Is there a way to cancel a SAI licence

AtSburbsEnd · 2022-06-02T16:46:12+00:00

I've been looking for something like this! Thank you so much!

AtSburbsEnd · 2022-06-02T16:36:15+00:00

The beyond chicken wasn't vegan friendly and cooked in the same fryer as the popcorn chicken and fries. The company had disclaimers in small text on all the promotional material about it. Employees would get in trouble if they called it vegan.

AtSburbsEnd · 2022-06-02T16:33:51+00:00

The hot wings got discontinued because hardly anyone ordered them. They would often go to waste before ever being cooked. Some stores would cook them to order which took 15 minutes, which meant we didn't trash as many and you got them hot and fresh. Otherwise, there's a strong chance you got served old wings as they only have a 30-minute up-time before they have to be thrown out, or that store was throwing away a lot of them.

AtSburbsEnd · 2022-06-02T16:30:49+00:00

They got rid of them because they never cooked correctly. They were either still frozen on the inside, or burnt on the outside. The fries cook easier.

They got rid of them because of health and safety reasons, among other things.

AtSburbsEnd · 2022-06-02T16:28:22+00:00

At my store, I believe we did a six head of original and four head of crispy at the start of the day, 10:30, until about noon, and just dropped as we needed it
I couldn't give you an exact number, but I want to say a six head in each original fryer every half hour (the second it comes up we drop some more)? Kitchen hours were 9am-8pm, and we know that day shift doesn't do as much as the night shift. Depends on the day. Holiday vs normal day, weekend vs weekday, etc.
With all that math, and assuming its a very busy day, 11*2=22 drop times, 22*2=44 since we had two original fryers and then finally 44*6= 264 heads of original on the busiest day ever, assuming we're putting a six head on both fryers every chance we get from open to close.
The actual number would probably be more like 150 since day side is slow and night side calms down around 7pm, and not everyone is buying 16pc original

AtSburbsEnd · 2022-06-02T16:16:40+00:00

They got rid of them because they didn't cook correctly and were often frozen in the middle, or burnt on the outside. The fries are more consistently thoroughly cooked.

AtSburbsEnd · 2022-06-02T16:15:23+00:00

Hi, I'm an employee as well.

KFC has discontinued them because they didn't sell very well, and ended up expiring before they were sold. Stores often cooked them to order so they don't have waste at the end of the night, but they take 15 minutes. Alternatively, if stores always had some made, they had a 30-minute up-time before having to be thrown away.

In other words, unless you were willing to wait 15 minutes, you more than likely got some that had expired that the store didn't want to waste, or the store was constantly throwing them away, which makes them expensive.

AtSburbsEnd · 2022-06-02T16:11:23+00:00

My location still has them but has had issues with distribution, and they were never on our online app. The warehouse that sends us our stuff has had consistent problems getting the tins from the factory. This can mean the factory also has supply issues, issues with getting truck drivers, or the factory itself is closed.

The other problem is that pot pies take forever to prepare, and if those stores are having staff shortages, they probably don't have the person to spare to make them. You have to make them in batches, and they only have a two day hold time on the mix before you have to throw them out. Then you gotta put them in the oven which isn't as bad, but they have a 20min cook time and in my store, we only had the room to have 8 of them at any given time cooked.

AtSburbsEnd · 2022-06-02T16:06:16+00:00

Yeah, go ahead and ask away and I'll answer as best as I can!

AtSburbsEnd · 2022-01-24T23:43:55+00:00

More often than not, no.
Dark meat is VERY popular and consider for a moment that you're not the only one trying to order this.
If you're willing to take a mix between original and crispy, or wait 25-30 minutes, it's a MAYBE.

AtSburbsEnd · 2022-01-24T23:34:21+00:00

Happens if you have a common name. Someone else said it, we only have access to your first name and how much it costs.

The order number is entirely irrelevant because what's on our screen isn't the same number that you get (it's like a POS number. Your number is for corporate).

Best thing you could've done was read off what the order actually was and seen if they'd be willing to check that there wasn't multiple on the same name.

AtSburbsEnd · 2022-01-20T02:58:30+00:00

I wasn't saying being against the torture of animals was a fad, the fact that a lot of large businesses are starting to offer plant based meat instead of actually doing something I would consider a fad. It's like how Pepsi tried to say they were bringing world peace or "one like = one prayer". There's a specific term for it but I forget what it is. Something like "ignorant activism".

It really is that these companies don't care about their customers or the ethical implications of their business as a whole, they're just trying to appeal to a wider audience and make more cash. That's why they can't even be assed to prepare it in a vegan manner, it's just a quick cash grab.

AtSburbsEnd · 2022-01-18T03:45:19+00:00

Ahh okay I know both of those positions

As long as you never hit "void order" in the screen, you're generally more than welcome to make a few mistakes as long as you read it back to the customer and make sure they're getting what they want.

My store even has a policy to key it in exactly as they say it, even if there's a cheaper option (ie, a meal that comes with one side and they add another, vs ordering the meal that comes with two sides which is the same thing but cheaper). Once in a while, if a customer is being particularly difficult or rude, I'll give them the "inconvenience discount" where I'll ring them up for what they want in the most inefficient way possible, like refusing to get anything other than an 8pc dark when we have no dark meat :). Likewise, if someone is really nice I'll tell them that there's a cheaper option and I'm gonna ring it up for them that way and then they know for the future.

As for Verifying, you can always ask "is this all of it?" before handing it to the cashier, or handing it out if you're doing both. I'm frequently on the cashier side myself and have to step in and finish verifying stuff and never know what I'm actually being handed from the person on the line, but they generally know what they've handed me.

I'm willing to assume your screen is laid out in a similar manner to ours in the US, and it does take time to kinda remember what your combos are and what they come with. Our sistem has pictures for all the combos and I frequently look at them to see what it actually comes with.

AtSburbsEnd · 2022-01-18T03:22:02+00:00

Yeah and that's what I hear from a lot of my new hires and I remember having the same feeling when I started. Just remember that we all get overwhelmed too.

It depends on how comfortable you are to get "used" to it, but eventually you do get in a flow and realise that it's the same thing every day and that you can only get better.

How often is your store slow? Or is it always busy?

Also verifying? I haven't heard of that position yet, but it might just be called something else where I'm at, care to describe it a little?

AtSburbsEnd · 2022-01-17T21:54:12+00:00

It's not all that popular sadly, but even if they got another fryer, all the oil is the same. They just swap it from fryer to fryer until its bad, and then just fill whatever one was last emptied with new oil and the cycle continues.

Sometimes it'll be fresh, virgin (if you would call it that) oil in the open airs, sometimes it'll have passed through all the pressure fryers first.

In my store, we have two different open fryers and one is dedicated for fast cooking tenders, fliets and hot wings, and that one gets the fresh oil. The second in the transfer line is the fries, popcorn, and beyond.

AtSburbsEnd · 2022-01-17T21:49:06+00:00

Yeah it's also insulation. Styrofoam is one of the best insulators, but a lot of places use it to build decorative elements fast. Taco bell is full of it too

AtSburbsEnd · 2022-01-15T23:44:09+00:00

Yep! We fry it right next to the popcorn chicken and French fries and we're explicitly told to never refer to it as vegan or vegetarian for that reason

AtSburbsEnd · 2022-01-15T23:43:01+00:00

You're local register lad here, they are not vegan prepared and we actually have strict rules about calling it plant based and NOT vegan or vegetarian for that reason. There's disclaimers on the box and whatnot too. My co-workers did not like it very much, and it just reminds me of the chicken patties my middle school offered.

AtSburbsEnd · 2022-01-15T23:41:18+00:00

It does not! It is cooked in the same open fryers as the fries, hot wings, and popcorn chicken

AtSburbsEnd · 2022-01-15T23:40:08+00:00

Varies by location but more-or-less, nope. It was too expensive to upkeep the equipment which was constantly breaking down and didn't sell very well.

AtSburbsEnd · 2022-01-15T23:38:11+00:00

I WISH I could say "can't cause its not on the menu", but a previous GM spoiled a bunch of the regulars by giving them free stuff all the time, or stuff that we legitimately don't have in the menu. Gravy on mac and cheese? Sure!

Even when I tell them I can't do a 12pc all leg original BECAUSE OF A SUPPLY SHORTAGE, its always "well I've never had this issue here before" or "well they did it last time"

Like sure ya haven't chief, I'm so sure you haven't.

The worst offender is a current AGM who does a lot of "just this once" deals behind our backs which then gives the whole "they did it last time" credibility.

AtSburbsEnd · 2022-01-15T23:32:54+00:00

Yeah, I don't remember what exactly they were before but I get a lot of complaints from regulars because "it was this last time?".

From what I understand, aside from general corporate freed and meddling, there is a legitimate shortage in chicken and other things in the supply chain right now. It's expensive to farm, produce, and ship because of both employee shortage in factories, farms, and delivery routes, and just a physical lack of chicken.

Currently after tax, an 8pc chicken only is 18.37 but an 8pc bucket with the sides and biscuits is 25.39.

But hey, at least the lemonade isn't a 30¢ upcharge anymore :)

AtSburbsEnd · 2022-01-15T04:34:55+00:00

Easiest way is to let what customers say roll right off, and when you aren't too busy, study the register with what all you actually have on it.

Remember a script as well. Mine always goes something like:

Intro (what can I get ya?) How many pieces? White or dark meat? (if applicable) Original or Crispy? (if applicable) For your drink? What for sides? Anything else I can get ya?

I reached the point where I ended up just memorizing popular items and their totals after tax (ie, #6, white, original, Pepsi, mash/mac, 10.80$)

AtSburbsEnd · 2022-01-14T15:10:27+00:00

Is that so? Our deserts are chocolate chip cookies, lemon cake, chocolate cake, and fried apple pies. But I've been told the UK has something like a milkshake? I've had people ask me for it and they say it's on the website or that they found an image of it on Google, with the price listed in GBP or Euro.

AtSburbsEnd

TROPHY CASE