We run three outlets off one commissary line and push that volume most Fridays, leaning on par-cooked prime rib, a 12-pan hot well, and an expo-led pass — how are you pacing tickets when the pit sends a busload at once; batch-firing by table size or throttling by timestamp? I’m trialing a 6-minute expo window and a dedicated fryer for comps, but the grill gets slammed during slot promo resets and I’m looking for tricks that hold quality without jamming the line.