The family and I are enjoying the #USA Ft. Carson Freedom Fest, though we've been waiting 10 minutes longer than the expected 16 minutes for our food truck dinner. That's fine, it's part of the experience, but it got me thinking about how to improve their process. It seems (anecdotally) that the wait time increases with each customer so they're not keeping up with incoming demand. There are two lines: one for those who've ordered and one for those waiting to order; both are getting longer. If my opinion were asked, I'd suggest that the fellow taking orders move slower - he is far outpacing the cooks in the truck. Alternatively, it might be best if he is removed from the process altogether. There is a young lady who calls out customer names and gives them their food. If she also took orders she could set the pace - one order in one order out. Further, I don't know the complexity of their cooking process though I can see that their menu is robust. 4 kinds of pork sandwiches, 4 kinds of chicken sandwiches, 4 kinds of nachos, 5 kinds of tacos, and 6 kinds of hot dogs - different toppings, etc. It might be possible to use pricing to help guide customers toward faster options. [It turns out that my sandwich had fried onions, pulled pork, and sauce on a bun; a max 20 second cycle time. My daughter's street tacos took probably 45 seconds to assemble.] I'd be curious to see their pre-work (particularly in a food prep & safety environment). The hot dog condiments could readily be moved off the production line (and labor, by having the customer serve themselves). Such an interesting way to spend a Saturday afternoon! Edit 1: as a customer, we've learned to look for food trucks with fewer menu options and for fast-moving (or nonexistent) 2nd lines. Edit 2: we got our food after 40 minutes; ok. Rebecca's nachos had neither sour cream nor jalapenos, despite confirming those toppings. This defect could be resolved with a condiment table and it shows that defects arise from rushing as well as inattentiveness.
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A leftover night. Steak, pork ribs, and tater tots with green beans. Simple but delicious and filling! Americans throw away tons of food a year. Most of it isn't composted. Further, the costs to you and your family are far too high. Food is so very expensive now. Especially if one eats a lot of prepared or processed food. When one plans properly, then using the leftovers isn't a hard thing to do. Here's how to get started. Start cooking your own food from scratch. Too busy? Then you can probably afford my services. Otherwise, it's just a matter of menu planning and time management. Feel free to reach out if you need advice on this subject. Last bit of knowledge. Cows gain 1 lb for every 6lbs of feed. So when that hairy, green roast beef left over gets thrown away (weighing in at 2.3 lbs) means 12-13 lbs of feed is thrown away. When we do not consume all we buy, we put more strain on the economy, not to mention your own families finances. Again, to break the cycle of storing leftovers until they are green enough( or slimy enough) to throw away may take help.? Please? DM me if you find yourself in such need.
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The 'Secret Weapon' Behind 7+ Figure Businesses in Senior Care, Death Care, Hospice, and Home Improvement Industries | CEO of Ring Ring Marketing
Would you try a restaurant that had reviews talking about food poisoning, ridiculously long wait times or rude staff? Probably not. I’ve said it before, and I’ll say it again: Google reviews can make or break your business. This is why stacking up positive reviews is so important. Watch this video for some tips on how to ask for a Google review. #funeralhomemarketing #ringringmarketing #funeralservice
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What's your daily work lunch routine? I don't often write product reviews, but I've been considering it the last several months. Today I pulled the trigger. Why? Because I rarely eat at a fast food restaurant any more unless they have a particular item I like. I can't think of a top menu item at any fast food restaurant that I particularly like. It's always a second- or third-tier item for me. Everyone has a lunch routine. Whether you're brown-bagging it, have a favorite coffee shop or cafe, or even a cafeteria, most of us have some kind of lunch routine. What's your daily lunch routine? And, while you're here, let me know what you think about my first blogged product review.
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https://lnkd.in/eSNRfzDP Discover the ultimate solution for convenient food preparation on the action with our most recent blog post," Uncomplicated Cooking on the Relocate: Aotto Portable Food Warmer Explained." Explore the benefit of mobile food warmers and discover the ingenious features of the Aotto Portable Food Warmer. Find out how to use this game-changing gadget properly and effectively while taking advantage of scrumptious dishes wherever you go. Study genuine client testimonials and testimonies to see direct exactly how this mobile food warmer has changed dish prep on the move. Don't lose out on this informative guide to convenient cooking with the Aotto Portable Food Warmer! Manzel Caudle Enterprises has actually marked down Aotto Portable Food Warmers.
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Learn How To Properly Store Food In Your Restaurant Proper food storage is crucial for keeping food fresh for longer. From the various types of food containers to implementing stock rotation systems, our guide will help you to ensure safety and quality in your restaurant food. https://lnkd.in/dyrvm2uS
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Include Leftovers in Your Plan Okay, I know you are going to say I hate leftovers, but making leftovers is a HUGE way to say you time and effort during a busy week. When I cook chicken breasts, I cook enough for minimum 2 days. That’s enough chicken for soup, salads, sandwiches, or other lunch/dinner ideas. You are going to save money and time by having the extra chicken on hand. Taking this approach means you don’t have to set aside several hours of valuable weekend time to cook for the upcoming week. Instead, you spend your normal amount of time cooking … plus 5 to 10 minutes each week PLANNING your meals. Want some more tips?? I have a brand new guide that you won't want to miss. Leave me a ??
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What's Up Chuck? - Are there Any Tips for Food Preparation? - Episode 15 Chuck explains some food prep tips with the XLT Radiant Grill. #xltovens #xltradiant #pizzaoven #conveyoroven #pizza #whatsupchuck #xltWhatsUpChuck
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Pie expert; Colorado food journalist: Boulder Weekly, Colorado AvidGolfer, Peak magazine; Host and producer: Radio Nibbles and Kitchen Table Talk on KGNU
2024 reviews: Big Mac, Tiny Satisfaction "Clearly feeling the heat from Five Guys, Good Times, In-N-Out and Carl’s Jr., McDonald's introduced a new, upgraded version of its signature burger, the Big Mac. According to the Wall Street Journal, McDonalds has made more than 50 modifications to their burgers in a seven-year process. Unboxing my first “new” Big Mac in my car, I was impressed by the tastier, golden brown, brioche-like three-layer bun. The beef patties cooked in smaller batches with onions (a la White Castle) are moister and a little tastier, yet still very thin and cooked very well done. The cheese is indeed meltier because the sandwich is served hotter. More "secret" mayo-ketchup sauce has been added to the lettuce and pickles. The result is that the Big Mac is a big mess. You can’t actually pick it up. Sauce soaks the unnecessary middle bun with lettuce flying everywhere. In 2024, the “better” Big Mac I bought for $6.31 - sans fries or drink, is a relatively tiny sandwich. It may be fast food, but it's far from cheap eats."
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Learn How To Properly Store Food In Your Restaurant Proper food storage is crucial for keeping food fresh for longer. From the various types of food containers to implementing stock rotation systems, our guide will help you to ensure safety and quality in your restaurant food. https://lnkd.in/dyrvm2uS
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International Business | Results Driven Process Optimization | Complex Global Project Management | Leader Operational Excellence
8 个月Hi Lee, I can't tell you how much I enjoyed your re-engineering efforts for the food truck! It's pretty addictive, right? We miss seeing you guys!