Concert-Volume Barbecue

The condition.

Restaurant barbecue assumes demand arrives across a service. Event barbecue assumes it arrives at once, twice a week, against a 4,500+ capacity room.

What was built.

Production and service systems sized to event demand: cook scheduling backward from doors, holding protocol, staged par builds and a line that could be run by seasonal staff.

What service required

Production was scheduled backward from event demand. Holding, staged pars and service setup had to account for concentrated volume and seasonal staff.

What the work demonstrates

An event program needs a production plan that reaches service with the right quantity ready to sell. The work connected cook timing, holding and the line.