TXRH STORY
Which Made from Scratch sides are not made in house?
What is none of them?
What are the Kent's Top Ten for development?
What is
Own your development
Don't Sweat the small stuff
Ask for more (Feedback, Guidance, Responsibility, Time)
Find a mentor or your board of directors.
Visit other stores, expand your horizions.
Drive, Passion, and hardwork will always overcome.
Be the obvious choice
Ask for what you want
Don't give up.
What is the #1 Appetizer we sell?
What is the cactus blossom?
What is the process we use throughout training to be most effective?
What is, Tell, Show, Do, Review?
What is FIFO?
What is First in First Out?
How many different margarita's do we offer?
What is ten margaritas?
What are our four core values?
What is Passion Partnership Integrity and Fun all with purpose?
What is the #1 side item?
What is Baked Potato?
What training materials do you need for classrooms and one-on-one training?
What are Texas/Bubba’s Today and daily training agendas?
What is staging?
What is Staying in contact with the Broiler, the line, and the MIW to anticipate what the “lead check” has on it.
Which type of steaks do we serve?
What are Hand cut sirloin, ribeye, and filet.
What is our Mission Statement?
Legendary Food
Legendary Service
What is the #1 selling steak we serve?
What is a 6 ounce sirloin?
What traits do a Trainer needs to possess?
What is being a Role model, teacher, culture keeper?
What is the Echo system?
What is acknowledging (or echoing) a call that you heard a request for a product and are working?
What is the CTT for Fresh Baked Bread? Color, Texture, Taste.
Golden outer crust.
Light moist center, good spring when touched.
Cut 2x2x1"
Proofed 2 1/2 x 2 1/2 x 1 3/4
Baked 3x3x2"
Served at 150 degrees, held for 5 minutes.
What are the Kent's Top Ten for FOH?
What are?
Knowledgable servers
Sense of fun (Smiles)
Urgency of food and drinks
Manager table visits
3 Table sections
Restroom Focus
Lighting, Temperature, Music, Tv's
Bartenders, speed, awareness, learn guests names.
Hostess (Smiles, urgency, guest concern vs name taker)
Crew Involvement
What is the food safety temperature for chicken and seafood?
What is 165 for chicken and 145 for seafood?
What does Recipe Right mean?
What is? Recipe out = recipe right. Follow all steps for Legendary Product.
What is the proper routine for closing a station?
Use your checklist
Complete detail clean for the day
Sign off on checklist and validate with a manager.
What temperature do we serve our Fall Of the Bone Ribs?
What is 155 degrees?
What are the Kent's Top Ten BOH?
What are?
Cuts of sirloin/Jaccard
Season/Cook procedure
Ribs hot fall off the bone
Cuts of ribeye
Hot mashed potatoes
Fresh Hot bread/Cold Butter
Cold/Fresh Salad
Side items hot and fresh
Onion Consistency
Frozen Margarita/Consistency and Taste
Blossom flour should be sifted how often?
What is every 3-4 blossoms?
What two things complete a trainee's validation?
What is The knowledge needed to perform job responsibilities, and the skills a trainee gains can be validated during the final training shift.
What is the process for Out of Date Food?
Verify with the manager on duty.