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FLC_INTRO Owner'sPath

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The owner's path is a sequential walk through the restaurant that has to be done with great discipline every time you visit your restaurant, whether you're going to be there for five minutes or the entire day. [MUSIC PLAYING] It allows us to see the restaurant holistically, to ensure that everything that we touch or see in the restaurant ladders to a great guest experience. And if we follow this sequential path every restaurant every time we visit, it'll help you get sharper, and obviously run a better business by coaching and teaching those things that you find out of order or off standard, and teaching and coaching those in the moment. I think the owner's path actually works best when you're able to grab perhaps a new kitchen manager or a service manager or an apprentice and take them on the owner's path with you, and on that walk constantly coaching and teaching and building capacity within the individuals in the restaurant. Those are great learning moments that help all of us get a lot sharper and a lot better. And I think you've heard me say it before, but when one person teaches, two people learn. And on that path, we should be teaching all the way through to the back of the restaurant. And there are lots of benefits to teaching the general manager how to perform their own owner's path in their restaurant. And you know you've finally arrived when the GM meets you at the door on your visit, and they tell you about the observations that they had on their owner's path that morning, before you even begin yours. Completing an owner's path with great discipline every time you visit the restaurant will really help you refine your powers of observation, and really help you understand what are the key elements of your business that need improvement, and what's going well. And you should leave those in coaching moments behind with the restaurant's leadership team, and talk about everything that you saw, what systems that they tie back to, because they're symptoms of a broader issue, and how to address those and coach in the moment, but also recognizing those things that are going really well and talking about how great they are with the manager and management team. So part of the owner's path is ensuring that we are best on block and we have the best curb appeal, and so that we become the obvious choice as guests ride through a sea of competition and they pull into our restaurant. And we call it an owner's path because it's our expectation that each of us approach our business as if we were the owner of that business. And this is exactly what we would do as we walk through our restaurant ensuring that we're delivering a great guest experience and all aspects of our business are on par with Chipotle's high standards. And now let's take a look at someone being taught how to properly perform an owner's path in their restaurant. [MUSIC PLAYING] We follow this consistent path, the owner's path. We're going to start up and work our way down, and identify everything on the way. We want to make sure that we're best on the block. You know, the landscaping is looking nice, our signage looks nice. How does the front of our facade look? I'm looking for cracks, any chip in this from the paint. Get some power washing around there. Do we have light bulbs? Are they all the same? Taking a look at our frame. How do our door clings look. Take a look at our sidewalk. How does the overall sidewalk look? Let's go take a look at our patio. Continuing with the sidewalk, making sure that we pick up all of our cigarette butts. We have some weeds growing in the bottom. We have the drip line showing. We want to make sure we have rock covering all that. Taking a look at our patio from this angle, our awning, you know, making sure that it's in good condition and it's clean. Our gate in good condition. Just even doing some touch-up along this glass, removing those fingerprints. We need some power wash. We have some gum. I'm sure we have some buildup along the edges in the railings in the bottom. Let's come into our restaurant from the front door. All right, we want to stop the second we come in this door. What do we hear? What do we see? What do we smell? Temperature feels good. You could hear the sizzle of the chicken in the background. How are our lights looking? It's 11 o'clock, and we have our blinds pulled down. Making sure that we pull them up to the same height all the way across. It looks better. You get more light coming in, and it looks uniform. The doors, the kick plates. Pull our garbage cans out. And behind, is it clean? Too often, our chairs become crooked and damaged. We should never have ripped or torn stools anywhere in our restaurant. If that's the case, we need to make sure that we're replacing them immediately. We've got drywall and paint chipping. You can tell how tall our person who cleans our walls are based on where the cleaning stops. Right? Yes. So now let's head over to our line. How is the guest interaction on the line? How are our customers in our dining room? Let's stop to just take a look at our menus. Are they stocked? Are they in good condition? Overall, how does the drink station look? As we take a look down below, is it clean? Is it stocked? Door frame. How does the inside of the door, the kick plate? Looking at our tile, is our tile clean? Are they all lit? Are all the light bulbs on? How is that char on that chicken? How about the caramelization on the fajitas? The black beans, they have just the right amount of broth. Maybe a little bit too much broth on the barbacoa, make sure that we show off those strands. Moving down to the cold side, making sure that we don't have too much liquid in the fresh tomato, that our guacamole is bright green, no chunks, that our lettuce isn't too wet and has the proper cut size. Beverage station, and our chips. Make sure that you get that nice crease. Two fingers on the back. How is our mise en place? Making sure that we have our bowls, making sure that we have forks and napkins, and everything ready so we're not looking for it in the middle of the rush. Have you experienced any symptoms at all? No symptoms. No symptom? Let's quickly go check out our grill area. Taking a look, we're getting that little bit of gold up here, which is actually grease build-up. Properly cleaning our [? ansel ?] system, our walls are clean, our equipment's clean. Are we temping our food? Are we following procedures in recipes? You know, we've got some good char marks on the chicken. Our fajita pans, they're clean. There's not a lot of carbon build-up. And the [? reach-in, ?] making sure that everything is labeled properly. Are we listening? Are we speaking loudly and clearly? Looking at our knives, are they all facing the same direction? Are they clean? How's the cut size on our cilantro? Let's go take a look at the back. Is it clean? Is it organized? Do we have enough pans to get us through our busy lunch rush? Are we using lids? This is a great place. For water to build up right there. What can we do about making sure that we cover those holes on the wall? Look at the mats. Could probably just go ahead and replace them. Does our equipment, is it clean, and is it properly working? Talking with our facilities specialist, taking this caulk off, getting it nice and clean. How's our temp? What temp should that be at? Let's get down low. Getting down and cleaning the wall, looking at the baseboard, looking at the legs of the four comp sink. We want to make sure that our dry storage is very organized. We want to make sure that our boxes are properly cut, making sure that the racks are clean, the walls are clean, baseboards, buckets. I don't see any chemicals without their lids. Looks like we have our mops hanging. Pulling stuff to the front. Making sure that it's very neat and organized, and overall pretty good organization. Are our hoses clean? Are they tight? Do we have any boxes here? Do we have our ice scoop properly stored? Let's go ahead and grab our prep sheet so that we can ensure that we have the proper amount of food for today. All right? About 32 degrees. It feels like it. Yeah. Yeah. Little cold. How is the overall organization of our walk-in? Are we dating things, labeling, using lids? Food orders, food dates? So doing the racks, doing the walls, and really making sure that our floor is nice and clean. Let's go take a look at our dumpster area. It's really important that we keep our dumpster area clean. We all know what dirty dumpster areas attract. This dumpster area actually looks pretty good. Make sure that we're using our training tools. Pull a couple of our training books. This is what we find, that we're really good in the first day and the second day [INAUDIBLE],, but then we get to the perform and the validate, kind of drops off, doesn't it? Although it looks like [? Anne ?] is doing a great job with the orientations. Looking at our schedule, at our sales. To make sure that they're filling it out as we go, not waiting for a task to fill out at the end of a shift. Are we temping the grill, or are we just writing one temp. Where about this steak that's at 180 degrees? Yeah, that's too high. Probably just need to turn that steam table down. If it's not correct, are we taking any corrective action? It's going to be important that we do this on every single visit, and that we are teaching all of our managers to take the same travel path to ensure that we're hitting 100% of the standards 100% of the time. [MUSIC PLAYING]

Video Details

Duration: 8 minutes and 48 seconds
Country: United States
Language: English
License: Dotsub - Standard License
Genre: None
Views: 18
Posted by: 3play on Jan 17, 2018

Please translate to spa_la. Account ID: 8904. Notes on format and other things are here:

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