Stop N Go

Insider success tips from a line cook.
If you had to ask, I’m here to spill the beans!
Why don't you take "pre orders" or ever ‘sell out" your food sales?
That's a great question! Simply because I've been cooking in restaurants for 7 years, and you learn to pick up a few things 😉.
Business hours! If I say I'm open from 11:00 am _ 6:00pm, I’ll be open until 6pm!
Not when I run out of product, but when the time comes to close the doors.
If I’m running low on protein or veggies I send over someone to quickly grab items from close by markets for more product before I run out. Restaurant style equipment works best when selling at a consistent pace, maintaining edible food temperatures. Being aware of what needs to stay stocked, that way YOU can assure I’ll be here to feed you until we close! ❤️
Presentation is everything!
I believe we all have room for improvement, myself included. But being that I’ve worked in restaurants for quite sometime, I find that I am pretty well rounded in maintaining professional standards. From self promoting, to how your food is prepared, (Gloves & Active Food Handlers Card) to how your food is packaged and picked up or delivered. Being able to watch these processes work in different ways in kitchens, I find myself tweaking and adjusting the routine to efficiently benefit it is what I need done. I hope to one day have a small place of my own where you can sit down and enjoy my hard work and dreams, in the shape of homemade delicious meals 😋.
See what I mean for yourself! Follow my Instagram
Thanks for the read and the support, hope we see you soon!