You are to assume the role of the operations manager at Burger Country, a fast food restaurant with five locations that specializes in hamburgers. The owner of the company has asked you to explain operational considerations in a new portion of each restaurant called the “fixings bar.”
Burger Country has been in business for three years. The quick-serve restaurant began as an easy place for locals to order a burger and fries for lunch or dinner. Burger Country offers a variety of toppings and condiments and lets customers custom create their burgers. The success of the restaurant resulted in a total of five locations in three years.
One complaint among Burger Country customers was the long wait time. Upon investigation, it was found that the kitchen staff had a difficult time speedily creating the custom toppings. To resolve this issue, the owner has changed the menu to provide only plain hamburger or cheeseburger options and created a fixings bar in each location. At the fixings bar, customers are able to create their own custom burger.
The fixings bar includes various condiments, vegetables and specialty toppings. The items in the fixings bar include: ketchup, mustard, barbeque sauce, mayonnaise, sriracha sauce, lettuce, tomatoes, onion, pickles, jalapeño, guacamole, coleslaw and queso. The fixings bar operates as a self-serve station at each Burger Country location.
The owner has asked you to determine what operational considerations need to be addressed with the new self-serve fixings bar. Given the items in the fixings bar, the owner wants to discuss what temperatures need to be considered, cross-contamination issues to identify and display times to address.
