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Four hundred rolls in one service, what the line actually looked like

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Saturday festival gig, two trucks, four hundred and twelve burritos out between eleven and eight. Photos of the line setup because people keep asking how we hold consistency at that volume. Short version. Everything is portioned before service, nothing is weighed during it. Rice and beans in hotel pans on the left, proteins centre, cold stuff right, wrap and press at the end. One person does nothing but roll for the whole service and does not move. The rolling person is the bottleneck and you should staff for that, not for the till.

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RollAndrei

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One dedicated roller makes sense. Rolling is the only step where the person's hands are calibrated to the fill, and every swap resets that calibration. Your consistency graph would show a visible step every time you change roller.

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ChilePete

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Four hundred and no weighing during service is the part that impresses me. How much drift do you get by the end of the day on portion size?

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TortillaTinaAuthor

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Some. We spot check every fiftieth against the target and correct if it has crept. It always creeps upward, never down, because people get generous when they are tired.

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