Here’s a common situation: The morning crew arrives to see that a few items have been forgotten at closing. It puts the team behind by about 30 minutes, but they pick up the slack. It’s not that your morning crew can’t handle these tasks. (They can and do on a...
Multi-location restaurant owners have different concerns than a single-unit owner. Of course, they still want to cover the fundamentals to ensure profitable stores, but they also need to guarantee the same, great customer experience across several locations....
If you haven’t worked inside a restaurant firsthand, it’s likely you’ve seen one that was understaffed. Things are a bit erratic. Employees are walking by at an uncomfortable pace, and the host is making polite excuses like, “We’re missing a couple people today,” or,...
“It no longer takes two people to complete food safety checks in our stores.” – Chris Majeris, 40 Location Food Safety Consultant, McDonald’s Southeast U.S. Accountability for Food Safety Chris Majeris is the Food Safety Consultant for 40 McDonald’s...
Temperature logs. Restaurant Managers and GMs across the country know what an inconvenience they can be. Even if you’re especially good about completing daily temp logs, it’s hard to know if employees are doing them the right way. The fact is, most restaurants...
