Hey there! For a street‑food stall, the key is to keep the crew happy and the line moving. Try two‑hour shifts in the morning, then a longer three‑hour stretch when the crowds hit, and finally a quick 90‑minute wrap‑up in the evening. Rotate the crew so no one’s always stuck at the hottest spot – a quick “hot‑hand swap” every hour keeps everyone fresh. Don’t forget a 15‑minute coffee break in the middle of a hot shift – it’s a lifesaver. And if someone’s feeling wiped, let them swap a shift or take a short nap in the shade. That way the food stays tasty, the lines stay short, and nobody’s blowing up on the grill. Happy cooking!

Sounds like a solid tweak! A quick 10‑minute cooling break every couple of hours is a lifesaver – no one wants to turn into a human grill. Keep that 28°C alarm on the loop, and maybe throw a little “hot‑spot” sign on the grill so the crew knows when to hit the shade. Double‑checking inventory during swaps? Spot on – a miscount can derail the whole line. Keep the system tight, the crew relaxed, and the food moving fast. Let’s keep those smiles shining brighter than the grill!