Made For You System
The key kitchen positions included at least one person on “batch” cooking meats, one “initiator” beginning the sandwich assembly process, and one “assembler” completing it. The fourth person cooked french fries. The batch person placed a number of burger patties on four two-sided clamshell grills (so called because they closed like a clamshell).
Once a customer has ordered a burger, the counter person punched the request into the computer and the order appeared on overhead monitor in the assembly, or prep, area. The predominant feature in this section was a two-sided prep table, affixed with a top-loading toaster at one end, condiment guns in the middle, and UHCs at the other end; wrappers and boxes were stored underneath. Two monitors were stationed overhead at both extremes. Generally, two people, an initiator and an assembler worked this table, although their number doubled during peak hours. When an order appeared onscreen, the initiator took a split bun from the bun cart and dropped it into a high-efficiency toaster, removing the toasted halves that slid out, placed them on the correct wrapper (color-coded and clearly labeled), and applied condiments in pre-measured doses from an automatic dispenser. The bun was then passed to the assembler, who added appropriate toppings, such as pickles, lettuce, and cheese, toone half and placed a meat patty from the UHC on the other, wrapped the sandwich securely, and placed it on the heated landing zone a heated table within the counter service area, where it remained warm until it was passed to the customer who ordered it.
The key kitchen positions included at least one person on “batch” cooking meats, one “initiator” beginning the sandwich assembly process, and one “assembler” completing it. The fourth person cooked french fries. The batch person placed a number of burger patties on four two-sided clamshell grills (so called because they closed like a clamshell).
Once a customer has ordered a burger, the counter person punched the request into the computer and the order appeared on overhead monitor in the assembly, or prep, area. The predominant feature in this section was a two-sided prep table, affixed with a top-loading toaster at one end, condiment guns in the middle, and UHCs at the other end; wrappers and boxes were stored underneath. Two monitors were stationed overhead at both extremes. Generally, two people, an initiator and an assembler worked this table, although their number doubled during peak hours. When an order appeared onscreen, the initiator took a split bun from the bun cart and dropped it into a high-efficiency toaster, removing the toasted halves that slid out, placed them on the correct wrapper (color-coded and clearly labeled), and applied condiments in pre-measured doses from an automatic dispenser. The bun was then passed to the assembler, who added appropriate toppings, such as pickles, lettuce, and cheese, toone half and placed a meat patty from the UHC on the other, wrapped the sandwich securely, and placed it on the heated landing zone a heated table within the counter service area, where it remained warm until it was passed to the customer who ordered it.
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