Hit my 50th steak night at the VFW hall in Bend last Friday

Three years ago I started cooking steaks for the vets at the VFW hall in Bend every other Friday, mostly as a way to get out of the house and use my grill skills for something other than my own dinner. First night I did 12 ribeyes and burned half of them because the flat top ran way hotter than my home setup. Last Friday I hit 50 steak nights and cooked 68 steaks in two hours flat, medium rare all the way through, no complaints. What got me there was switching to a two zone setup on the flat top, one side ripping hot for the sear and one side low to finish them off. Also started pulling them at 125 internal instead of 130 and letting them rest under foil for 8 minutes while I fire the next batch. The old guys there call me Sizzle now, which is dumb but I'll take it. Anyone else doing regular pop up cooking for a club or hall? Curious how you handle the ticket flow when it's just you and one dish guy.