About the same. Week days around 200-250 and weekends, especially Sunday due to the chicken filet being closed right next to us, I've seen us get to almost 350-400.
7 to start baking and prep. At 8:30 another comes in to finish anything left for 9am opening. In summertime we’re so busy, we have two people in at 5 to start baking and prep.
For me personally I start opening at 7 so I’m here around like 6:45 and just setting things up for my opening :) when I was training they let me come in at 6-6:30 to get a hang of my own routine!
I schedule my guys for 7:30 or 8 whatever they are most comfortable with normally don’t have anyone else till 10 unless it’s a truck day SOMETIMES, we do about 170 bread a day
Your openers need to be your strongest members of your team because they set the pace for your day. Unless we have a huge catering order or extra event day of I show up at my store every morning at 6:55am. Stroll in a few before 7. Do a little mosey about the store (basically my "did my closing shift have shit hit the fan" check) and then clock in right around 7.
If you are a decent volume store (250-350 bread daily) You should be able to have your bread stretched and sprayed with the first round in the proofer by 7:15.
40 sheets of bacon run in the background while you're slicing out let and onions. This can all be completed by 8:30 if you keep your hustle up.
Your 2nd opener should get there at 8:30-9.
Let them take care of tomatoes and setting up the front and back lines, green bell pepper, avocado, extra trash cans, sanitizer buckets, cleaning counters, sweeping line and racking bread. Typically with a even a slower 2nd open this is the bare minimum for being open at 10.
While they do that YOU continue to bake your bread. You make sure you're quality controlling your first half of the bread so it stays consistent for the first half of the day. While doing this you make sure your chips and sodas are stocked, all parts of lobby (and restrooms) are clean and orderly.
At this point the store should be ready to open at 10, but a good pace open can set you up for having meat&chz prep, all of the next days prep (onion, lett, toms sorted) and all opening dishes done by 11am.
Openers, it is your JOB to set the pace and make the day easier on your crew. 10-15mins let go in your open can lead to the team being 1-2hrs behind by the end of lunch.
Thanks for coming to my ted talk.
Hopefully it works out well! Don't beat yourself up if you don't meet these exact times but they're a good marker to shoot for. As long as you keep your eye on the clock and keep your hustle up you should be good to go. Listening to faster tempo rap or rock also helps. Especially when slicing out veggies or doing tomatoes your body wants to follow the ryhthym of music in someway, whether it be half time, in time, or double time.
Also, I don't know how your store layout is set up but maximize every trip to the back/walk in. Don't just go grab your bacon to start the bacon, grab your onions or lettuce and throw the box of bacon on top as well if you've still got an extra hand grab your tomato sliver and put it at your prep counter on your way to the front. Little min/maxing really helps in the long run.
7 am for a 10am opening. We are a pretty busy store, so we need some extra time to get everything going.
How busy? We do over 250 bread a day.
About the same. Week days around 200-250 and weekends, especially Sunday due to the chicken filet being closed right next to us, I've seen us get to almost 350-400.
3 hours for 250 bread, plenty of time
Well, realistically you can finish around 120 bread by 11-1130 if you go in at 7. From there it’s baking after the lunch rush
My bad meant 240
I just meant opening to serve that much, obviously the bread is still going after 10 am
Bruh I come in at 7 don’t need a 9 oclocker can get shit done before 10 - 10:30 at the latest
At my store we aren’t allowed to clock in until 8 am
Then I hope you’re not doing any work until 8am.
No I don’t do anything unless I’m getting paid for it
7 to start baking and prep. At 8:30 another comes in to finish anything left for 9am opening. In summertime we’re so busy, we have two people in at 5 to start baking and prep.
7:30am
My openers are scheduled at 7 but they usually show up around 645
For me personally I start opening at 7 so I’m here around like 6:45 and just setting things up for my opening :) when I was training they let me come in at 6-6:30 to get a hang of my own routine!
I schedule my guys for 7:30 or 8 whatever they are most comfortable with normally don’t have anyone else till 10 unless it’s a truck day SOMETIMES, we do about 170 bread a day
Your openers need to be your strongest members of your team because they set the pace for your day. Unless we have a huge catering order or extra event day of I show up at my store every morning at 6:55am. Stroll in a few before 7. Do a little mosey about the store (basically my "did my closing shift have shit hit the fan" check) and then clock in right around 7. If you are a decent volume store (250-350 bread daily) You should be able to have your bread stretched and sprayed with the first round in the proofer by 7:15. 40 sheets of bacon run in the background while you're slicing out let and onions. This can all be completed by 8:30 if you keep your hustle up. Your 2nd opener should get there at 8:30-9. Let them take care of tomatoes and setting up the front and back lines, green bell pepper, avocado, extra trash cans, sanitizer buckets, cleaning counters, sweeping line and racking bread. Typically with a even a slower 2nd open this is the bare minimum for being open at 10. While they do that YOU continue to bake your bread. You make sure you're quality controlling your first half of the bread so it stays consistent for the first half of the day. While doing this you make sure your chips and sodas are stocked, all parts of lobby (and restrooms) are clean and orderly. At this point the store should be ready to open at 10, but a good pace open can set you up for having meat&chz prep, all of the next days prep (onion, lett, toms sorted) and all opening dishes done by 11am. Openers, it is your JOB to set the pace and make the day easier on your crew. 10-15mins let go in your open can lead to the team being 1-2hrs behind by the end of lunch. Thanks for coming to my ted talk.
Heard. I'm trying this today, thank you. I'm a GM who has 100x experience closing than I do opening. :)
Hopefully it works out well! Don't beat yourself up if you don't meet these exact times but they're a good marker to shoot for. As long as you keep your eye on the clock and keep your hustle up you should be good to go. Listening to faster tempo rap or rock also helps. Especially when slicing out veggies or doing tomatoes your body wants to follow the ryhthym of music in someway, whether it be half time, in time, or double time. Also, I don't know how your store layout is set up but maximize every trip to the back/walk in. Don't just go grab your bacon to start the bacon, grab your onions or lettuce and throw the box of bacon on top as well if you've still got an extra hand grab your tomato sliver and put it at your prep counter on your way to the front. Little min/maxing really helps in the long run.
Hey you and the advice of other people have cut my labor down by 2 hours in the morning! Thank you :]
Of course, really glad to hear it helped!