Staff
Four things that run a restaurant behind the counter. Every one of them works on this page — tap through it the way your team would.
Somebody cannot make it. They offer the shift here, and whoever wants it takes it — you see it happen instead of finding out at 4pm.
Nothing offered yet.
A request with dates on it, in one place, with an answer — not a text at midnight that gets lost.
The four things a new hire has to know before they touch the line. Tick them off and the owner can see who is actually ready.
Real questions from your real menu. It is how you find out who can answer a guest before the guest asks.
"Crisp hot fried chicken with coleslaw, spicy mayo and pickles on a soft toasted bun." — which dish is that?
Where does the Colton's Favorite Fried Chicken Sandwich sit on the menu?
What heat levels can a guest order the Colton's Favorite Fried Chicken Sandwich at?
What do we charge for the Colton's Favorite Fried Chicken Sandwich?
How much comes in one Hushpuppies?
"Three crisp fried tenders with your choice of dipping sauce." — which dish is that?
Where does the Chicken Tenders 3 count sit on the menu?
What heat levels can a guest order the Hushpuppies at?
What do we charge for the Chicken Tenders 3 count?
How much comes in one Coleslaw?
"Six crisp fried tenders with your choice of dipping sauce." — which dish is that?
Where does the Chicken Tenders 6 count sit on the menu?
What heat levels can a guest order the Coleslaw at?
What do we charge for the Chicken Tenders 6 count?
How much comes in one Potato Salad?
"Mixed greens with roasted corn, avocado, smoked cheddar, cherry tomatoes and hot chicken bites in spicy honey mustard." — which dish is that?
Where does the Colton's Hot Chicken Salad sit on the menu?
What heat levels can a guest order the Potato Salad at?
What do we charge for the Colton's Hot Chicken Salad?
"Herb rice with roasted corn, avocado, smoked cheddar, cajun aioli and hot chicken bites." — which dish is that?
Answer all 20 to see the result.