Taco Bell Shift Lead Flashcards

LAST Method

• LAST stands for Listen, Apologize, Satisfy, Thank, used for customer service excellence.

Meximelt Ingredients

• A meximelt contains 1 oz of 3 blend cheese.

4-Step Training Process

• The training process includes Prepare, Show and Tell, Guided Practice, and Follow Up.

Preparing for Training

• Gather all training materials and ask about the learner's previous experiences.
• Show how to access the learning zone for additional resources.

Show and Tell

• The learner must complete the learning zone course, achieving at least 80% to pass.
• Print the course Training Operating Guide (TOG) for reference.

Guided Practice Techniques

• Use the TOG for learners to demonstrate tasks and provide necessary additional training.
• Focus on improving one aspect at a time while giving constructive feedback.
• Utilize teach-back methods to confirm understanding and identify knowledge gaps.
• Encourage progress through verbal recognition.

Follow Up Procedures

• Observe the learner and certify them when they consistently meet standards.
• Recognize achievements with a recognition card for motivation.

MIC Card Overview

• A MIC card assists in managing shifts effectively, detailing tasks for pre-rush, rush, and post-rush based on people, food, and service.
• Also includes MIC success goals, customer satisfaction walk instructions, shift planning, and cleaning assignments.

Effective Communication

• Being a good communicator involves being an attentive listener and a clear speaker.

Food Safety

• The temperature danger zone is between 40-140 degrees Fahrenheit, where bacteria can thrive.

Measuring Food Portions

• A two-finger pinch of tomatoes equals 0.5 oz.

Beef Reheating Standards

• When reheating beef in a rethermalizer, the internal temperature must reach 165 degrees Fahrenheit.

Protein Case and Bag Weights

• Beef case weight: 40 lbs; bag weight: 5 lbs.
• Chicken and steak bag weight: 1.25 lbs.
• Shredded chicken case weight: 32 bags at 1.25 lbs per bag.
• Shredded steak case weight: 36 lbs; bag weight: 1.5 lbs.

TRED Principles

• TRED stands for Target setting, Rush ready, Equipment working, Deployment, guiding operational readiness.

Drive-Thru Timing Goals

• For weekday lunch, the drive-thru goal is 50 seconds.
• For all other times, the goal is 75 seconds.

Morning Carryover Handling

• Remove carryover cooking racks from the walk-in fridge, checking ingredient temperatures.
• Discard any ingredient above 40 degrees Fahrenheit and place safe items in a new carryover bag.
• Cook carryover for 30 minutes, checking temperatures to ensure they reach above 165 degrees.

Closing Carryover Procedure

• Use three false bottoms in a sanitized pan for carryover bags.
• Fill the pan completely and soak carryover bags in ice water for 45 minutes before storing properly in the walk-in.

Test your knowledge with these flashcards designed for Taco Bell Shift Leads. Cover essential topics such as training processes, product knowledge, and customer service practices. Perfect for preparing for your lead responsibilities at Taco Bell.