Big Kitchens

Bob Chinn's Crab House cooks up 900 king crabs and 1500 steaks every week, feeding over 12,000 guests. Since it opened in 1982, Bob Chinn's has exploded into a 700-seat crab castle, serving up to 4000 starving surf n' turf lovers daily. But being 800 miles from the nearest ocean, this crack team of crab crackers must arrange a fresh seafood delivery from the airport every day.

The spiciest and biggest New Mexican restaurant in America, El Pinto is all about the chili. Based in Albuquerque, El Pinto's massive kitchen can feed up to three thousand people a night. Originally opened in 1962, "Chile Twins" John and Jim Thomas took over the family business in 1990 and have spent decades perfecting their family restaurant to create chili-infused dishes.

In San Antonio, just a few miles from The Alamo, Big Lou's pizza and pasta restaurant proves everything really is bigger in Texas. Serving burgers fifteen times bigger than a Big Mac and a pizza five feet wide, demand for their super-sized food is just as BIG.

Today is their busiest day of the year. Two huge events are booked in the banquet halls and the buffet is maxed out all day and all night. The Nawaab's supersize kitchens must run like a well oiled machine. With 10 ovens, a toaster that turns out 400 nan breads an hour and a grill that can cook up to 2000 kebabs a day, hopefully the team will be able to keep up.

Opened in 1880 this old establishment was one of the first restaurants to put creole cuisine on the international stage. Today it has expanded into a 400 seat gourmet castle renowned for it's exquisite southern seafood cuisine and fine dining. 10 tons of the freshest fish and shrimp are cooked up ever year. Commander's Palace creates mouth watering seafood sensations on a massive scale.

In the heart of Brooklyn, New York City, is a legendary 450-seat restaurant serving up cheesecake on an epic scale - Junior's. Every month their immense kitchen churns out 150,000 cheesecakes and 25 tons of pastrami to feed over 90,000 customers.

Based in the heart of Dubai, like the airport itself, the Emirates Catering Facility runs 24 hours a day, 365 days a year. Each day a team of 520 chefs turns out around 170,000 meals to cater for around 400 flights, and every ingredient is ordered by the ton. Today, the team are facing a busy flight plan packed with sold out flights, with thousands of hungry passengers to feed.

In Fort Bragg, North Carolina, the Falcon Inn is one of the US Army's largest dining facilities. With just three manic 90 minute servings for breakfast, lunch and dinner, this monster cafeteria is run with military precision. Open seven days a week, the 538 seat Falcon Inn is always packed. A 105 strong team makes sure that eight service stations are stocked to satisfy the biggest of appetites.

In the Caribbean, one of the largest floating kitchens is dishing up fine dining for over three and a half thousand cruise ship passengers. The tireless staff on the Regal Princess work across 20 huge galleys to provide round-the-clock food that is just as stunning as the holidaymakers' tropical surroundings. Launched in 2014, the 1000ft long Regal Princess is a true leviathan.

Each episode visits a different restaurant to reveal its secret workings - from the world's biggest truck stop to the US Army's largest dining area...from a jumbo jet catering facility, to the biggest kitchen cruising on the open ocean. We visit these monster kitchens on one of the busiest days in their calendar when they cook their biggest banquet.

Right in the middle of one of America's largest interstates is the biggest truck stop in the world, Iowa 80. It's home to the super-sized Iowa 80 Kitchen, a mega meal-making machine that has fed over 18 million customers in its 50 year history, and its loyal trucker customers just keep coming back.

In the heart of the Las Vegas strip is one of the world's biggest and most expensive hotels, the award-winning MGM Bellagio. Built in 1998 at a wallet-busting cost of $1.6 million, the Bellagio boasts nearly four thousand rooms, and is well used to feeding thousands of customers every day.

One of the biggest restaurants in Las Vegas, Brooklyn Bowl, cooks up three thousand plates a night. Bowling alley, music venue and king-sized restaurant rolled into one, it creates award-winning recipes, attracting customers from all across the world. From voyster egg shooters and potato knishes to their now legendary fried chicken.