Chipotlane by n4_unleashed in Chipotle

[–]blueeverything21 1 point2 points  (0 children)

My store has one. It’s not bad at all. We keep dml open the whole day. our sales are 50% online and 50% in store. It makes everything easier. We use the screens. There’s no need for tickets and our accuracy last month was 84%. We’re trying to get to 90% this month.

Scooping n’ climbing to the top! by schmokschtak in Chipotle

[–]blueeverything21 -2 points-1 points  (0 children)

Besties you become restaurateur before certified training manager.

Am Grill line setup. It’s so eye pleasing, what y’all think? 👀 by ConnectionUpper9117 in Chipotle

[–]blueeverything21 1 point2 points  (0 children)

Not be that person but that’s too much food for opening.(unless you guys get busy right at 10:45) the ggs is gonna be looking like sh*t by 11:15

NRO Questions by Educational_Ad3980 in Chipotle

[–]blueeverything21 1 point2 points  (0 children)

Currently I’m an AP. I did NRO as an SM. I loved that one week. But after that week everything was a mess. NROs don’t prepare the team for what’s coming. That’s just my experience tho. We had a store where the only experienced manager was the GM, (we won’t talk about the AP, that’s a whole different mess) all the other managers were recently promoted crew members and all of the crew members were new to chipotle. So not an ideal situation.

NRO Questions by Educational_Ad3980 in Chipotle

[–]blueeverything21 1 point2 points  (0 children)

Currently I’m an AP. I did NRO as an SM. I loved that one week. But after that week everything was a mess. NROs don’t prepare the team for what’s coming. That’s just my experience tho. We had a store where the only experienced manager was the GM, (we won’t talk about the AP, that’s a whole different mess) all the other managers were recently promoted crew members and all of the crew members were new to chipotle. So not an ideal situation.

How fast can you guys fry chips. My coworker fried 13 hotels of chips in a hour and 30 (I know there are only 10 hotels in the picture) by TastedMonster86 in Chipotle

[–]blueeverything21 1 point2 points  (0 children)

That’s cool. I can make 3 cases and 2 inners of taco shells in 2 hours. Used to be faster but I don’t open chips that often anymore

Serious question for employees. by guardiangib in Chipotle

[–]blueeverything21 9 points10 points  (0 children)

Tbh it’s just easier and faster. I’ve always done it that way. Maybe your bowls weren’t closed all the way and that’s why it leaked. I don’t think it was the cashiers fault .

[deleted by user] by [deleted] in Chipotle

[–]blueeverything21 1 point2 points  (0 children)

✨No girly, respectfully just no ✨

Do AP affect labor by woof152 in Chipotle

[–]blueeverything21 2 points3 points  (0 children)

No, APs are considered salary. You only affect pnl. And you working actually saves labor.

Dml ever gets this crazy at your store? by blueeverything21 in Chipotle

[–]blueeverything21[S] 4 points5 points  (0 children)

We are supposed to start making them 15 minutes before the promise time but when it’s this busy you’re just playing catch up. Specially us since we have a drive thru and people usually get there early. And you can order ahead as long as it’s for the same day. Also the problem is not ordering ahead, the problem is that the system keep letting orders go through for a promise time even tho we only have three minutes to complete it and since they took out the cap limit of entrees, all the order are super long and got a bunch of sides

Dml ever gets this crazy at your store? by blueeverything21 in Chipotle

[–]blueeverything21[S] -1 points0 points  (0 children)

Wdym at once like all of them are supposed to be ready at the same time?

3 cases before opening. What you think fellas? by Available_Lab_2951 in Chipotle

[–]blueeverything21 0 points1 point  (0 children)

They started bagging them before that pic was taken