# Arlo Williamsburg's Sungold Restaurant Scales Breakfast to Feed 2,000-Egg Demand
Michael King runs one of New York City's most demanding kitchens. As executive chef at Sungold, the restaurant inside Arlo Williamsburg hotel in Brooklyn, King orchestrates meals for hundreds of simultaneous diners while fielding room service orders. The operation burns through more than 2,000 eggs weekly.
Breakfast dominates the rush. King's kitchen produces big, fluffy pancakes in constant rotation, moving product at volume without sacrificing texture or quality. This requires obsessive prep work and station discipline. The team batch-plans ingredients, portions mise en place methodically, and maintains strict timing protocols to avoid bottlenecks during peak service.
Hotel restaurant kitchens operate differently than standalone establishments. They juggle competing demands. Front-of-house staff seat restaurant guests on a schedule while room service orders arrive unpredictably. The kitchen must deliver consistent quality across both channels simultaneously. Timing slippage in one area cascades into delays everywhere.
King's solution centers on preparation. Understanding what comes next allows cooks to stage ingredients before tickets hit. Pancake batter gets prepared in calculated batches. Eggs cook in multiple stations rather than bottlenecking at one line. The kitchen moves as a choreographed operation rather than a reactive scramble.
This approach transforms high-volume service from chaos into systems. A 200-seat restaurant plus hundreds of rooms means King's kitchen produces 500-plus meals during breakfast service. Most independents serve 100-150 covers daily. Arlo's scale demands different thinking about mise en place, equipment layout, and staffing.
The success metric is simple. Guests eating in Sungold and guests in rooms receive hot pancakes simultaneously. Neither group waits unnecess