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Our sales rep, yes I know hes trying to make a sale, said he had a customer who had to take 5oz off his dough ball because he was getting a better rise. I certainly don’t believe it, there’s more dough than just the tightness of the roll
 
Did you buy a refrigerated van or did you convert one? If you converted who or what type of place did it for you?
 
Can you point me to the machine you use for cutting your chicken strips? Souvlaki is our biggest seller after pizza and having something to speed up that labour would be very valuable.

Thank you,

Nick
 
Oh wow that’s crazy. I just looked at the digital magazine after reading your message, I had no idea they were printing that. As a follow up to that question, since I asked it a while ago, we really didn’t have any magic thing we did to handle the sales. Over time everyone working just got better and better at managing the sales and now it goes pretty smoothly. We did increase our staff a bit but it really was just the core employees adapting. If sales had happened organically and moved up steadily we probably would have never had an issue but since it was just an overnight thing it was quite the system shock.
 
We had someone type in yesterday, sub banana peppers for green peppers. Just doesn’t make sense, they had to scroll past it to type the notes in
 
How.many here use portion cups for dressings and sauces? Have you figured a way to.speed that process? We make our own dressings and sauces and the filling of cups is a real time drag .
 
We go through a shit ton of portion cups.

Each dressing is different.

RANCH: you pop a hole and squeeze the into the portion cups you have pre laid out. Once the gallon is almost empty you cut it open and rubber spatula the rest out.

BLUE CHEESE(CHUNKY):
Use a big tablespoon, have a stack of portion cups next to the gallon. Grab the portion cup in one hand, dip the spoon, fill the portion cup, place it on the counter. Dont pre lay the cups like the Ranch, it doesn’t work well. When the gallon is halfway down cut it open so the spoon can get down to the bottom easier.

PACKETS OF DRESSING/SAUCE ARE WHACK
 
we use kens gallons for all our dressings. we cut a 1" triangle near the edge and squeeze out to portion cups…for the chucky blue cheese we do the same except cut a much bigger hole
 
We make our House dressing in a 6qt bucket everyday. We use the spoon method.

We also make homemade duck sauce in a 5 gallon bucket, then we pour it in a 1 gallon pitcher with a spout and fill the pre laid out cups
 
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