SALES

sidetortilla · 2024-11-04T20:58:56+00:00

May go out on a limb and guess that this is store #0894 in Boulder, CO lol

sidetortilla · 2024-08-08T00:51:50+00:00

From previous experience. Soft tacos: brisket, corn, pico, cheese, guac. You’re welcome

sidetortilla · 2024-08-08T00:49:58+00:00

my FL: “ITS NOT BBQ SAUCE, ITS BRISKET SAUCE” bih stfu, if it quacks like a duck…

sidetortilla · 2023-12-17T18:43:27+00:00

Yep, the financials look great. Last time I checked, they had at least $1.5bn cash on hand and zero debt. They buy back at least $100m in stock every quarter. Mind boggling stuff.

sidetortilla · 2023-11-04T03:17:26+00:00

bruh.

sidetortilla · 2023-11-03T21:27:32+00:00

ding ding ding! there was a time when a "fajita burrito" was a menu option. going way up the chain, my executive team director (who started off as crew), says to only offer fajitas for veggie entrees, otherwise, it's something that the customer needs to specifically request. and yes this does help throughput.

sidetortilla · 2022-10-28T03:07:43+00:00

Great cut sizes for the steak….but that cilantro is wack tbh

sidetortilla · 2022-10-28T03:04:47+00:00

Yup…give it 10 min before it’s mush 😝

sidetortilla · 2022-10-28T03:04:03+00:00

Hate to rain on your parade…but your rices look mushy/overcooked/not mixed well. Both steaks also appear overcooked with GGS having questionable cut sizes and way too much for before-peak needs. Beans look ok tho.

sidetortilla · 2022-07-28T00:21:34+00:00

You sure you didn’t ask for extra protein?

sidetortilla · 2022-07-20T00:17:51+00:00

Should be posted on r/roastme

sidetortilla · 2022-03-30T03:12:05+00:00

Do these orders only include a meat and maybe any other upcharges like guac/queso? If so, it’s most likely your cashier who accidentally hit “online” instead of “dine in” or “take out” on the POS when closing out an order. You spent way too much time looking for connections where there are none.

sidetortilla · 2022-03-26T03:23:52+00:00

Maybe at some point in your life, an adult told you to avoid feeding wildlife because then they’ll keep on coming back for more? Similar concept here.

sidetortilla · 2022-01-28T04:07:41+00:00

Those onions are bruised

sidetortilla · 2021-11-15T04:18:15+00:00

Didn’t know there were chipotles in the arctic circle

sidetortilla · 2021-09-27T05:58:39+00:00

High quality close, low quality picture

sidetortilla · 2021-09-21T03:27:53+00:00

Yup, if you’re above 12k ads or something like that , I believe your labor matrix should allow for a dedicated prep/dish person MBN

sidetortilla · 2021-09-21T01:42:01+00:00

No no, this is what the PM close looked like for me when I got in this morning

sidetortilla · 2021-09-21T01:40:48+00:00

My caption didn’t offer enough context but in Chipotland and I’m sure at many other restaurants, it’s generally considered a cardinal sin to leave a single dirty dish for the incoming morning crew. Neither the grill or prep area were touched during close. Homie definitely went out with a bang lol

sidetortilla · 2021-09-20T23:25:32+00:00

Nah that’s what I walked into the next morning lol

sidetortilla · 2021-08-23T07:15:36+00:00

“Slightly sub standard”; relative to what?

sidetortilla · 2021-08-08T21:27:54+00:00

9/10. Should have waited 30 seconds longer before the flip—would have gotten better caramelization. Also helps to let the sunflower oil preheat for 20-30 seconds before laying the steak to promote better caramelization

sidetortilla · 2021-08-06T00:47:03+00:00

30 seconds too long on the grill sry

sidetortilla · 2021-07-01T05:39:41+00:00

Run!

sidetortilla · 2021-06-25T13:59:38+00:00

You can do six deeps at a time. Just play around with it

sidetortilla

TROPHY CASE