r/FoodService

I went to my local Burger King and on the menu, there’s a “2 for 6” deal on the breakfast sandwiches.

I asked the lady at the front to let me get them, and she says her register is UNABLE to ring them up for me as part of the “2 for 6$” . I would be stuck purchasing them individually. I have no idea what she’s saying exactly, as there is a language barrier (she isn’t speaking English)

Are there really burgerkings that have registers that can’t compute that order?

Hi everyone,

I’m working on an idea and I’d love honest feedback from people in restaurants, hotels, food businesses, or anyone dealing with food safety operations.

The idea is a system that monitors temperatures from fridges, freezers and cold rooms in real time, sends alerts if something abnormal happens, and automatically handles food safety logs/HACCP reporting instead of relying on manual checks.

The goal wouldn't be to replace teams, but to reduce product losses, avoid missed issues, and remove repetitive paperwork.

I’m not trying to sell anything — I’m still validating whether this solves a real problem.

A few questions:

- Is this a problem you actually deal with?
- How do you currently handle it?
- What part of the process is most frustrating?
- Would something like this be useful, unnecessary, or a “nice-to-have”?
- What would make you say: “I’d actually use this”?

I’d appreciate honest feedback, even if the answer is: “this solves nothing.”

After a long hard job search I’ve found myself a management position. I have a bachelor’s degree in psychology (don’t remember anything specific about it) and that’s pretty much my only credential. I want to do a great job and appear as a leader but I’m feeling insecure having teenagers teach me new things. I am not sure how to be a good leader yet because I’ve just met these people and they already have their cliques. I tried asking people to do certain tasks but they really didn’t even acknowledge me. My personality leans towards anti confrontational so I’m not sure how to proceed. I am wondering if this is just a phase since I am new? If there anything I can do with my appearance to encourage them to respect me. Right now I am wearing the same “uniform” as them, I wear my hair in a bun held up by a hair stick and I throw some concealer, mascara, and my nude colored eyeshadow. Any tips help. I am also 23f for context, front house is teens and back house are adults (mainly Spanish speaking).

Bonus:

I had an idea to do a handmade little poster type thing with common kitchen phrases and also encouraging phrases in both English and Spanish to promote communication. Good idea bad idea?

LONG POOOOIST

So,since September I have been working in a fast food restaurant as a waitress.

First job ever,can work from 4-10 hours a day(depending on the bosses schedules).

Now,I'm not the best waitress but also not useless.

Customers love me,tip me good and I'm being memorable enough to when they see me outside of work,I get recognised and greeted with a smile.

(Small community,local fairly popular shop).

When on the phone for orders,I'm able to calm down angry customers(delivery is the worst thing of this restaurant and all negative reviews comment on this).

The other waitress on the job is my sister who works Friday-Sunday.

My boss really favours my sister, like If I make mistake(no food wasted,just need to cancel an item and put in the correct one) I get yelled at like I killed his mother.(I need to go to the register to do that)

While if my sister does that,he is okay with it.

I'm not biased,my sister is one of the best workers I have met.

She is calm in stressful situations, efficient and my boss knows he can't mess around with her.

While Im sensitive,I will definitely look stressed walking quicker when there's a rush and be more jumpy.

My sister doesn't interact more than needed with e customer while if things are slow(we don't have a rush or side work),I'll take an extra minute with them.

Which helps in convincing the customer but more than they planned as I'll make suggestions OR I have made customers decide to try out the restaurant as I helped them while theg just look at the menu.

My sister was trained on the register and got a raise while I wasn't trained and my boss gets pissed when he needs a hand on the register and I remind him IM NOT TRAINED ON THIS.

Anyways into the point.

Last Friday on my day off,I cut my pointer finger with a tuna can(stupid,ik)

Which resulted in a deep cut which got stitches,anti tetanus shot,and I'm on antibiotics.

I asked the doctor as a waitress,how long should I stay off for if I have to.

He said definitely until get the thick gauze off(3 days) but he is personally suggesting until I get my stitches off,(10 days) and he can get me a note.

NOW I work "under the table"(aka,if inspection comes,I jump out the window and play customer)

So the note does Jack shit.

My sister was the messenger of these news which pissed off my boss a bit along with his wife

They pretty much told her I can't be gone 10 days.

So we reached the compromise,I'll be off up until Monday(when the thick gauze comes out and I have a small gauze).

No closing chores,our agreement.

My sister in specific made it clear to them on Sunday.

On Saturday my sister absolutely soloed a rush with a full floor.

Which earned my bosses respect even more

My boss had told my sister also that in his usual fashion would mess with me(mocking which I expected)

Tuesday rolls,I see my boss,he takes one look on my bandaged finger and ask again what the doc said

Which I repeat.

And he said:" okay,work today,and we will talk again once you cut your stitches."

Which took me off guard,that man doesn't pity anyone, especially me.

So I assumed he was messing with me and replied "If you think so,okay"in a polite tone.

So while serving,I'd touch plates with my no injured hand and if I HAD to use my injured hand I'd keep my injured finger off the plate which made it stick out to the customer a bit I think

But I did this cause

1)it hurts like a bitch

2)I personally find it unsanitary for my BANDAGED finger to be touching it.

My boss didn't really comment on my injury except very sarcastically say "careful so your finger doesn't touch"

Anyways,shift is over,I ask what time to come tomorrow,he told me I have the day off.

Since then, because I began getting nervous and found it weird.

I looked up local jobs to see if he put up a job for a replacement of me.

And I found instead for a cleaner which was put up in Saturday,a day after my injury.

Cleaning is the reason why I stay later than the woman who does service+register.

Like I stay till 1 and she stays until 10-11

And most days the tables are manageable by one person and except me are 3 register staff in total.

So what do you think?

​

Hey everyone,

I’m 19 and I want to start my own packaged food business focused on organic/healthy products. I already have a clear idea for the product, but honestly I have almost zero knowledge about how the food industry actually works.

Right now I’m trying to make a prototype/sample version of the product. My plan is to first give it to people, collect honest feedback/reviews, improve it, and then slowly think about scaling.

I’d really appreciate advice from anyone who has experience in:

- packaged food brands

- organic food businesses

- FMCG

- food manufacturing

- D2C food startups

I want to understand the industry from scratch:

- how the market works

- product testing

- packaging & shelf life

- FSSAI/legal stuff

- manufacturing

- sourcing ingredients

- branding & marketing

- margins/profits

- online vs offline selling

- biggest beginner mistakes

- what makes food businesses fail/succeed

I know food is a tough industry and I don’t want to jump into it blindly without understanding the fundamentals first.

So if you’ve built a food brand (successful or failed), worked in the industry, or have any advice/warnings/resources — please share. I’m genuinely here to learn.

Thanks :)