In the morning we have a build to chart.
On a spreadsheet list everything you use
Bacon 4__
Onion 3__
Then have a fixed number under day and a blank box next to it. The fixed number is how many crocks of bacon you need on mon. The blank is how many they need to do after seeing what is left from the day before. So if you come in on monday and need 4 bacon for the day and there are two underneath they prep 2. Etc
We also have check sheets for store set up and closing. It is very specific. Turn oven on. Turn oven off. Wipe maketable door handles. Fill plasticware. Clean bathrooms…fill toilet paper fill soap fill paper towels. Empty trash replace liners.
We hang all the sheets in their particular areas on clip boards. We also have weekly clean up they do each day. Stuff you don’t have to do everyday but needs to get done…like dusting the blinds…scrubbing trash cans.
On our set up sheets it tells specifics for each position. That way if you have new people or cross trained people they can be pretty self sufficient because the directions are so specific.
Took a lot of time in the begining to get them set up and figured out but now they are key to us running smoothly.
As far as coming in time…we used to all come in at nine and opened at ten. We now have a “prep” gal who comes in at 6 but I wouldn’t recommend it…she is just one of those rare cream of crop employees who I whole heartdly trust and when she retires we will all come in early. She’s just one of them people who make my life easier!
Hope this helps.
Kris
