DNA Knowledge
Menu Knowledge
Product Background Info
Line Checks
Line Terminology
100
The city of the first BurgerFi's Location
Fort Lauderdale
100
What is the name of our house sauce?
Fi-Sauce
100
Where do we get our meat from?
Meyer Farms
100
What temp. do we set our bread griddle to?
350 degrees
100
What is the term used in the kitchen to respond to your QC?
Heard
200
BurgerFi's DNA stands for what?
Differentiators, Nuances and Attitude
200
Describe the Chicago Dog.
Poppy Seed Bun,Mustard, Relish, Sliced tomatoes, chopped onions, cucumber spears, sport peppers and celery salt.
200
What types of potatoes do we use?
Russet: Burbank, Norwestern, Norkotah
200
What temp do we set our Grill to?
First four zones to 400 degrees and the fifth zone to 250 degrees
200
What does the term Swinging Hot refer to?
Used on the fry station when turning around with a hot fry basket.
300
What is our business plan?
Hot Juicy Burgers, Crispy Crunchy Fries, Exceptionally Clean Restaurant by a Highly Energetic and Motivated Team
300
What does the term "Green Style" mean?
Lettuce substitute for bun.
300
What type of oil do we use in our fryers?
Peanut Oil.
300
What temp should the coolers on the line be at?
41degrees or below
300
When the QC yells out an ALL DAY what is she referring to and where does she get this information from?
The total count of each item needed to complete and sell all the tickets on hand from the KDS screen.
400
What are the Non Negotiables?
On Time, Perfect Uniform, Positive Attitude
400
Describe the Urban Fry?
Parmesan and herb fries with garlic aioli smothered on top.
400
What type of Bread do we use for our buns?
Martin's Potato Rolls.
400
How often should the sanitizer buckets on the line be changed?
At least once every 4 hours
400
When a Manager says something is "86" what are they referring to?
They are referring to something being sold out and is no longer available
500
Explain what a customer should expect when they enter through our doors?
WELCOME TO BURGERFI, ALL NATURAL. Cashier smiling welcoming them in by the time they come even 6 ft. from the cash register.
500
Describe how we make our concretes.
5 oz. custard mix in 2 oz. flavor and repeat. Finally add 2 oz. of custard to top it off
500
List five qualities about our meat.
Certified Humane, Source Verified, No hormones, No antibiotics, Vegetarian Fed
500
Describe what the temp danger zones are?
Cold Items Must be 41 or below Hot Items must be 140 or higher
500
What does the term FIFO stand for and what is the proper method behind it?
Stands for "First In, First Out." Dates must be clearly marked and new foods should always be placed behind older foods
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