The result: an army of 170 employees serving everything from fried chicken and doughnut holes to juicy steaks, deviled eggs topped with white anchovies (pictured), and sumptuous desserts to 1,500 people every day. It's a mind-boggling production. Each burger, for instance, is topped with two delicate potato tuiles that take 18 hours to make. To whip up a batch of 2,000—two days' worth of tuiles—100 pounds of potatoes are peeled, shredded, rinsed, strained, sauteed, mixed with ingredients including gelatin, piped into ten-pound tubes, and frozen for ten to 12 hours. The potato concoction is then sliced, shaped, and baked by kitchen troops who are constantly being trained and retrained with military discipline.