Hey Chefs First time poster here, but long time reader. These forums have helped me a great deal in the past but now I need your guys help! I run a high volume kitchen that does a seafood boil every thursday. Thursdays are not our busiest day at all but I need to have at least 30 orders ready to order in about a 5-6 hour window. My current set up is cooking up the corn on the cob, quartered baby red potatoes, andouille sausage and holding them separately in a make shift steam table on the flat top. Then we boil the shrimp to order. Equipment at my disposal - 6 foot flat top grill - 2 burner stove (need one open for mussels) - Hot Box cabinet with plenty of spare room My set up works fine now but I feel there is a more efficient way. We need to push fast ticket times because of the high volume. Any ideas for improvement!? Thanks in advance!