🧀 Sides & Refills

Sides station — all sides are made on prep day; front counter prepares & manages sides during service (Kevin & Godwin handle the meats). Keep sides full, portioned right, and at safe temp.

Portions (stay consistent)

Holding temps

Hot sides (mac, beans) — ≥ 140°F
Cold sides (coleslaw) — ≤ 40°F
Fry oil — 350°F

Refills

Side pan at 25% → start the next batch
Label & date any stored sides
Keep coleslaw cold — pull small amounts, keep the rest chilled

Coleslaw refill

Mix one bag of shredded slaw
Add 12 oz prepared coleslaw dressing (made on prep day, stored onsite)
Mix thoroughly, then chill before serving

Refill rules

Keep backup side pans in the warmer for quick swaps
Refill sides until ribs sell out OR ~4:30 PM
After 4:30 PM — no new batches unless still busy AND meat supports it

Coleslaw dressing recipe (kept separately) →

Recipe library status (sides/sauces still to document) →