Station guide
Expo.
Fully stocked, expo has both steamwells hot with lidded pans of meat and hot sides, cold sides and fixings on top with their tools, a set cutting board and scale, every bin full, and paper goods and bread on the shelf.
Sample layout drawn from the checklist. A manager can change it to match the real station.
Swipe the map sideways to see the whole station.
Short steamwell
- Pulled porkSet to 1.51/3 pan + lid
- Pulled chicken1/3 pan + lid
- Tallow/mohawks1/3 pan + lid
Long steamwell
- Mac & cheeseFrom back line; set to 51/2 pan + lid
- Beans1/3 pan + lid
- Corn puddingKeep lid on1/2 pan + lid
Cutting board
- Cutting boardWet towel underneath1
- House BBQ1
- Slicing knife1
- Bench scraper1
- Sanitizer bucket1 + towel
- ScaleWrapped, plugged in1
- Paper towels
Cold sides
- Bananamisu1 on top
- Potato salad1 on top
- Broccoli saladSauce, florets in lowboy1 pan on top
- SlawSauce, mix in lowboy1 pan on top
- Large tongsSlaw and broccoli salad2
- White dishersBananamisu, potato salad2
Fixings
- Pickled onions1 pan on top
- Jalapenos1 pan on top
- Pickle chips1 pan on top
- Pimiento cheese1 pan on top
- Small tongs3
- Small disherPimiento cheese1
- CranberriesDried1 quart
- Sunflower seeds1 quart
Bins
- Straws1 full bin
- Napkins1 full bin
- Forks1 full bin
- Coupons1 full bin
- Georgia MustardSauce cups1 full bin
- Alabama WhiteSauce cups1 full bin
- KP's VinegarSauce cups1 full bin
- House BBQSauce cups2 full bins
Paper & bread
- #1 boxesBackup case below table2 stacks
- #3 boxesBackup case below table2 stacks
- Deli papersBackup case on wire shelf
- 2 oz ramekinsWith lids
- Deli lids2 small, 1 jumbo
- Deli cups8, 16 and 32 oz2 stacks each
- Buns1 pack
- Sliced bread1 loaf