DO YOU KNOW...HOW TO GO???

ROLES OF TOGO

100

Responsible for running all ready orders to the curbside guests, displaying Service with Heart, and making sure the correct orders go out and are 100% paid for.

Who is the Runner?

200

Responsible for cashing out all payments, updating text2go, and helping answer call in orders!

What is Phones/Cashier/Text2Go?

300

Responsible for displaying Legendary Menu Knowledge, Phone Etiquette, and Salesmanship Tactics while guiding guests through the Curbside Process.

What is Phones?

400

Responsible for all cold condiments, butters, salads, etc. while displaying Legendary Menu Knowledge.

What is the Cold Packer?

500

Responsible for labeling and packaging entrees, appetizers, and displaying Legendary Menu Knowledge.

What is the Hot Packer?

MENU KNOWLEDGE

100

The most Popular Hand-Cut Steak, available in 16, 11, 8, and 6 ounces.

What is a Sirloin?

200

The most flavorful Hand-Cut Steak, available in 16, 14, and 12 ounces.

What is a Ribeye?

300

Automatically comes with mushrooms, onions, and the choice of cream gravy or Jack cheese.

What is a Smothered Chicken?

400

These two entrees come with a bed of rice and TWO more made from scratch sides.

What are Filet Medallions & the Shrimp Dinner?

500

These entrees come with a bed of rice and ONE more Made-From-Scratch Side.

What are Kabobs & Beef Tips?

TOGO WITH HEART

100

The 5 steps of To-Go with Heart.

What is Howdy, Engage, Arrive, Respond, and Thank You?

200

The Most important step of To-Go with HEART.

What is ALL OF THEM?!

300

The Texas Roadhouse guide to all things you may need to know, including all the steps of To-Go with HEART.

What is the Texas Today?

400

This step is all about order accuracy, keeping the guests in the loop, and making sure the correct guest gets the correct food.

What is ARRIVE?

500

This step is all about greeting the guest and setting a Legendary first impression.

What is Howdy?

PACK IT RIGHT

100

The black bottom box that holds all of our entrees & large appetizers.

What is a clamshell?

200

Large brown bag with the TXRH Logo that holds all of your hot items.

What is a Hot Bag?

300

2 per entree, 4 pieces minimum with 1 scoop of Honey Cinnamon butter per 2 pieces.

What is To-Go Fresh-Baked Bread?

400

The large foam box used to sell dinner salads, 6+ pieces of Fresh-Baked Bread, and will be the backup in case we were to run out of clamshells.

What is a large foam box?

500

The Number 1 guiding principle to packing Legendary To-Go orders.

What is Hot with Hot & Cold with Cold?

SAFETY, SANITATION, & SIDEWORK

100

The chemical we use to wipe down ALL To-Go surfaces between orders to keep it all clean.

What is Sink & Surface Sanitizer?

200

This should be done every 15 minutes or between packing common allergens.

Hand Wash & a Glove Change?

300

Wiping everything down, being fully stocked with portions & packing supplies, for the next shift, emptying the bread warmer, etc.

What is closing sidework?

400

Setting up Text2Go, Switchboard, double checking portions, packing supplies, making sure the phones are logged in, completing your prep sheet, and clocking in your retail cards.

What is opening sidework?

500

We use these terms to navigate the kitchen area safely.

What is corner, behind, coming down, and heard?