Making your last service day as good as the first

[gfron1]

I've only been doing this restaurant gig for 5 months now and I'm finding that my last service day (Sat) is not as strong as my first (Tue). Its not a matter of fatigue, its a matter of me getting to the last day and saying I don't want to make a whole batch of chili for one last day (which is our lowest sales day). I find it with a number of my station items. I guess its just me being cheap, and I'm focusing on the weekend gourmet-to-go business by Saturday morning.

This past weekend I feel I went too far. It was only 10 minutes to close and a customer came in. In the end, all I could really make them was a salad. Not the end of the world. They were happy, but that's not the type of business I want to be running.

Are there some things that you all do to make your last day as good as your first? Thanks.

[Toliver]

I'm not in the restaurant biz but was wondering if you could make extra chili on Thursday and Friday so you don't have to make it on Saturday? Most slow-cook/braising dishes are always better the next day anyway. Potato salad is always better the next day, too.

Do you have any other menu items where you could do the same?

Just a thought...