The Menu, Section by Section
The heart of your training. Describe every dish, identify every protein, name the allergens, recommend an upsell.
This is the heart of your training. You must be able to describe every dish on the menu, identify every protein, name the allergens, and recommend an upsell. Practice every shift. The must be able to identify each dish at the table by sight, with the protein.
S = sesame. V = vegan. VG = vegetarian. W = wheat. GF = gluten free. D = dairy. icon = halal certified. Nut icon = contains . The peanut icon (small striped circle) on the printed menu calls out items that contain tree nuts. If a asks about an allergen and you are not sure, ask the kitchen, every single time. Never guess.
Pricing differs across our locations and changes over time. We do not list prices in this manual. The current in-store menu, the printed pickup menu, and the POS at your store are always the source of truth. If a asks about price before you can ring it in, point at the menu or say, let me check that for you on the register.
Indian Street Food, where it all started
Crunch. Tang. Heat. Sweet. The dishes from the streets of India.
The word literally means the act of licking your fingers, so you do not waste any of the taste of the food you are eating. Indian food is traditionally eaten with hands. Chaat started as common street food and is now served everywhere, from carts to seven-star hotels. Every chaat hits four notes at once: sweet, savory, spice, sour, with crunchy and cool layers. Traditionally served in a banana leaf or a folded newspaper, with a bamboo spoon. Common building blocks: chutneys (cilantro mint, tamarind), yogurt, and sev (crispy fried gram flour noodles).