Went with a flat top over a second range for the new line and I'm still not sure

We had room for one more piece of equipment at the spot on 5th and I picked a 48 inch flat top over another range, mostly because brunch was killing us on the weekends. Three weeks in and tickets are moving faster, but I'm wiping that thing down every 20 minutes and my grill guy says his arms are shot. Any of you run flat top heavy lines and did you ever miss the extra burners?

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