — none the wiser about the culinary miracle that had just taken place behind the counter.
What made that miracle possible, of course, was the dedication and teamwork of the entire staff on a moment’s notice. But without the vast array of capable foodservice equipment behind the scenes, there wouldn’t have been a single strip of bacon, over-easy egg or cup of fresh coffee on the table.
Food or beverage, hot or cold, it all came together when people and products interacted seamlessly as a system — another reminder of the value of intuitive, reliable equipment.
Because you never know when the next tour bus might roll up.