When all omelets, quiches and french toast breakfasts are accounted for, how many eggs does Dobbs Diner chew through in a week?
It's a steep number, according to owner Aris Garganourakis.
"We go through 3,600 eggs in a week," Garganourakis said, which means cracking about 500 shells daily. Saturdays and Sundays require the most, due to the brunch rush, he added.
The amount of coffee poured—and sipped—in a week is formidable, too. Garganourakis said the diner uses about 60 pounds, which translates to 5,000 cups.