Progres Ziua 2
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Continut de invatat
Gramaje standard — Reguli de baza
La Batranu' Sas, fiecare produs se prepara dupa gramaje fixe. Nu estimam la ochi. Cantarul este instrumentul de lucru zilnic.
| Produs |
Gramaj crud |
Gramaj gata |
Nota |
| Bila burger standard |
180g |
~155g |
Pierdere ~14% la gatire |
| Bila burger double |
2 × 90g |
2 × ~78g |
Smash separat, asamblat |
| Chicken crispy |
150g piept |
~130g |
Panat, fritat |
| Cartofi portie |
200g crud |
~160g |
Pierdere la frit |
| Sandwich bar |
120-150g carne |
conform reteta |
Pulled pork / Chicken / Muschi |
Toleranta gramaj: ±10g la portia gatita. Mai mult de atat = problema de proces. Raporteaza trainerului.
Structura meniu — piramida de vanzari
ENTRY (45% bonuri)
Hamburger Classic, Crispy Chicken, mici, carnaciori, aripioare
Pret: ~38 RON
MID (45% bonuri)
Smash Burgers, Re:Build Sandwiches, combo-uri
Pret: ~57 RON
PREMIUM (10% bonuri)
Hero Burgers, Porchetta, cutii gourmet
Pret: ~95 RON
Sandwich Bar — Retete principale
Pulled Pork — Spata porc, 140°C/6-7h, temperatura interna 93-95°C. COGS: 13.4%. Format: bagheta lunga sau lipie albaneza.
Chicken Schnitzel — Piept pui panat, fritat la 175°C, 4-5 min. COGS: 11.8%. Format: bagheta lunga.
Muschiulet Malai — Muschi porc in crusta de malai, gatit la cuptor. COGS: 10.6%. Format: lipie albaneza.
Checklist Ziua 2
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Stiu gramajele standard pe de rost: bila burger 180g crud, cartofi 200g crud, chicken 150g
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Am format si cantarit bile de burger la gramaj corect — minim 5 bile, confirmat de trainer
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Stiu piramida de vanzari: Entry/Mid/Premium si ponderea fiecarui segment
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Pot descrie cele 3 sandwiches principale — pulled pork, chicken, muschi malai
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Stiu toleranta de gramaj: ±10g la portia gatita, si ce fac daca depasesc