Transcript
WOMAN: I'm excited that I didn't know about it until today, so that I didn't have to wait for it, if that makes sense. I already texted my husband in all caps, so it's done.
JACK [to team]: People are lining up to sit. I think we're going to need to put a system in place. My gut tells people won't see that.
JACK: I mean, where can we just get a cable today? Like those feel like we can just buy them at like a Home Depot or something.
JACK: Thursday is the first day we had the entire team in here front house and back of house. Most of the other days prior to that were just managers in here.
JACK [to staff]: Is everybody coming Saturday by the way?
JACK: We were doing a lot of mock orders that day. So we would run tickets through the kitchen, doing a variety of different modifications and order types and things like that.
JACK [to customer]:I love that though! You were just sure we were open.
JACK: I'm going to buy another POS cause I think that KDS plus the POS—we should always have two. And then the front they were kind of mock playing the orders
STAFF MEMBER: If somebody comes in they want a spicy PE—
WOMAN #2: Then they'll hit yes and they can type it in
JACK: This has been a pretty amazing experience to have on day one. A team that's made up of people that, for the most part, have worked at one of our other stores. In the past, you know, just being a younger restaurant operation, a lot of it was hiring as we go building procedures as we go. This was the first time we really tried to think through everything as far in advance as we can in regards to the training the scheduling, and it's a team truly like everyone in there knows each other.
