House Rules
The item that is needed before you begin a recipe
iPad
The term for communicating when an item is running low
Low-call
The area in the Smokehouse where food safety starts
Utility
Where all of our biscuits are prepped and made
Central Bakery
The term that we use to refer to our customers
Guests
The minimum amount of time needed to request off
2 weeks
The portion size of an add-on of meat
3 oz.
The product(s) stored at the very top shelf of the walk-in/coolers according to the Food Storage Hierarchy
Ready-to-eat foods
The type of Hickory wood we use to smoke all of our items
Green Hickory
Used to express that a menu item is no longer available or has run out
86
The time we should be ready-to-go for service every single day
10:30 AM
The brand of tea we serve
Royal Cup
The minimum temperature for hot food
135 degrees
Three ingredients specifically used in our Signature Hot Sauce to give it heat
Habanero powder, cayenne, Coleman's spicy dry mustard powder
Used to describe an item that is still needed for an order
Dragging
Wire mesh glove used when handling a knife or sharp object
Cut glove
Often referred to as "the face of 4R"
The Carver
The food storage system for rotating food so the oldest products are used first
First-In, First-Out (FIFO)
The amount of time we wet-age our brisket
30 days
Used to notify other team members that an item is hot in temperature, such as pots and pans; for the purpose of avoiding accidental burns or injuries
Hot
The percentage of discount team members receive on a food item
50%
The temperature that our smokers maintain while cooking product
225 degrees
The Big 8 Allergens
Peanuts, Tree Nuts, Soy, Fish, Shellfish, Dairy, Egg, Wheat
Another name for the "point" part of the brisket
Moist
The term we use for guests that publicly supports or recommends us to others
Advocate