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Heard a guy at the meat counter in Fresno tell a customer our grind was 'probably just scraps,' and I can't stop thinking about it
I was picking up my order at a shop over on Blackstone last Thursday and this dude in line asked the counter guy what goes into the 80/20. The kid behind the case froze up and just said 'whatever's left over' and the customer walked out without buying anything. Thing is, that shop trims whole chuck and brisket points for their grind, and the kid didn't know it because nobody ever walked him through the trim bin or the ratio sheet. If your counter staff can't explain your grind to a stranger in one sentence, you're losing sales you never even hear about. How do you all train new hires to talk about what's actually in the case?
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hill.david23d ago
Man, counter kids forget stuff under pressure, that doesn't mean the training is broken.
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