A DAY IN THE LIFE of a Stacked Pickle franchisee

A DAY IN THE LIFE of a Stacked Pickle franchisee

I tell them they will get a lot of respect if they get their hands dirty – roll up their sleeves and lead by example. ~ Ty Cook

Stacked Pickle restaurants open at 11 a.m., but there’s plenty to do before that! Ty Cook, director of operations for Stacked Pickle and manager of its site in Carmel, Indiana, has the routine down pat and sets high standards for franchisees. The company’s first franchise will open late this year in Houston, and more are on tap in Oklahoma City, Orlando, and Indianapolis International Airport.

Cook says most franchisees will start as owner operators working at least 10 hours daily at the casual sports-themed restaurant, which is known for loads of TVs and a diverse menu: burgers to beer, seafood to salads. The day starts with administrative time such as reviewing the previous day’s performance, checking email, and confirming that staffing will be adequate.

Next up: Check food quality and kitchen cleanliness, orchestrate food prep, set employee expectations, and count money. Cook encourages Stacked Pickle franchisees and managers to help with tasks like prep: “I tell them they will get a lot of respect if they get their hands dirty – roll up their sleeves and lead by example.”

Then the franchisee (or manager, in Cook’s case) will move to the front of the restaurant and take stock from a guest’s perspective. Anything deficient is addressed – wind-blown outdoor furniture, for instance.

By then, it’s time to open. During lunch and dinner rush, Cook says “it’s a state of controlled chaos,” with staff taking orders and serving (often to large parties such as local sports teams and family celebrations), supplying refills, closing out checks, and keeping watch on the door for new arrivals. Franchisees will manage service and interact with guests, asking about their experience and addressing any problems.

Action slows in mid-afternoon, allowing the franchisee to order food, beverage, and service items; do paperwork; check email; perhaps interview a prospective employee. The franchisee will stay on through dinner rush but about 8 p.m. may delegate to a manager and leave.

After closing, it’s time to tally the day’s receipts, note any factors affecting sales, prepare a bank deposit, and clean the kitchen, dining areas, and bathrooms. “Then you set the alarm and go home,” Cook says.

That concludes a “A Day In The Life” for Stacked Pickle. It’s a busy day but most rewarding.

For additional information, visit www.stackedpickle.com.

– Mary Vinnedge

8-9 a.m. WORK DAY BEGINS

Email and other administrative tasks

9-11 a.m. PREP TIME

Kitchen check and food prep Dining/bar/patio area spruce-ups

11 a.m. OPENING

Stacked Pickle opens, guest interaction

2 p.m. TAKE A BREATHER

Customer lull, admin time again

5 p.m. PEAK TIME

Dinner service, guest interaction

8 p.m. WIND DOWN

Franchisee may go home

Midnight/1 a.m. WRAP UP

Closing tasks followed by cleaning, putting food away, and tallying day’s receipts

PERIODIC TASKS

Every week: Generate Profit & Loss Statement, take inventory, pay staff/vendors At least monthly: Conference or video call with HQ Quarterly or biannually: Meetings with corporate

At least biannually: Train kitchen staff on menu or procedural changes

Periodically: Online training updates, fundraisers (10-15% of participating guests’ tabs donated to local causes)