I am in the process of co-opening (as chef) a small pizzaria in a medium sized city. The owner and myself want very much to have a gyro spit because we love a real gyro sandwich carved off the spit (aka the cone). But the owner feels that we wouldn't sell enough gyros for the cone to maintain properly. He thinks that, without almost constant carving, it would become over-cooked/dry/burnt. Is that a realistic concern or can you turn the flame down once the cone is fully cooked and the restaurant isn't busy, i.e., 2-5pm?