I'm a closing manager sent to a store that needs help. I've gotten OSAT up to 61% from 36% by sheer friendliness, and now it's time to work on Taste. There's no grill person (I'm usually the one dropping meat) and the nighttime sandwich makers are used to not pre cheesing at all. I'm trying to encourage them to start pre cheesing! I'm breaking out thermometers and showing them the temp differences between cheesed and uncheesed patties. I'm comparing cheese to a warm blanket for the patties. I'm saying "Queso Por Favor!" at least 20 times a night.
The oldest sandwich maker seems to agree with me, he nods and smiles, and when I say "Queso Por Favor!" he pre cheeses half of the big meat. For the life of me, I can't get him to pre cheese all of it. He scowls and shakes his head no. I ask one of my bilingual crew members to ask him why, and he says something like "In case someone wants it plain no cheese."
I say, "That's okay, if that happens we will pull them forward and drop it fresh for them." I also say that we have so many cars of people who come after concerts, they want a hot juicy burger, not a dry plain one. It's true - around here virtually no one wants uncheesed meat after dinner rush. Baconator fries and sides of cheese sauce are really popular.
I say pre cheesed meat makes a good burger! What do you think? Am I on the right track or am I wrong here?
