1/26/2024 2 Comments Oncue near me![]() I know it seems like a waste, but I think it's a good idea" *Not the first idea that he saw, tell me it wasn't good and then tell another store it was a good one* I come inside and see the district manager talking with the GM of the store telling her "It's okay, just hire someone specifically for onion rings and have them work a few hours a day. Mind you two weeks after that conversation, I was at another store dropping off some product that they needed, and I hear someone on the headset telling a customer that they were out of onion rings (it was 1230 pm) and that they were in the process of making them. *I had someone in the process of making them, I hired her for literally only making Onion Rings (she would come in from 7AM to 11 AM) and sometimes prepping our frozen items into medium sized orders if she had time left before her shift was up* and we received a "corporate complaint" about being out of them.I was ripped a new one by my district manager "How the F*** were you out of onion rings, we can absolutely never run out of onion rings, you should never be out, especially for lunch." This also coming from the guy who told me we should not have someone hired for only making Onion Rings, it wasn't necessary. I remember one time we were out of Onion Rings at 10 AM. Hopefully they will be able to navigate this “new normal” and get back to the basics. I’m not making excuses or anything, there’s several times I made onion rings “on the fly” when I was out and I didn’t want to piss off a guest but that still takes about 10-15 minutes and the product/methods are questionable. It’s messy, they can’t cook, hop or answer the headset. Which may get a moderate volume store through the day and a high volume store through lunch.Īnd it is very difficult to have that person doing anything else. With the finished product at approx 20 trays. It’s literally a minimum 4 hour process from start to finish. Set back up with batter round 2 and breadcrumbs and repeat. You gotta make the batter which needs to maintain right consistency and temp. Peeling/slicing the onions, breaking up the rings and letting them dry slightly. The only thing the machine does is slight increase consistency/output if you know how to use it. But honestly, the set up/clean up takes forever and they break, a lot. ![]() Higher volume stores can afford a little machine that “makes” the onion rings for them. It’s probably not having someone to do them.
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