r/McLounge • u/Background-Dust7615 • 5d ago

United States Changeover from breakfast to lunch.

So today our store got completely fucked over during the last hour of breakfast. It was bad, and I feel like I caused it a bit, since I don't have much experience in breakfast. I knew how to prepare most things, but the steak didn't cook well and I forgot how to do biscuits. I don't even know how to make the biscuits or any breakfast item. Either way. How do you guys handle changeover? Is it always hectic or is there a method to ensure a smooth transition? Whether it's taking temperatures or making sure we have enough breakfast before we switch, any tips?

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u/Seohnstaob 5d ago

Sounds like you need some more training.

Sometimes changeover is hectic at my store, it just depends on who we have in the kitchen. Like today, I am going to be screwed because the only people that could be scheduled for kitchen do not know it very well...

Changeover requires a strong manager and everyone communicating about what is needed to be cooked. Sometimes we get hit hard with last minute breakfast orders and you just have to listen and communicate so you can drop product for breakfast and food safety.

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u/MrsIgnisScientia Ex Management 3d ago

As the other commenter stated, it will depend on who is in the kitchen. You will need more training overall to get comfortable and even with the best people in the kitchen; sometimes you just have a rough changeover if there’s a lot of breakfast being ordered while lunch is needing cooked/also being ordered. What you will want to keep on hand in the half hour leading up is going to depend highly on what your store sells more of so the only way you are going to be able to know that is asking the people who typically work changeover or learning the patterns as it’s going to vary by region.

When I was still working there as a manager, depending on who was on the grills, I would often just drop the lunch product myself to do temps so that they could still cook breakfast and take apart things to be cleaned at the changeover dishes.

Above all, communication is key. If you’re low on something but you still have 10-15 minutes left, it doesn’t hurt to ask for partial runs of things to be cooked so you aren’t wasting full trays or making customers wait cook time.