Bagging

FOH Bagging

Today you will be learning how to bag and prepare orders for FOH. There are two bagging stations. One for FOH and one for BOH, today we will only be focusing on FOH bagging. Every meal that is bagged, must be served as dine-ready meals. Meaning they have napkins, utensils, and required sauces.

Served with Meal

Required condiments are considered part of the product recipe or flavor profile and should be provided with each applicable meal. 2 napkins comes with every meal. Use your best judgement when placing products in bags. The goal is for every item to fit in the bag without being stuffed. Salads go in plastic bags, everything else goes in paper. Also, cold and hot products are to be bagged seperately. (TEMPORAILY: all items will be bagged to go)

Condiments and Additional Items (Required items to go with the product)

  • Plain Biscuit - Knife

  • Hash Brown Scramble Bowl - 1 Jalapeno salsa, 1 fork

  • Hash Brown Scramble Burrito - 1 Jalapeno salsa.

  • Grilled Sandwich (Regular, club, and gluten free) - 1 honey roasted BBQ packet

  • Nuggets and Grilled Nuggets - 1 sauce (5 count) 2 sauces (8-12 count) 5 sauces (30 count) 1 fork (grilled nuggets)

  • Chick-n-Strips - 1 sauce (1-2 count) 2 sauces (3-4 count)

  • Waffle Potato Fries - 1 sauce (small or medium) 2 sauces (large)

  • Mac & Cheese - 1 fork

  • Chicken Noodle Soup - 2 packages of crackers, 1 spoon

  • Cobb Salad - 1 Charred Tomato Crispy Red Bell Peppers, 1 chilled dressing, 1 fork & Knife

  • Spicy Southwest Salad - 1 seasoned tortilla strips, 1 chili lime pepitas, 1 chilled dressing, 1 fork & knife

  • Grilled Market Salad - 1 Roasted Almonds, 1 Harvest nut granola, 1 chilled dressing, 1 fork & knife

  • Lemon Kale Caesar Salad- 1 Lemon Panko, 1 chilled dressing, 1 fork & knife

  • Grilled Chicken Cool Wrap - 1 chilled dressing

  • Fruit cups - 1 fork

  • Greek Yogurt Parfait - 1 Harvest Nut Granola OR Oreo cookie crumbs, 1 spoon

  • Kale Crunch Side - 1 roasted Almonds, 1 fork

  • All drinks are served with a straw

Breakfast

  1. CFA Chicken Biscuit, BUT ALSO: Chicken, egg, and cheese biscuit OR Egg white grilled biscuit.

    • Buttermilk biscuit with fired chicken breakfast filet. Also available with yellow folded egg and American cheese, or with grilled chicken breakfast filet, folded egg white, and American cheese.

  2. 3 or 4 count chicken minis

    • 3 or 4 fried chicken nuggets placed inside toasted yeast rolls with honey butter.

  3. Egg White Grill

    • English muffin with grilled chicken breakfast filet, folded egg white, and American Cheese.

  4. Chicken, Sausage, or Grilled Chicken Burritos, also available in bowl.

    • Scrambled egg, shredded Monterey Jack and Cheddar cheese, hashbrowns, and choice of meat.

  5. Bacon, egg, and cheese biscuit or sausage, egg, and cheese biscuit.

    • Buttermilk biscuit with yellow folder egg, American Cheese, and choice of meat.

  6. Bacon, Egg, and Cheese; Sausage, Egg, and Cheese OR Regular fried chicken, egg, and cheese muffin.

    • English muffin with yellow folded egg, American Cheese, and choice of meat.

Other Available Breakfast Entrees

Butter biscuit

Egg biscuit

10 count chicken mini

Breakfast Side Items

Hashbrowns- Fried potato rounds served unsalted. Available in one size only

Fruit Cup - Strawberry segments, blueberries, chopped apples, and orange slices. Available in two size, small and medium.

Greek Yogurt Parfait - Greek yogurt with strawberry segments and blueberries, served with Oreo cookie crumbs or with a side packet of harvest nut granola.

Mobile Ordering

All mobile orders should be prepared as dine-ready meals. Dine-ready = meal with all condiments, sauces, utensils and napkins appropriate for items ordered and/or requested by Guest.

Beverage Order

  1. Assemble Beverage order as listed on KPS monitor.

    • Begin preparing beverages as soon as order appears on KPS monitor (or as soon as notified by Expeditor).

    • Identify each beverage correctly by pressing correct dimple on lid.

  2. Set Beverages and straws in designated area.

    • Place a straw with each beverage, as appropriate.

    • Group beverages together in designated area

    • Use a beverage carrier if multiple beverages are ordered; place straws between cups on carrier

    • For Dine-In mobile orders, place 2 or more drinks into drink carrier

Food Order

  1. Assemble food order as listed on KPS monitor. (Identified as MOBILE)

  2. Dine-In mobile orders will display on KPS as M-DINEIN.

    • Below the line, the table number will display, for example, 12.

    • If "Pick-Up Area" displays instead of table number, the Guest was unable to find an available table and was directed to pickup area by app.

  3. M-CARRYOUT, are mobile orders made for carry out.

  4. M-DRIVE THRU, are mobile orders placed by the guest and will pick up in drive thru.

  5. M-CURBSIDE, are mobile orders placed by guest to pick up in the curbside parking space.

  6. Complete dine-ready meal by adding condiments, sauces, utensils, and napkins appropriate for items orders and/or requesting by Guest. VERIFY ORDER ACCURACY.

  7. Delete order from KPS monitor and print service.

  8. Place dine-ready order with beverages in designated area.