I am about to open a 65-90 seat upmarket Brasserie, Just a notch below fine dining. We will be a 7 day operation, open for lunch and dinner. I am looking at a 5-6 handed kitchen including pastry chef. I was wondering what styles or different shift structures other chefs have experienced and would you mind sharing ideas?
Thanks

When I talk about shift structures I refer to, for example, split shifts; straightshifts; Four days on, three days off; Prep cook throughout the day, service cooks coming in just prior to service...that kind of thing. Thanks