i always do dt food first and leave the mobiles for last, i pull the stickers aside. i think ur method is perfectly fine! shifts and managers can be annoying sometimes

IMHO, it depends on the number of tickets that you're willing to pull to get to a drive-thru item.

At some point, you're just leaving the oven empty, when something could be warming.

Also, not sure about other stores, but especially in the morning we have a fair number of our mobile orders come though drive thru. So, pushing those aside still slows the drive-thru.

My store uses a headset to keep up with the drive thru orders. That way you can put them in and have them ready even without a sticker.

DT always takes priority. Mobile and delivery when I have time between DT orders.

If I wanted my stores times to be in the low 50s I would do what your SM suggested.

Sometimes I’ll pull a bunch at once just to see what I can batch. Often times the drive thru will order something that a mobile is waiting on so I’ll try to knock out two orders at once

We do them in order, mostly. Pull sticker, put thing in oven, stage stuff so you're ready to quickly swap a for b when a is done in the oven. There is some metric that times you based on the time the ticket is printed. So if a mobile is printed and set aside for 10 minutes, some computer decides your store takes 10 minutes to complete that one item. Or something, I don't understand it but I was told everywhere never to stack tickets.
But I totally agree with the drive thru thing. As soon as I hear the words "spinach feta wrap" I am grabbing it and at least throwing it on the cutting board. It sucks when people change e their mind tho.

I'll pull enough stickers to go across the front of one of the shelves (9 or 10) and do DT first and mobile last. As soon as something goes in the oven, the sticker goes on a bag, and a new one, if it's available, goes onto the other shelf (if the top one is my working shelf, the new ones go on the second and vice-versa).

Shift managers can suck pretty bad when it comes to work flow; I guess sit can be easy to assume people don't know what they're doing when you don't see them doing it the way you expect. I have one shift manager who actively prevents me from using any kind of system at the window (leading to confusion, frustration, and slow times) and will take over warming if she sees me there; she has no organizational system and just does the warming stickers in order (one at a time) and keeps the DT orders in a jumble and searches for them to give out.

It drives me insane; I need to have a place for every thing, and everything in it's place when I'm at work, and, when I don't, I get super anxious and flustered. We don't work well together, lol (and now she's convinced I'm incompetent despite being *the fastest* on window (and more polite than most) when I'm allowed to do it my way)

I sort of do then in order. I keep a headset on so I can hear drive and toss in doubles whenever it makes sense. Like if I have a mobile bacon Gouda and know I heard one for drive I just toss two in and figure I’ll have it ready when the sticker pops up later. Same with when I hear not warmed drive items I’ll start bagging them when I was full ovens and just toss the sticker on it when I find it in a minute. I don’t know if this is right, but I manage to not hold up drive while technically doing stickers in order.

I will go out of order if I hear a 2+ panini order in drive. I’ll use one oven to get paninis going and the other will just be stickers in order.

My manager HATES that i do this but i pull all of my stickers, i almost never have a sticker in my printer. I have all of my mobile orders on the shelves above me and all of drive/cafe on the counter. That way, if someone orders 10 food items for mobile, i can still work on drive thru!

Depends on how much overall mobiles you get. Sometimes I’ll just start 2 stacks of food bags with stickers and use one oven for DT and the other for mobile.

I was taught to warm in the order they print, if you mostly have DT food then use both ovens for it and sequence others into your routine, but if you have lots of cafe/MOP and DT 1 oven is specifically to sequence DT and the other one for Lobby food... it does help so not both ovens are occupied by mop and cafe orders and dt doesnt get backed uo just a tiny bit slower

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