Overview
This section will go over the general tasks that should be completed before the store is fully open and ready to serve food at 100 percent effciency and is created for a manager of the store to follow.
Main Tasks
- Check all exterior doors are closed and locked before entering the building, ensuring no intruders are in the building.
- Turn on all lights, and food prep equipment. (Grills, Flat Top, Fryer, etc)
- Retrieve the carry over product from the walk-in and drop it in the rethermalizer hitting their respective timer button and ensuring that you grab extra product that isn't in the carry-over such as egg, sausage, beef, etc.
- Retrieve the carry over cold product from the walk-in and fully setup the cold line, making sure to grab what is missing from the carry over from the walk-in.
- Ensure the fryers are filtered, cleaned, and with new filter paper inserted. Also making sure to put release agent on each grill or flat Top.
- Once the rethermalizer timers go off, partially setup the hot line with the product from the rethermalizer, while making sure each pan has a hinge and lid attached to it and that one of each product is temped to be over 165 before pulling it out.
- To finish setting up the hot line, you must create the rice, beans, chili, and red sauce seperatly. Follow the paper instructions in the back on how many quarts of water to use for each product and their respective food packet being added to the water and then stirring. After that, each pan can be brough to the hot line with a hidge and lid and you can start a 30 minute timer.
- With the line fully setup, take stock of the rest of the store, such as how many sauce bottles there are, how many pans of chips/twists, and other tasks that must be completed before the store is fully open.
Side Tasks
- Assign someone to create the missing sauce bottles, going for at least 6 extra of each.
- Assign someone to portion the missing chip/twist pans to fill up the heat cabinet.
- Assign someone to fry any chips or twists needed to have backups and allow the portion cabinet to be filled competely.
- Count every drawer and ensure that they total to $100.
- Assign someone to fully stock the driver-thru area with cups, lids, straws, sauces, and napkins.
- If there is a truck delivery present, assign someone to date and put away all boxes, ensuring the properly rotate older product to be used first before newer product.
- Open the day on the manager's computer, and count the store product to then enter into the computer.
- Get into the safe and count each deposit bag, ensuring the total deposit from yesterday matches the actual bills in each bag. Then fill out a bank despoit bag and store it for a later bank run.
- Have the dining room checked to ensure cleanliness.
- Have each bathroom checked and scrubbed clean.
- Assign someone to drop the backup cabinet to be used throughout the day, trying to have 4 beef, 2 chicken, 2 steak, and 3 nacho cheese pans as backup.
- Assign someone to create backup beans, rice, and chili, going for 2 pans of each in the heat cabinet.
- Fill out the food magnet with the correct dates and times listed on them.
- Fill out the deployment chart and schedule out smoke breaks or regular breaks for throughout the day.