General Manager/Franchisee (Former Employee) – Coral Gables, FL – February 10, 2014
- Open at 7am and closed at 10 pm every weekday and Saturday's opened at 11 am and closed at 4 pm. Worked with eleven different employees on a daily basis. Saw about 250 customers a day. My co-workers loved working with me. The reason for that is because I am a very hands on person. I want to be the best at what I do so I have to understand every aspect of every job that I was managing. - I have learned how to manage payroll and hours of the employees, COGs, relationships with all vendors and gaining the confidence in the customers in our product. - Hardest part of the job was the hours - Most enjoyable part of the job was the relationships I have made with everyone
Prep cook (Former Employee) – Brooklyn, NY – March 6, 2013
the people that work in the kitchens are friendly and likeable and easy to get along with and work vary hard from the prep cooks to the managers, but it's with the upper management that you start to run into problems with a host of problems that I will not go over. wonderful but vary vary hard place to work.
frontline cook (Former Employee) – New York, NY – December 11, 2012
It was a very nice place and other employees was great and the food was good for your health. i learned alot on calories and how to make a real good smoothie..i also learned hoe to do alot of skills at once and stil have happy customers
lunch breaks always was great to have a healthy meal instead of fried foods