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Regular outings to competitor barbecue joints allow the team to learn and adapt their methods. These excursions not only keep them engaged with the barbecue community but also enable them to innovate their recipes and techniques. The camaraderie within the barbecue industry showcases a spirit of shared passion rather than cut-throat competition.
The Kitchen is a Hive of Activity
As service day approaches, the restaurant resembles a finely tuned machine. Each person has their role, from portioning desserts to wrapping turkey. The rush at opening time turns into a frenzied atmosphere as customers line up, some even waiting five hours before opening. The atmosphere fills with excitement as the team serves eager patrons, meeting the demand with impressive efficiency.