Po'Boys
This is the first step when someone orders a Poboy.
Toast the bun.
Location of sauce on a Dine In platter?
Bottom left.
This is our drive thru standard time.
under 4 minutes
This is the percent guest satisfaction we want.
100%
Greet them immediately
The number of tomatoes on the Po'Boy.
2
This is the number of hushpuppies on a platter.
3
This is our slogan for the fry station.
Drop Less More Often
This is the type of attitude we have every shift.
Positive.
Do it now attitude (Daily Double)
This is what we do we do every time we come into contact with a guest?
Address them
Number of shrimp on a Po'Boy
12
This is the location of a lemon on a To-Go platter?
bottom/bottom right on top of protein
(Daily Double)
____ is the temperature that all proteins should be heated up to before being put in hot holding unit and ____ is the temperature we hold them at.
165 degrees
we hold at 145 degrees
Leading by example, displays willpower and ability to make the seemingly impossible possible are examples of _______.
Purposeful Leadership
If a team member is confused about certain procedures, we should?
This is the name of the French Bread brand that we use on all poboys.
Leidenheimer
This is how we place fish on a platter.
This is what cashiers should do towards the end of every order.
Suggestive sell/Upsell
This is the type of product we serve
Fresh or Freshest "made to order product"
What is Off The Hook most passionate about?
Southern Hospitality
This is how many poboy halves we use on a catering poboy platter.
16
Our burger is served with onions above or under the cheese.
Under
This is the time we should arrive for our shift.
10 minutes before we clock in
This is the type of national, fast casual seafood restaurant we want to be.
Premier
What are Culture, Purposeful Leadership, Training and Product to Off The Hook?
Off The Hook's Core Values.
The keys to our success. (Daily Double)