Menus at Diners.... how can 1 kitchen make that many food items
I am born and raised in NJ....the "Home of the Diner"..... but still to this day it amazes me when I walk in a diner and look at the menu the amount of food items they can offer at any given time...
From pancakes, to omlettes, to Bagels and Lox, to burgers of all sorts, to gyros, to veal parm platter, to matzo brei, to buffalo chicken wrap, to rib eye steak, to New England clam chowder, to Chicken Marasala, to.......
You get my point.... the list goes on and on and on.....
How does one kitchen do this??