More than one oven, too.
Hmm this is interesting. thanks for this info. I always wondered about this too 
Mama Mangia wrote:I've had restaurants and catered for years! PREP WORK! Hours of prep and some things can be made ahead. It's a heluva lot of work; you kick into high gear and you don't stop!
I'm with Mamma. I worked in a restaurant as a kid, and the cooks cooked quick because everything was ready to go. The place served 400 people a night with 6 cooks, and 3 day prep people that chopped and cut everything up ready to go.
Oh, and I washed a lot of dishes
I once worked in a soup kitchen that served on the average 350-400 hundred people 5 days a week, and "Saint" Sister Elena, always had people on Monday, chop and mix up stuff, for Tuesday. And Tuesday people prepped for Wednesday, and so on. That's the only way that it worked. Those were some great times.