Forsa blog
The grill cannot be paused.
Some kitchens can hold inventory. A grill section, by the end of service, cannot.
Prepped protein is committed protein. Once it is portioned and seasoned for a night, holding it to tomorrow is either impossible or a quality decision no serious kitchen wants to make.
That gives grill-led restaurants an unusually sharp end of service: a short window where the choice is sell it, feed staff, or lose it entirely.
It is also why grills use happy hours more aggressively than bakeries do. The discount is not about clearing a case slowly; it is about filling the last forty minutes of a shift with orders.
An empty grill at half past nine is more expensive than a discounted one.
grill restaurants
prepped protein
end of service
happy hours
kitchen inventory
