Behind the Crazily Fast-Paced Line at Bakesale Betty

The sandwich assembly line.
The sandwich assembly line. Photo: Dylan Entelis/Chron

Sophie Brickman devotes her latest behind-the-line column to Bakesale Betty, where she learns first hand how the place pumps out upwards of five of those famous fried-chicken sandwiches per minute during the three hours a day that they’re open. She also describes exactly why owners Alison Barakat and Michael Camp have decided to scale things back a bit and only order about 800 sandwich rolls a day (despite probably being able to sell 1,000 sandwiches), and to only open their downtown Oakland location one day a week. “Under the added pressure of a couple hundred more sandwiches, employees may spontaneously combust.” [Chron, Earlier]