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Bagging Crash Course

Introduction

This crash course is intended to be a used to rapidly onboard a new bagger or to help calibrate a bagger with prior experience to the current bagging procedures at Higley & Baseline DTO. This training resource is intended to supplement, not replace, Pathway. Bagging is the final step in the meal fulfillment process prior to delivering completed meals to our guests. In this process, team members gather all entrees, side items, condiments, and utensils and assemble them neatly in labelled meal delivery bags for our guests. After completion of the bagging process, meals are neatly arranged for a team member called the Stager to pair the bagged meal with beverages and deserts before having the completed meal delivered to guests.

Bagging Method

At Chick-fil-A Higley & Baseline we use a bagging method called Own the Order Bagging. Own the Order bagging is is a systematic method where baggers are responsible for assembling all order components in the bagging process. Using this process, the same Team Member assembles an order from start to finish, including entrees, sides, sauces, napkins, utensils, etc., until passing off the order to a Stager. Please take a moment and watch the following instructional video to learn how this bagging system works.

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Step by Step Procedure:

Step 1.

When joining the Flow of baggers, baggers first Bump an order from the KPS monitors by pressing either the number on the bump bar that corresponds to the numbered box on the monitor, or by pressing the Bump Active button to bump the first order on screen.

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Step 2.

After bumping an order the sticky receipt printer will print out a summarized service receipt listing all items in the order, organized in the order that you will pass them as you walk along the bagging counter. Take this sticky service receipt and either immediately place it directly on one of your bags or place it on the bag of your wrist on your non-dominant hand. If you have bumped an order, this is considered you “claiming” the order. The receipt is to stay with your person until the order is completed. Never place a service receipt on the food chutes.

An example of this is if you have an order with 1x 3 Strip entree, 1x Medium Waffle Fry, 2x Chick-fil-A Sauce, 2x Mayo, and 2x Texas Pete you will see that as you walk from the KPS monitor towards the end of the bagging counter you will first pass the Entrees, followed by sides (such as Waffle Fries), and then the sauces and condiments. All of the above will be organized in the order they are displayed on your service receipt.

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Step 3.

If you have a moment where you are holding (meaning the item you need hasn’t been finished being prepared by the kitchen) on an item listed on your service receipt, take a step backwards to remove yourself from the flow of baggers allowing the other baggers to easily pass you. Immediately notify the Stager what order you have so they can determine if the guest needs to be have their vehicle parked. At this point you can either wait until the item is available or you have the option to claim a 2nd order, assuming the items for that order are available, and complete the 2nd order while you are waiting on the first to be completed.

Step 4.

Place completed orders in the meal staging area based off of the following:

- It is best to set meals out according to sequence numbers (if present).

- Group bags for same order together to ensure complete order is delivered.

- Clearly separate bags for different orders to avoid delivering orders to wrong Guest.

- For Drinks Only orders, print service receipt, stick it to the edge of the Stager KPS monitor, and communicate loudly to the Stager that you have a Drinks Only order.

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Key Bagging terms:

KPS Monitor: These are the monitors that displays the orders throughout the restaurant.

Bump: The process of removing an order from the KPS monitor and printing the service receipt using either the numbers keys or the Bump Active button.

Service Receipt: Sticky receipt that is printed when bumping an order that has all items such as entrees, sides, condiments, and utensils listed.

Holding: The item you need hasn’t been finished being prepared by the kitchen.

Stager: The team member responsible for connecting completed orders with beverages and deserts before delivery to guests.

Bag Sizes:

#4 - Known as a 4 pound bag

#8 - Known as an 8 pound bag

#25 - Known as a 25 pound bag

Shopper - Large, 2 handled, plastic bag used for combining orders with multiple bags into one easier to manage bag.

Sauce bag - Clear plastic bag used for assembling sauces and condiments into one bag.

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