Hospitality
The first mile we show to guests during every interaction.
What is the CORE 4?
Sanitizing sauces that get dropped on the floor.
What is one way to reduce wasted sauces?
Scrubbing for 20 seconds is critical for releasing harmful bacteria from your skin.
What is the importance of proper handwashing?
Stocking your area.
What is our third priority?
Daytime: 120
Nighttime: 100
What is our car count goal?
Personalized care and service that goes above and beyond.
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What is 2nd mile service?
To reduce excessive food waste.
What is the reason for tracking food waste?
The six most common bacteria and viruses that cause foodborne illness.
What are The Big 6?
(E. coli, Hepatitis A, Nontyphoidal Salmonella, Typhoidal Salmonella, Norovirus, and Shigella)
Bringing in a doctors note or having someone else work.
What is covering your shift?
This person has worked for Chick-fil-A for 28 years.
Who is Eric Champeau?
The most caring company in the world.
What does Chick-fil-A want to be known as?
5 large fries per fry catcher.
What is the number of large fries in a full fry catcher?
Temperatures between 40°F/4°C and 140°F/60°C
What is the temperature danger zone?
Cleaning your area.
What is our second priority?
Serve and grow together.
What is our store mission statement?
Guest recovery model that emphasizes focusing on the guest.
What is the HEARD model?
A tool to tell us how much of what food should be in the chutes.
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What is the LEAN iPad?
Soybeans, sesame, shellfish, fish, peanuts, tree nuts, wheat, eggs, and milk.
What are the 9 most common allergens?
Closing space to prevent and eliminate gaps.
What is walking with your cars?
November 10, 2011
When did Chick-fil-A Sugar House open?
Treating everyone with honor, dignity, and respect.
What is the basis of hospitality?
What are the five reasons a food item should be wasted?
Not used within the time guidelines required for maintaining food quality standards
Items that are dropped on the floor
Cannot be put into products based on food quality standards (e.g., dark lettuce)
Items replaced for a customer
Items that are contaminated
Cleaning removes contaminated debris, and sanitizing kills bacteria.
What are good cleaning/sanitizing habits?
There should be no talking bad about a team member or guest, or walking past a guest without serving them.
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What is the zero tolerance policy?
89% of guests.
What percent of guests do not order a dessert item?