Introduction
Scheduling
We do all of our scheduling through Hotschedules. You can download the free app "hotschedules team app" to always access it. We ask if you haven't already, login and set up your availability.
When scheduled you must work your shift, if you cannot, it is your responsibility to cover it. A manager must approve the shift covering. Communication is your best friend, communicate when you need something. If there is ever an emergency we will attempt to be accommodating, but please communicate and provide notice as soon as you can.
You do have access to an app called "Group me," where you have open communication with the team. (Trainer take a moment to add them to groupme and let the team know a little about the new teammate.)
To ask off for a shift, you must put the request in hotschedules. There must be at least 3 weeks notification. You are not guaranteed that day off, but we will work to the best of our ability to make sure that you get that day off.
Make sure you clock-in at the time you are supposed to and clock-out the time you are supposed, unless directed otherwise by a leader.
Salary & Benefits
Promotion - You can go as far as you like in our business here at Chick-fil-A. Although experienced and qualified management personnel may be hired from outside sources. We pride ourselves in training and developing leaders from within our team.
Wages - Wage rate and raises are based on performance and not on time worked.
Workman's Compensation Insurance - While you are working, you are covered under Workman's Compensation insurance. If you are injured, notify a leader immediately so it can be documented and treatment can be administered immediately.
Breaks - Mr. Jerry offers free meals while on break as a benefit. Team members have a $6.50 limit, Team Leaders have a $7 limit, and Managers have an $8 limit.
They are 30 minute, unpaid breaks if you are scheduled to work a minimum of a 4.5 hour shift.
No food is consumed behind the counter.
Break food must come from the chute, the team member is not allowed to make their own food.
All food must be paid for. If you go over the $6.50 limit, you have to pay the additional cost.
Scholarships - Scholarships are available for team members upon achieving the guidelines as set forth by Chick-fil-A, Inc. Further information is available with the HR Director (Vee).
Uniform
Uniform is very important to the team. All of our uniforms are created in guidance with food safety codes, and they create a professional appearance. As a team member, you must follow the guidelines that we place in order to have brand consistency.
CORE 4 (Eye Contact, Share a smile, Speak Enthusiastically, and Make a connection)
CFA issued polo, pants, belt, hat, and name tag.
Socks, (black, navy, or gray)
Black, leather, non-slip shoes - (Shoes For Crews) Must completely cover the feet, closed heels and toes.
Undershirt must be worn and not extend past the polo. Male - Solid white or black shirt (no printing). Female - Solid, neutral color (no printing).
Grooming & Appearance
Team Members are expected to present a professional appearance (neat and well-groomed) with good hygiene (for example, clean and with appropriate applications of body deodorant).
Wristwatches and/or Medical Alert Bracelets - Only wristwatches/medical alert bracelets that are 1) conservative in size and appearance and 2) free from attached decoration or gemstones my be worn in the Restaurant. They must NOT be worn in food prep areas.
Jewelry - Necklaces must be tucked inside clothing for safety. Earrings are only worn by females and have no more than 2 plain stud earrings per ear. Rings are limited to plane band without gemstones (for example wedding band).
Makeup, perfume and cologne must be subdued and worn in good taste.
Body modifications visible to Guest are not acceptable. (for example, extended earlobes, ear gauges/plugs or any piercings other than traditional ear piercings).
Dental modifications must not be visible (for example, decorative dental grills, dental tattoos). Orthodontic braces and bands must be in neutral color.
Hair - must be clean and hairstyles must be neat and professional in appearance.
Effective hair restraints (For examples, hair accessories, hats, visors, hair nets, Chick-fil-A chef hats) must be worn to hold back any loose hair that could potentially fall into food.
Hair that falls around face must be tied back and restrained using a hair accessory that has no jeweled or beaded parts that could come loose.
Natural hair coloring is acceptable. Unnatural colors (for example, pink or blue) and eccentric styles (for example, Mohawks or shaven words, symbols, logos, etc.) are unacceptable.
False Eyelashes are Unacceptable
Sideburns - Trimmed to no longer than bottom of earlobe and must be a consistent width, from top to bottom.
Facial hair -Neatly groomed beard and mustache are acceptable up to 1/2 inch.
Fingernails: Must not extend beyond fingertips, False fingernails are not allowed, fingernail polish must be a nude or clear color and can only be worn in guest service areas and nowhere in the food prep area.
Tattoos - Tattoos must not be visible from the neck or face. Visible tattoos must not contain profanity, or be racially offensive, sexually explicit, violent, vulgar or otherwise offensive to the team or guests. Tattoos that do not meet the requirements above can be covered by approved Team Style Uniform Items IE: Sleeves. long sleeve undershirt, waterproof makeup
Disciplinary Policy
At Team Inspire we value you and our guest. We hold ourselves to a high standard in order to protect the brand. We have policies and rules that the team needs to follow and consequences if they are not followed. The consequences are:
Write Ups (Verbal and Written)
Suspension. If a team member has received 3 write ups in a 6 month period, they will be suspended. The length of the suspension will be determined based on the merit.
Termination. If a team member has received 3 write ups in a 6 month period after they have been suspended.
There are some actions that will lead to immediate suspension and/or termination. For those specific rules and policies refer to the policy handbook attached below.
Operational Excellence
It is important to develop trust with Guests through meeting quality requirements all day, every day. This is the focus of operational excellence and is the responsibility of each Team Member and Leader in the restaurant.
Taste: Serve crave-able food (make sure we are following the recipes that you are taught. Do not deviate)
Speed: Be surprisingly fast (we are a quick service restaurant, so we must be quick.)
Attentive & Courteous: Enthusiastically fulfill the Core 4
Maintain eye contact
Share a smile
Speak Enthusiastically
Always say "My Pleasure"
Cleanliness: Offer a refreshingly clean environment.
We have to make sure we complete all of these steps to achieve operational excellence. If there is one step missed then we have missed them all
Second Mile Service
Operational Excellence is what is required of us to operate as a good restaurant. 2MS is what will take us from good to great. The easy way to see this is, Operational Excellence is the 1st mile. The 2nd mile is everything extra. Meaning, we go above and beyond to make sure the guest is taken care of. For example; taking large orders our for guest, helping parents with children, checking in with the guest, helping elderly/disabled guest, etc. There are many things we can do to make sure the guest is taken care of, but we must filter them through three things:
Genuine: Make sure when you are interacting with the guest you are presenting who you are as a person and not just going through the motions.
Proactive: Do not wait for a guest to ask, look for ways to serve them. Anticipate their needs.
Personal: Make a connection with the guest and make them feel like they are a part of team inspire.
Safety and Security
Entering the Restaurant
1 Meet other members of opening team at a pre-determined location to ensure everyone arrives at the Restaurant together.
2 Designate at least 1 Team Member to drive around the Restaurant to look for damage or suspicious activity while others remain in their vehicles
Designated Team Member should inspect exterior, looking for signs of forced entry or pried-open doors.
It is best to shine a flashlight on windows and doors to detect broken/missing glass.
If suspicious activity is observed, all Team Members should drive off and wait in safe location for further instruction. Designated Team Member should call 911 and then Operator to report suspicious activity or signs of break-in.
Never enter Restaurant until it has been inspected for signs of a break-in.
Never open Restaurant doors if someone is loitering on property.
3 One person (point person) should enter the Restaurant first, while others wait outside. (Typically, point person is a Team Leader or Supervisor.) Once inside, point person should:
Deactivate alarm and make a complete inspection of the Restaurant interior, checking for signs of forced entry, persons hiding inside, etc.
Give pre-arranged “all clear” signal to indicate it is safe for others to enter the Restaurant.
4 If point person fails to give “all clear” signal, those waiting outside should contact police.
5 Lock door once all members of opening team are inside, and keep it locked until the Restaurant opens for business.
Team Members who arrive after opening team should enter through most publicly visible door to the Restaurant. Allow only scheduled Team Members to enter building before opening hours.
Team Members should avoid entering Restaurant through back door or any entrance not having adequate lighting.
Leaving the Restaurant
Closing Team
There should be at least 2 Team Members on closing team.
Never leave anyone alone in the Restaurant.
Team Members should exit through most publicly visible door in the Restaurant. Never exit through the back door or service yard.
One person (point person) should exit the Restaurant to assess safety of parking lot.
Other Team Members watch from inside the Restaurant, ready to call 911 in case of an emergency.
How do I exit if I am the point person?
Have cell phone ready in case of an emergency.
Move quickly to car and check under and inside car before getting in.
Lock car doors immediately after getting into car.
Drive around the Restaurant to check for loiterers, suspicious cars, etc.
Give pre-arranged all-clear or danger signal (for example, call, text, flash car lights or honk horn).
Park where you will be able to observe other Team Members leaving the Restaurant, ready to drive away and seek help, if necessary.
Setting Alarm
Team Member in charge of closing should set alarm prior to leaving.
Verify that “set chirp” sounds when alarm is activated.
Confirm that red “armed” lamp is illuminated, indicating that system is fully armed.
Confirm delay time to exit the Restaurant once the system is armed, typically 45-60 seconds.
Leaving Parking Lot
All remaining Team Members should exit the Restaurant while point person watches and move quickly to vehicles.
All Team Members should avoid unnecessary delays, such as engaging in conversation when exiting the Restaurant.
Point person should be the last to drive off.
Team Member with safe combination or Restaurant keys should never be last to leave.
Dealing with Robbery
Try to remain calm and cooperate.
Do not argue with robber; do exactly as robber asks, unless robber asks you to leave building with them
Avoid leaving building with robber.
If necessary, pretend to faint or try to run away if opportunity presents itself.
Assume all weapons are loaded
Minimize surprises that could startle robber.
Tell robber what you are going to do before you do it.
Do not make sudden movements
Explain possible surprises or noises, such as cooking equipment, a Team Member in back of Restaurant or a Team Member returning from a break.
Ask for clarification if you are not sure of robber's instructions.
Activate silent alarm.
Do this only if it can be done without risk to you, other Team Members or guests.
Avoid any actions that could threaten the safety of yourself or others.
Do not resist or try to be a hero.
Do not attempt to use a weapon.
Do not attempt to withhold money from robber.
Do not try to follow or chase robber from building
Preserve evidence and memorize details to assist police.
If you receive a note from robber, keep it safe and avoid handling it unnecessarily to preserve fingerprint evidence.
Attempt to observe robber's physical features (for example, build, coloring, tattoos, scars) and distinguishing characteristics (for example, clothing, footgear, jewelry, gun type) without looking directly at robber.
Look for traits that will later help you complete a "Suspect Description Form."
If you recognize robber, be careful not to indicate this.
After Robber leaves.
Remain wherever placed by robber
Wait for a reasonable period of time before exiting, to make sure it is safe.
If placed in walk-in refrigerator or freezer, activate alarm system as soon as possible, making sure robber does not see you do so.
Lock all external doors and Drive-Thru windows immediately after robber leaves.
It is important to lock doors immediately after robber leaves to avoid reentry, which could create a hostage situation.
Activate alarm system, if it has not already been activated.
Call 911 to notify police of robbery and preserve crime scene for police.
Request emergency medical assistance, if needed.
Try to see robber's vehicle from inside building and write down license plate number, if you can do so without putting yourself at risk.
Avoid discussing robbery until after police questioning is complete and do not speak with the media.
"I am unable to speak with you about that, but I will get you in touch with my Operator as soon as possible."
(Trainer show Team Member Video, "How to Deal with a Robbery")
Menu
Breakfast
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.
3 or 4 count chicken minis
3 or 4 fried chicken nuggets placed inside toasted yeast rolls with honey butter.
Egg White Grill
English muffin with grilled chicken breakfast filet, folded egg white, and American Cheese.
Chicken, Sausage, or Grilled Chicken Burritos, also available in bowl.
Scrambled egg, shredded Monterey Jack and Cheddar cheese, hashbrowns, and choice of meat.
Bacon, egg, and cheese biscuit or sausage, egg, and cheese biscuit.
Buttermilk biscuit with yellow folder egg, American Cheese, and choice of meat.
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.
Lunch and Dinner
Chick-fil-A Sandwich meal OR Chick-fil-A Deluxe meal.
Regular Sandwich: toasted buttered bun, pickles, and fried chicken.
Deluxe: Buttered bun, pickles, lettuce, tomatoes, American Cheese, and fried chicken.
Spicy Deluxe meal OR Regular Spicy chicken sandwich meal
Regular Spicy Sandwich: buttered bun, pickles, and spicy fried chicken.
Deluxe: buttered bun, pickles, lettuce, tomatoes, pepper jack cheese, and spicy fried chicken.
Eight or twelve count fried chicken nugget meal.
Three of four count chicken strips.
Grilled Chicken Sandwich meal.
Toasted multigrain bun, lettuce, tomatoes, and grilled chicken filet.
Eight of twelve count grilled chicken nugget meal.
Grilled Chicken Club meal.
Toasted multigrain bun, lettuce, tomatoes, grilled chicken, colby jack cheese, and bacon.
Grilled Cool Wrap meal
Grilled Chicken, green leaf lettuce, spring mix, green cabbage, cheese blend, rolled in a flaxseed bread wrap. With your choice of dressing.
Seasonal Sandwiches
Spicy Grilled Deluxe
Toasted multigrain bun, lettuce, tomatoes, spicy grilled chicken, and colby jack cheese
Smokehouse BBQ Bacon
Toasted sweet yeast bun, one portion of Smokehouse BBQ sauce, lettuce, colby jack cheese, and brown sugar and pepper bacon.
Salads
Cobb Salad: Romaine, spring mix, green cabbage, grape tomatoes, cheese blend, crumbled bacon, sliced egg, roasted corn, and chopped fried nuggets. Served with Avocado Ranch and roasted red bell peppers.
Market Salad: Romaine, spring mix, green cabbage, blue cheese crumbles, strawberries, blueberries, apples, and cold grilled chicken. Served with zesty apple cider vinaigrette dressing, granola, and roasted almonds.
Southwest Salad: Romaine, spring mix, green cabbage, grape tomatoes, cheese blend, corn and black been blend, and cold spicy grilled chicken. Served with creamy salsa dressing, chili lime pepitas, and tortilla strips.
Lemon Kale Caesar Salad (seasonal): Romaine, spring mix, parmesan cheese, kale, two lemon wedges and grilled nuggets. Served with Lemon Caesar and Panko bread crumbs.
Side Items
Waffle fries - small, medium, large.
Mac & Cheese - small, medium, large.
Fruit Cups - strawberries, blueberries, apple, oranges. Small, medium
Side Salad - romaine, spring mix, green cabbage, grape tomatoes, cheese blend. Served with choice of dressing and topped with roasted red peppers.
Greek Yogurt Parfait - vanilla greek yogurt, strawberries, blueberries. Topped with either granola or oreo cookie crumbles.
Kale-crunch side - Kale and green cabbage mixed with apple dijon mustard vinaigrette. Small or large
Chicken Noodle Soup - shredded chicken, noodles, celery, carrots. Cup or Bowl.
Chicken Tortilla Soup - (Seasonal) shredded spice and fried chicken, corn and beans. Cup or Bowl.
Apple Sauce Pouch.
Kids Meals
Fried Nuggets - 5 count with a side, and drink
Grilled Nuggets - 5 count with a side, and drink
Strips - 2 count with a side, and drink
Side Options - Waffle fry, fruit cup, mac & cheese, or apple sauce.
Drink Options - Coke product, tea, lemonade, milk, or apple juice.
Desserts
Cookies - individual or 6 count.
Milkshakes - One Size. Vanilla, Strawberry, Chocolate, and Cookie & Cream (Sold year round.) Seasonal - Peach (Summer months) Peppermint (Winter Months)
Frosted Beverage - One Size. Frosted Lemonade (regular and diet), Strawberry Frosted Lemonade, frosted sunrise, and frosted coffee
Drinks
Coke Products
Lemonade - Made in house. Lemon juice, water, and sugar. Available in Diet, made with splenda
Tea
Coffee, Hot & Iced - Small and Large. Guest have a choice of creamer and sweetener with hot coffee. Iced coffee there is a choice of original or vanilla.
Food Safety
Washing Hands
89% of foodborne illness outbreaks in restaurants are caused by the spread of germs from hands to food.
Wash hands before and after wearing gloves and change gloves between tasks
Wash hands before leaving restroom and again at work station.
When Should Hands Be Washed?
Wash hands when you get to work (before reporting to work station) and before leaving for the day. Also wash hands after doing any of the following:
Removing gloves.
Using restroom - be sure to wash hands in restroom and again at work station.
Handling raw chicken and other raw or unrinsed food.
Getting coater onto wrists of forearms (Be sure to wash hands at hand sink near breading table.)
Handling trash.
Cleaning and area of the Restaurant.
Sneezing, coughing or using a tissue.
Touching hair, face, body, clothing or apron.
Touching cellphone.
Taking a break, eating, drinking, chewing gum or smoking.
Touching anything that could contaminate hands (for example, refrigerator, equipment, door, soiled towel or boxes).
How to Properly Wash Hands and Forearms
Rinse hands with warm water (100-110 F).
Dispense 1 squirt of soap into palm of hand.
Wash hands vigorously, being sure to wash between fingers.
Use "bear claw" method to clean fingernails.
80% of bacteria and viruses on hands are underneath fingernails. Also clean around fingernails.
Wash forearms as well.
This is especially important when working in food prep areas. Hands, nails and forearms should be washed vigorously (steps 3-5) for 15 seconds.
Rinse hands and forearms with warm water.
Dry hands with clean paper towel.
Use same paper towel to turn off water.
Wearing Food Service Gloves
Yellow Food Service Gloves
Work only when working with raw chicken. This includes handling raw chicken, bags of raw chicken and designated metal raw chicken trays, metal pans and metal utensils.
Wearing yellow gloves serves as a reminder not to touch anything other than raw chicken, bags of raw chicken and designated pans/utensils.
Clear Food Service Gloves
Worn for the following task:
Preparing cooked/ready-to-eat food.
Removing trash.
Cleaning areas of the Restaurant.
Covering a bandaged cut on hands.
Covering a wedding band.
Covering gray cut resistant gloves.
Handling packaged food at outside sales events (due to Guest perception of cleanliness)>
Cleaning up body fluids.
Using Food Services Gloves Correctly
Use only latex-free, food service gloves.
Always use a fresh pair of gloves.
Wash hands before putting on gloves and when changing gloves.
Make sure gloves fit correctly (not too tight of too loose).
Change gloves at appropriate times:
After handling raw chicken and before handling cooked/ready-to-eat food.
After handling breading chicken and before handling grilled products.
If excess moist coater remains on gloves
When going from one task to another.
After touching potentially contaminated surfaces, including your body, apron, clothes, refrigerator, equipment, doors, soiled towel, boxes, etc.
After sneezing, coughing or using a tissue.
As soon as the become torn or dirty.
At least every 4 hours, if used continually for the same task.
Hairnets
Effective hair restraints (for example, hair accessories, hats, visors, hairnets, Chick-fil-A chef hats) must hold back any loose hair to help prevent hair from falling into food.
Hair accessories used to restrain hair must have no loose, jeweled or beaded parts.
False eyelashes are unacceptable.
Team Members are clean-shaven, with the exception of a neatly trimmed mustache up to ½-inch in length.
Team Members with dress or grooming requirements related to religion, ethnicity, disability and/or other legally-protected characteristics should contact their Operator or Supervisor.
Food Allergies
Many Chick-fil-A products contain known allergens. For a complete list of common allergens in our products, search "Allergen Quick Reference Guide" on @Chick‑fil‑A. If a Guest asks a question about ingredients, allergens or any other nutritional information, listen carefully to understand the concern or question. This is especially important when the guest has concerns about food substances such as allergens. Never make assumptions about types of food to which a Guest may be allergic/sensitive; take any statement about a food allergy or food intolerance seriously.
Providing Guests with Nutritional Information
If guest asks about printed nutritional information, offer to provide that by means of a POS printout or a copy of the Chick‑fil‑A® Nutrition Guide. Also notify guest that nutritional and ingredient information is available on the Chick‑fil‑A One™ App.
"Do you have the Chick-fil-A One App on your phone? You can access nutritional and ingredient information for all our products there." Seek help if you are unsure of the answer to a nutritional or allergy question.
Allergens in Chick-fil-A Products
All breaded chicken products include milk and egg (in milk and egg wash and coater) and wheat (in coater).
Some dipping sauces and dressings may contain anchovies and/or milk.
White and multigrain buns.
Answering Questions
Listen and Understand
Listen carefully to make sure you understand exactly what guest is allergic to and if possible comply with their request exactly as requested.
Have Ingredient Information Available
Have copies of Chick‑fil‑A® Nutrition Guide available at Front Counter and/or displayed. (If the Restaurant has a Nutrition Panel with literature holder, keep it stocked with copies of Nutrition Guide at all times.)
If Guests inquire about ingredients or mention food allergies, offer nutritional and ingredient information (for example, POS printout or copy of the Nutrition Guide) and encourage them to review ingredients to determine whether product is safe for them to eat.
POS printout is available for all menu items but cannot be customized to reflect special orders.
Inform Guest that information on all menu items is available on the Chick-fil-A One App and the Chick‑fil‑A website (www.chick‑fil‑a.com).
Labeling
Dated and labeled sticker components:
Date of product prep
Product Name
Initials of person preparing product
Add AM or PM for cold products
Be sure to place on lid AND container
Age Restriction -Certain tasks and equipment covered in procedures in this category (for example, using mixer, loading or cooking with fryers) are age restricted for age 14, 15, 16 and 17. Team Members should check with Restaurant Leadership to learn which restrictions apply to them.
Cleaning and Sanitizing - Make sure all small wares, equipment, towels and surfaces are clean and sanitized at beginning and end of day and are maintained throughout the day (for example, before and after tasks, when spills occur).
Dishes
We want everyone in the store to know how to do dishes. The goal for FOH, whenever, you take a dish pack either, put it in the dishwasher or hand wash the dish. Once it is washed, place it on the drying rack. If FOH takes care of their dishes then it will help the kitchen tremendously.
All dishes must be washed, rinsed, sanitized, and air-dried (look at diagram below)
Wear green cut resistant gloves, covered by green dishwashing gloves, on both hands when washing cutters/slicers, and knives.
Wash dishes with a clean white towel.
Order of dish washing. All non greasy and non raw dishes, greasy dishes, then raw dishes.
Remove food particles, deposits and buildup.
Scrape as much as possible into trash can.
Stack scraped, dirty dishes until washed.
Stack dishes on surface next to wash sink.
Wash dishes in the wash sink.
Use clean towel to wash regular dirt of food residue from dishes.
Rinse dishes in rinse sink to remove all dish detergent.
Sanitize dishes in sanitizing sink.
Submerge dishes in sanitizer.
Allow dishes to soak for at least 60 seconds.
If item is to large to submerge, soak a portion of item for 60 seconds, then turn item and soak other portions for 60 seconds.
Air-dry sanitized dishes. Wash and sanitize hands before putting away clean dishes.
Return dishes to designated locations when completely dry.
Dishwasher
If there are dishes in the dishwasher, take them out and place them on the drying rack, if they are clean. If the dishes are dirty, place your items in if them can fit, and close the dishwasher. If they cannot fit close the lid and hand wash your dishes in the 3-compartment sink.
Stocking
All Items should be stocked at night during closing and restocked throughout the day as needed.
Ensure that clean trays are available at all times
Empty and clean condiment bins at least once a week.
Restock Cold Items
Use FIFO (First in First Out) rotations system when stocking and restocking
Verify that cold entrees, sides, and toppings have dated and labeled stickers attached to tray, shelf, or packaging
Check remaining holding time when stocking products.
Discard any items that will not be served within shelf life period.
Condiments, Paper Goods, and Other Supplies
Check expiration date on condiment cases.
Do not place condiments into bins if they have passed there expiration date.
Cups, lids, straws, and drink carriers.
Napkins, forks, knives, spoons, and stir sticks.
Bags, Kid's Meal toys, and liners
Paper towels, hand soap, and hand sanitizer. Make sure supplies do not run out.
Automated Holding Assistant (AHA)
AHA is a quality and overproduction tool for breaded chicken products.
Every time a kanban of breaded cooked chicken goes in or comes out of hot holding, it should be placed on the Timer Activation System (TAS) brackets to be checked in or checked out.
The AHA dashboard provides metrics on product overproductions and holding time compliance.