My stepdad managed a Hardee's location in 1962/3, and we ate a boatload of Hardee's hamburgers when they were 15 cents. When he started his job with them, we still lived in my home town, but then he was transferred to Charlotte, and the business at Hardee's took off like a rocket. He worked a LOT.
I too once worked for Bodie Noel a.k.a Hardee's. This was back in the mid to late 80's to 90's. They had a policy that needed implemented by the year 2000. It had to do with keeping the restaurants clean.
Read about this policy in the manager's handbook/workbook binder. Started working on it and had it met in three months, a whole five to eight years ahead. My manger got flack from her boss, the corporate district manager. It pissed him off I kept my restaurant cleaner and running better than his other nine.
The outside lot was kept clean. No cigarette butts were allowed on the lot, for long. Trash outside got took twice each shift just like trash inside. Bathrooms were checked every three hours, cleaned, stocked as needed. Our customers saw the clean lot, clean restrooms, dining area and even helped keep it clean.
My kitchen had a light "working" restaurant "grime" if you will. It was still clean though and when there was down time, cleaning picked up, and cleaned at shift close out.
I also worked as cook, doing anything required cooking wise. I made salads, did up and dropped fried chicken, ran the burger grill, kept fries up, roast beef, biscuits.
Even kept a "rolling" inventory. That's where you gauge and estimate. Say you get 40 cases of fries each week, you go through 35 cases one week, 38 the next, 25, 40. You average this out for each food item, set your inventory order accordingly to time of year, what you've been doing and so on. And yes, I unloaded and put away the trucks too.
Using a rolling inventory I could estimate an order of 35 cases of fries minimum was required each week. This come into play once when a daily manager ordered only five cases of fries "because that's all that's been used". Told her I needed a minimum of 25 cases ordered, knew we'd go through the remaining 15 cases on hand that day. I had to call a produce company outside corporate to fill a void. My head manager wound up letting that day manager go. Rolling inventory lets you keep adequate stock consistently. It works and is rock solid.
The above are example numbers, using only french fries as the example. Rolling inventory is used in most restaurants, most businesses in fact to keep stock where it's needed. Yes there's guess work involved. There's also experience involved. From experience you learn how quick items get depleted, how quick orders come in. You can then start refining your estimates accordingly. I was damn good using rolling inventory. It became muscle memory for me. *chuckles*
For being as capable as I was, never once had desire to become a manager or shift lead. I saw how those got treated. I was the invisible manager though. A manager of a restaurant could have me in the galley/kitchen and know everything was fine. I did not deal with up front customer service, but would often run "specials".
"For the next three hours only, $5 meal deal. Included, a sammy, a drink, medium fries. Roll it!" The people up front would "sug sale" (suggestively sale) that special. I'd roll $1,000 hours easily. It got customers a "break" and showed "appreciation", while also acting as a "loss lead" for "marketing" purposes. I knew if our "specials" got talked about, we got more business to make up in volume.
Yes, I understood "in business to stay in business". Yes, I also treated customers right. I would also look out for folks who were down on luck. "Go around back." A care bag of food would be put out the back for someone at no cost. It was not letting food waste as well as community outreach. And lots of times it was fresh prepped food, nothing to get anyone sick, "will I let my family eat it?"
Finally left one Friday morning. My manager promised I would gradually and slowly be brought up to being head/morning cook. She said I would
not get blitzed.
Well, that Friday I was down three or four other crew members. I had gone in at four in the morn to get daily prepped and set up. Then, started doing the roll out which meant daily stock was used up and I needed to redo, reset. It was too quick, blitz it was.
The manger came in and asked me if I had a problem after shouting at me to read my "ticket/order box". I was but I was also trying to keep apace and needing to do the work of six. My apron come off, "No mam, I have no problem." Handed her the apron and left after clocking out.
Went back the next week to turn everything back in and get final paycheck. She asked why I had left. Explained she had lied about how I was brought into the spot. She sighed and said not intentionally & I ought to have been aware, "it's the restaurant business, Ben."
Maybe so but don't lie to me & then shout at me to do my job that I am doing. Then, the gall to ask if I had a problem. *smh* Nope, not me.