How This Brooklyn Restaurant Stays Busy Despite Everything

Before the pandemic, eating dinner at Brooklyn restaurant Peaches Hot House meant writing a name on a whiteboard in the vestibule and waiting to be called for a table in a packed dining room. The staff would point guests to the bar while they waited, and despite the fact that it takes up about a third of the room, it was almost as difficult to snag a seat there as it was at a table.

The plan worked, but required restructuring Hot House into a fast-casual version of itself. The transformation is evident from before the restaurant opens at 11 on July 2. Norma Hunt, the restaurant’s operations manager, tells the staff to scale up their side work of portioning barbecue aioli and pre-batching cocktails. “Triple-batch everything,” she instructs. “So the work flow isn’t so bad tomorrow.

The lion’s share of Hot House’s orders come from delivery apps, and the combined sales from all three services — Grubhub, Door Dash, and Caviar — are 12 times what the restaurant sold on delivery apps on the Thursday before the Fourth of July in 2019. As lunch dies down past 3 p.m., the dinner cooks, Ruben and Antonio, arrive. Chicken fries from before the restaurant opens at noon until just shy of 9 p.m., and hotel pans of cornbread laid out to cool on kitchen shelves are replaced with bundt cakes throughout the day. Yarel, who works the dinner expo shift, displays laser focus in organizing her station before the rush starts.

I think I’m so tired cuz I can see two cute puppies... lol

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