My day begins at 5am. My kitchen team begins daily production at 6am. At 645am we have Team Brief we my team is allowed 15min paid break to grab a quick bite(optional), and communicate daily focus. From 7am to 10am we worked on completing our fixed production. 10-1030am lunch. From 1030am to 130pm we completed the rest of the production. Culture was fun faced paced team oriented. The hardest part was keeping 100% productivity, and the most enjoyable was promoting my team members to trainers, baristas, Kitchen Leaders, Mangers and most importantly 9 corporate employees at the Support Center.
Great Operational and Managerial systems
Not be able to stay over a year at one location.